In a small mixing bowl, combine the arrowroot flour, salt, pepper, Chinese five-spice and onion powder. Mix with a whisk until well blended. Reserve.
In a separate bowl, combine the garlic, rice vinegar, date paste and anchovy paste and whisk until well combined. Reserve.
Place the grated cauliflower in a microwave safe bowl and cover loosely. Cook for 3-4 minutes on high and leave it to rest while you work on the meat.
In a medium wok, heat the coconut oil over medium-high heat. Quickly sauté the mushrooms and broccoli until the mushrooms turn nice and golden brown and the broccoli softens up a little, about one minute.
Transfer the veggies into a small plate or bowl using a slotted spoon, so that the fat remains in the wok.
Place the wok back over the heat source; add more fat if needed.
While the fat is heating, toss the meat in the arrowroot and spice mixture and throw it in the hot wok. Again, sauté the meat real quick for about a minute or two, until it takes a beautiful dark brown color and is cooked to your liking. Add the reserved mushrooms and broccoli, throw the reserved vinegar mixture in and stir to combine. Cook for an additional minute or so, just to thicken the sauce and kill the heat.
Mix the sesame seeds, chopped green onions and salt in with the “rice cauliflower”.
You are ready to serve! Enjoy!
Sauteed Beef with Broccoli and Shiitake Mushrooms https://thehealthyfoodie.com/sauteed-beef-with-broccoli-and-shiitake/