Gluten Free Beef and Broccoli Noodles

How to make it

1. Cook the spaghetti according to the package instructions and drain. Toss the spaghetti with a bit of avocado oil to keep the spaghetti from sticking together. Set it aside for later. 
2. In a large deep pan, heat 1 tablespoon of avocado oil over medium heat. Add the broccoli and a pinch of salt and pepper. Cook for 6-7 minutes or until tender. Remove the broccoli from the pan, set aside. Wipe out the pan with paper towels. 
3. Add the arrowroot starch to a bowl along with the remainder of the salt and pepper. Add the steak slices and coat thoroughly.
4. Using the same pan, heat the remaining avocado oil over medium high heat. Once the oil is hot, add half of the steak. Cook for 2-3 minutes on each side. Remove the steak from the pan and add in the remaining uncooked steak.  Cook until all of the steak is cooked. 
5. In a small bowl, whisk the coconut aminos, Lee Kum Kee Pure Sesame Oil, coconut sugar, apple cider vinegar, garlic powder, ginger powder, and onion powder together.
6. Heat the pan over medium low heat. Add in the spaghetti, broccoli, steak, and sauce mixture. Cook until heated through and the sauce coats the noodles. Remove from heat and serve with green onion and sesame seeds. Enjoy!