"We have Chinese take-out at home." The Chinese take-out #1: (soy, nut, corn free)

• 2lbs beef stew meat, or round steak cut into strips

• 12oz broccoli, fresh or frozen

• 1 cup avocado or canola oil

For the marinade:

• 1/4 cup coconut aminos

• 1/2 cup rice vinegar

• Juice of three mandarin oranges (called "Mandies" or "Cuties")

• 1 teaspoon grated fresh ginger

• 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar

• 2 teaspoons ground Asiatic red peppers

• 1 teaspoon beef bullion powder or one bullion cube

• 1/2 teaspoons ground black pepper

• 1/4 teaspoon ground mustard seed

• 1/4 teaspoon roasted sesame oil

Whisk all of the marinade ingredients together. Place the meat in a shallow bowl, and cover with the marinade. Cover the bowl tightly, and place the bowl in the refrigerator for a minimum of 6-8 hours, preferably overnight. Remove from the refrigerator and bring to room temperature before frying.

Heat the oil in a wok or large frying pan on high heat, and fry the marinated beef for 2-3 minutes, until cooked through. Transfer to your serving dish, or a crockpot.

Thaw and drain your broccoli if needed, or wash and dry your fresh broccoli. Place in the wok after the beef, and fry for 3-4 minutes, until the broccoli's color starts to dull. Transfer to the same dish as the beef.

For the sauce:

• 1/3 cup coconut aminos

• 1/4 cup brown sugar or honey

• 1 teaspoon ground Asiatic red peppers

• 1/2 teaspoon powdered ginger

• 1/4 teaspoon garlic powder

• 1 teaspoon tapioca starch

• 3 teaspoons of cold water

Place all of the sauce ingredients in a small saucepan, and whisk together on low heat, until the sugar dissolves into the coconut aminos and the mixture comes to a low boil. Whisk the tapioca starch with the cold water to make a slurry, and whisk the slurry into the sauce. Keep whisking until the sauce thickens, and becomes glossy.

Spoon the sauce over the beef and broccoli, and toss to coat the meat and vegetables. Serve with a side of rice.

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