In a medium bowl, combine the coconut aminos, chicken broth, sesame oil, rice vinegar or lime juice, minced garlic, sriracha (if using), grated ginger, tapioca flour or cornstarch, sea salt, and black pepper. Whisk until well combined. Add the cubed ribeye steak and toss to coat. Let it marinate for at least 15 minutes to infuse the flavors.
While the beef is marinating, prepare your Coconut Lime Rice. This will complement the beef and broccoli beautifully with its aromatic flavors. Follow your favorite coconut lime rice recipe, ensuring it’s fluffy and fragrant.
In a large wok or skillet, heat the avocado oil over medium-high heat. Once hot, add the marinated beef (discard any excess marinade) and cook for about 3-5 minutes, stirring frequently, until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the chopped broccoli florets. Stir-fry for about 3-4 minutes until they are bright green and tender-crisp. You can add a splash of water to help steam the broccoli if desired.
Return the beef to the pan with the broccoli and pour in any remaining marinade. Stir well to combine and heat through for an additional 2-3 minutes. Serve the beef and broccoli over a generous scoop of the Coconut Lime Rice.
