In a large bowl add your beef pieces and tapioca flour. Mix to make sure all the pieces are well coated and set aside.

In a large skillet add 1 tablespoon of coconut oil and heat to medium. Add the garlic and ginger and saute for a minute or two.

Next add the coconut aminos, broth and coconut sugar. Mix well and simmer for 5 minutes.

Meanwhile place your broccoli florets in a microwavable dish and cook for 4minutes.

When the sauce is done, pour into a bowl and set aside.

Add the 3 tablespoons of coconut oil to the skillet and heat on high.

Add the meat and quickly get it brown and a bit crispy. Take out and place on a piece of paper towel to drain. You may have to do this in batches.

When done with the meat, pour out the excess oil and throw away.

Add the meat and broccoli back to the skillet and pour the sauce over top.

Let simmer for 5 minutes.

Serve over rice.

*Note: I have since changed the amount of coconut sugar in this dish. Start with 2 tablespoons and add more after you taste it. We liked it with just 2 tablespoons.