Marinade:

• 3 cloves garlic
• 1 inch piece of ginger
• 1/4 cup cilantro
• 2 TBSP chives or green onions (plus more for garnishing)
• ¼ cup Bragg's liquid aminos
• ¼ cup avocado or extra virgin olive oil
• ½ tsp sea salt

Beef, Broccoli and Mushrooms:

• 1 lb beef (flank steak, or flat iron), thinly sliced
• 3 cups broccoli, chopped (stems included)
• 2 cups mushrooms (button or cremini), sliced

INSTRUCTIONS:

1.  Preheat oven to 425 F
2. In a food processor or high powered blender, combine Bragg's liquid aminos with oil, garlic, ginger, chives, cilantro and salt. Alternatively, finely dice these ingredients and mix with salt, olive oil and liquid aminos.
3. Slice your cut of beef into thin slices and cover with half of the marinade.
4. Chop your head of broccoli into small florets (ensure you use up the stems too) and measure out 3 cups.
5. Slice or dice mushrooms into quarters and measure out 2 cups.
6. Using one large sheet pan or two smaller ones, spread out the broccoli and mushrooms evenly. Drizzle with remaining marinade and mix together with your hands to combine.
7. Finally, add in beef. Ensure everything is evenly spaced and not crowded. This will ensure you aren't steaming everything.
8. Cook for 10-12 minutes on the middle rack of your oven. Then, if desired, put the oven on broil and cook for 2 minutes for extra browning.
9. Optional - garnish with sliced chives and/or chopped cilantro. Serve warm with sides of your choice.

*Reference your nutrition guide for serving sizes*