This is by far one of my favorite paleo, allergy friendly “Chinese” recipes from Juli Bauer at PaleoOMG. It perfectly fairs with rice or cauliflower rice. You can also add more veggies (ex. carrots, snap peas…) if you would like.
Whisk together all of the ingredient for the marinade along with a bit of salt and pepper.
Place flank steak into the bowl with the sauce and over with plastic wrap. Place in the fridge for 30 minutes.
After 30 minutes, heat a large pan or dutch oven over medium heat. Add an oil of your choosing to the pan and add the broccoli florets. Add a touch of salt and cook broccoli until desired. Remove broccoli from the pan.
Now put the meat and cause directly into the hot pan. Cook until barely any pink remains then add broccoli and cashews back into pan.