• 1 pound flank steak, thinly sliced
• 1 tablespoon coconut oil
• 1 tablespoon arrowroot starch
• 1/4 cup coconut aminos
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups broccoli florets
• Salt and pepper to taste
• Sesame seeds for serving

1. In a mixing bowl, whisk together the arrowroot starch, coconut aminos, honey, minced garlic, grated ginger, and red pepper flakes until the mixture is smooth.
2. Season the thinly sliced flank steak with salt and pepper to taste.
3. Heat the coconut oil in a large skillet over medium-high heat.
4. Add the sliced flank steak to the skillet and cook it for 2-3 minutes on each side, or until it's browned and cooked through.
5. Remove the steak from the skillet and set it aside.
6. Add the broccoli florets to the skillet and cook them for 2-3 minutes, or until they're tender-crisp.
7. Return the steak to the skillet and pour the arrowroot starch mixture over the top.
8. Stir the steak and broccoli until they're coated evenly with the sauce.
9. Cook the mixture for an additional 2-3 minutes, or until the sauce has thickened.
10. Serve the beef and broccoli stir-fry with sesame seeds on top.

• You can add other vegetables to the stir-fry, such as sliced bell peppers or sliced carrots.
• For added flavor, you can add a tablespoon of sesame oil to the sauce.
• This dish can be stored in the refrigerator for up to 3-4 days.

Paleo Beef and Broccoli Stir-Fry is a healthy and flavorful dish that's perfect for a quick and easy dinner. The combination of tender flank steak, crisp broccoli, and a sweet and savory sauce creates a satisfying and nutritious meal that's also Paleo-friendly.