Start by making the stir-fry sauce. In a small saucepot, heat the avocado oil with the garlic and ginger over medium heat. Let it cook for a minute until fragrant. Add the coconut aminos and coconut sugar. Once the sugar dissolves, cook on low for about 3 minutes until it reduces slightly. Turn off heat.

Place the shaved beef into a large bowl, separating the pieces one by one if necessary. Add tapioca starch and toss to combine using tongs so that each piece of beef is coated.

Pour avocado oil in a large skillet over medium-high heat. Once hot, add the shaved beef piece by piece in a single layer and cook until browned and crispy on each side. The process will only take about 1 minute per side, as the shaved beef is extremely thin. Work in batches until all the beef is browned. Transfer to a plate and set aside.

Leaving any residual oil in the pan, add the broccoli florets. Cook covered until tender.

Add the shaved beef back into the pan and pour the stir-fry sauce on top. Stir to combine and coat the beef and broccoli in the sauce. Add the scallions. Cook for 1-2 minutes until the sauce thickens and coats all the ingredients.

Garnish with sesame seeds before serving.

Shaved Beef Recipes