Serves: 4 Prep: 15–20 min Cook: 12–15 min

Ingredients:

Beef:

1½ lb flank or sirloin steak, very thinly sliced against the grain

1 Tbsp arrowroot starch (for light “velveting”)

½ tsp baking soda (optional, extra-tender; rinse off after 10 min)

1 Tbsp avocado oil (plus more as needed)

½ tsp fine sea salt

Sauce:

½ cup Beef Ramen Bone Broth (powder mixed to liquid or ready-to-sip)

⅓ cup coconut aminos

2 Tbsp apple cider vinegar (or rice vinegar if you allow it)

2–3 tsp grated fresh ginger

3 cloves garlic, finely minced

1–2 Tbsp coconut sugar or 2 soft Medjool dates, blended into the broth

¼ tsp crushed red pepper (optional)

To thicken & finish

2 tsp arrowroot starch mixed with 2 tsp cold water (slurry)

4–5 scallions, bias-sliced (whites and greens separated)

Sesame seeds for garnish (optional, omit if strict paleo)

Cauliflower rice or steamed broccoli, to serve

Directions:

If using baking soda, toss beef with it and 1 tsp water, rest 10 minutes, then rinse and pat very dry. Toss beef with 1 Tbsp arrowroot and ½ tsp salt until lightly coated.

In a bowl, whisk broth, coconut aminos, vinegar, ginger, garlic, and sweetener (coconut sugar or dates blended into the broth). Set aside. Keep the arrowroot slurry separate.

Heat a large skillet or wok over medium-high. Add 1 Tbsp avocado oil. Sear half the beef 1–2 minutes per side until just browned; remove to a plate. Repeat with remaining beef (add a touch more oil if needed). Avoid crowding so it stays caramelized, not steamed.

Return pan to medium heat. Add the sauce and scallion whites; bring to a brisk simmer 1–2 minutes. Stir the arrowroot slurry to recombine, then drizzle it into the bubbling sauce, stirring constantly, until glossy and slightly thick (about 30–60 seconds).

Return beef (and any juices) to the pan; toss 30–60 seconds to coat and heat through. Kill the heat, fold in scallion greens. Taste and adjust—more aminos for salt, a splash of vinegar for brightness, or a pinch more coconut sugar if you want sweeter.

Spoon over cauliflower rice or broccoli. Garnish with sesame seeds if using.