1) Marinate the sirloin in a small bowl with one tablespoon of red wine vinegar and coconut aminos and toss to coat. If you can do it the night before, great, if not 15-30 min will do!

2) Whisk together 3 tablespoons each red wine vinegar, coconut aminos, chicken broth, garlic, ginger, arrowroot, honey, and sesame oil. Prepare a separate small bowl with 1 tablespoon of water and set it next to the stove along with the garlic sauce.

3) Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place the steak in the skillet in a single layer.

4) Add the remaining tablespoon of coconut oil to the skillet. Stir in the broccoli, green onions, and Brussel sprouts, cook for 2 minutes. Add the water to the skillet and cover with a lid. Let cook for 2-3 minutes, then remove the lid and cook until the water has evaporated.

5) Add the garlic mixture to the vegetables and stir to coat. Add the beef back into the pan and toss until the sauce thickens and everything is well coated. Sprinkle with sesame seeds!