Beef and Vegetable Stir-fry

This beef and veggie stir fry is delicious, easy to make and kid approved.

Ingredients

3/4lb. lean steak thinly sliced (or pre-sliced stir-fry steak)
2 Tbsp arrowroot/Tapioca powder or cornflour (note if using arrowroot, be aware that heating too high may cause the sauce to thin)
1 broccoli, cut into small pieces
2 carrots, cut into match stick slices
1 courgette/zuchinni cut into match stick slices
Add in any other vegetables that would work great in a stir fry
1 onion, diced
1/4 to 1/2 cup low sodium gluten free tamari, coconut aminos (these are preferred to soy sauce)
3 cloves garlic, minced
1 1/2 tsp fresh ginger, minced
1/2 tsp black pepper, plus more to taste
1/4-1/2 cup water, as desired - or bone broth is another great option
coconut oil, for cooking

Method

In a bowl, combine sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
Heat a teaspoon of oil in a large fry pan over medium heat. Cook onion until clear, and garlic and cook for a few minutes, then remove and set aside in a large bowl.
Working in batches, add slices of steak (not touching each other) to the pan. Cook about a minute per side, then transfer to the bowl with the onion and garlic in it. Repeat cooking batches of steak, until all steak is in the bowl.
Now add broccoli, carrots and courgette to the pan (add a bit more oil if needed or you could sautee in water). Cook 4-5 minutes, or until tender, but still crisp (cook longer if you want softer vegetables).
When vegetables are cooked through, transfer to the bowl with the cooked steak, onion and garlic.
Make your sauce by combining the coconut aminos/tamari, ginger, and pepper.
Pour sauce mixture into the pan and stir to scrape up any browned bits.
Return cooked vegetables, garlic, onion and steak to the pan. Stir to coat.
The sauce should thicken as it heats through (3-5 minutes). If it is too thick, add a bit of water (or more coconut aminos/tamari).
Serve over brown rice.