Instructions

1. Heat a large skillet on the stove over medium-high heat. Add the broccoli and 1-inch (2 ½ cm) of water to the skillet. Cover and steam the broccoli for about 2 minutes. Remove the lid and drain any excess liquid.
2. Add the avocado oil, garlic and fresh ginger to the skillet and saute until fragrant, about 2 minutes.
3. Add the sliced steak, coconut aminos and optional coconut sugar to the skillet and saute for 3 to 5 minutes.
4. Add 4 Tablespoons (60 ml) of water and lime juice to the skillet to deglaze the pan, using a wooden spoon to scrape the browned bits from the bottom of the skillet, and continue to saute for about 2 minutes.
5. Meanwhile, in a small bowl, whisk to combine the xanthan gum and the remaining 2 Tablespoons (30 ml) of water until smooth with no lumps remaining.
6. While constantly stirring, pour the xanthan mixture into the skillet and continue to stir until the sauce is thick to your liking. Season with salt and pepper, to taste.
7. Garnish the beef and broccoli with the sesame seeds and serve immediately.