½ tablespoon coconut aminos or low-sodium tamari soy sauce
½ garlic clove, minced
¼ teaspoon crushed red pepper
4 ounces beef filet, sliced
Dash of kosher salt
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 tablespoons chopped scallions
In a bowl, combine beef broth, arrowroot, coconut aminos (or low-sodium tamari soy sauce), garlic, and red pepper. Whisk until arrowroot dissolves. Set aside.
Season beef with kosher salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 – 15 minutes.
Bring a skillet sprayed with olive oil to medium-high heat. Add the broccoli, mushrooms, sugar snap peas, scallions, and ¼ of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.
Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 – 3 minutes.
Season to taste with additional salt, if necessary, and garnish with sliced scallions.