BEEF, BROCCOLI, AND POTATO SKILLET

Ingredients

• 1 lb. beef sirloin steak, very thinly sliced
• 2 russet or sweet potatoes, diced
• 1 broccoli head, cut into florets
• 8 oz. mushrooms, chopped
• 1 onion, thinly sliced
• 1 1/2 cups beef stock
• 2 garlic cloves, minced
• 2 tbsp. coconut aminos
• 4 tbsp. cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Melt half the cooking fat in a skillet over medium high heat.
2. Brown the sliced beef 1 minute per side, and set aside.
3. Melt the remaining cooking fat in the same skillet, add the diced potatoes, season to taste, and cook about 4 to 5 minutes.
4. Add the onion and garlic, continue to cook another 2 minutes.
5. Add the mushrooms, broccoli and beef stock; cover and cook 6 to 8 minutes or until potatoes and broccoli are soft and just about done.
6. Bring the beef back to the skillet, and continue cooking another 3 to 4 minutes.
7. Add the coconut aminos, adjust seasoning, mix everything, and serve the skillet hot.