Before we fire up the stove, I like to gather all my ingredients. Chop the broccoli and bell pepper, slice the green onions, and prepare the sauce. Organization is key here, almost like laying out your tools before a big project.

In a bowl, whisk together coconut aminos, coconut sugar, sesame oil, garlic, and ginger. This sauce packs a flavor punch. As I mix, the scents wafting into the air get me excited for what’s coming next. Set the sauce aside.

Sprinkle the tapioca flour over the shaved beef and toss well. This step helps create a lovely crust when we cook the beef, enriching the dish with flavor. I always feel empowered when I take this extra step.

In a large skillet, heat the avocado oil over medium-high heat. You want it hot, but don’t let that oil smoke like it’s trying to flee.

Once the oil is shimmering, add the beef to the pan. Don’t crowd the pan. There’s a fine line between searing and steaming, and we want flavor, not mush. Cook until it’s browned, about 3–4 minutes, then remove it from the pan and set it aside.

In the same skillet, toss in the broccoli and bell pepper. Stir-fry for about 4 minutes until they’re vibrant and tender-crisp. While cooking, remember to keep things moving. Here’s where it gets colorful!

Return the beef to the pan, then pour in your stir-fry sauce. Allow the whole thing to bubble away for another 2–3 minutes. You’ll see the magic happen as the sauce envelops the veggies and beef, creating a delightful medley.

Sprinkle the sliced green onions and toasted sesame seeds on top. It’s time to serve! I often like to pair this with rice or quinoa, but it stands tall on its own.