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EASY Coconut Beef Bowls

Servings: 4

Ingredients

  • 4, 4-5 ounce sirloin steak or flank steak
  • 2 Tbsps arrowroot powder gluten-free flour, or cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsps honey
  • sea salt and ground pepper to taste
  • 2 Tbsps unrefined organic coconut oil
  • 1/4 cup coconut aminos Braggs liquid aminos, or low-sodium soy sauce
  • 1/4 cup canned unsweetened coconut milk
  • optional: sesame seeds

Instructions

  • Place your raw steaks in the freezer for exactly 30 minutes prior to starting the prep.
  • Once 30 minutes are up, use a sharp chef's knife to thinly slice each steak against the grain, into very thin 1/4 inch slices.
  • Place your thin sliced beef into a large bowl. Add arrowroot/cornstarch, garlic powder, onion powder, honey, sea salt, and pepper. Toss to coat all sides well.
  • Allow the meat to marinate for 30 minutes in this mixture on your counter.
  • Once ready to cook, preheat the coconut oil in a large skillet over medium-high heat.
  • Add the meat in a single layer and cook undisturbed for 2 minutes. We want to create a nice "crust" on our steak before adding in the wet ingredients.
  • Add in your coconut liquid aminos and coconut milk, then continue to cook for 4-5 minutes while stirring frequently.
  • Serve with steamed broccoli or cauliflower, cooked quinoa, or brown rice.
  • Sprinkle with sesame seeds if desired and enjoy!