Beef and Broccoli

1/4 cup beef broth
1/4 cup tamari
2 tbsp Chinese cooking wine
2 tbsp arrowroot starch (or tapioca starch)
1/2 tsp ground ginger
4 cloves garlic, minced
1 tsp honey
1/2 tsp white pepper (or regular pepper)
pinch of crushed red pepper

2 lbs steak (rib eye, strip or sirloin), sliced against the grain
1 cup beef broth
2 tbsp coconut oil, divided
1 bunch broccoli, cut into small chunks

Combine sauce ingredients; divide in half. Combine half of sauce with steak and set aside. Combine other half of sauce with beef broth in a saucepan over medium-low heat; once shimmering, reduce heat to low to keep warm while you stir-fry steak. In a skillet warm 1 tbsp coconut oil over high heat until shimmering, 30 seconds. Add half of steak, and stir-fry until brown (2 minutes). Set aside and repeat with other half of steak and set aside. Reduce heat to medium-high and add broccoli and sauce to the pan. Simmer until broccoli is bright green, 1 minute; then add steak and juices. Stir-fry until sauce has thickened, 1 minute.