Start by cooking your Coconut Lime Rice to have it ready for serving. This will take about 20 minutes.
In a bowl, combine the ribeye cubes with coconut aminos, garlic, ginger, and a pinch of salt and pepper. Let it marinate for about 15 minutes.
In a large skillet or wok, heat the avocado oil over medium-high heat. Once hot, add the marinated beef to the pan. Sear the beef until browned, about 3-4 minutes.
Once the beef is cooked, add the chopped broccoli florets to the skillet. Stir well to combine and let it cook for another 3-4 minutes.
In a small bowl, whisk together the chicken broth, toasted sesame oil, rice vinegar or lime juice, and tapioca flour or cornstarch. Pour this mixture over the beef and broccoli in the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.
Taste your dish and adjust the seasoning with salt, pepper, and sriracha if desired. Serve the Beef and Broccoli over a generous scoop of Coconut Lime Rice.
