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Peel and chop the onion into bite sized pieces. Peel and mince the garlic and wash the broccoli slaw. Set aside.
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Chop the stewing beef into bite sized pieces and trim any excess fat. Heat the coconut oil in the large frying pan over medium high heat.
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Sauté the onions and garlic for 2-3 minutes and then add in the chopped stewing beef, ginger, and salt. Cook the beef for 6-7 minutes until almost cooked through, stirring often.
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While the beef is cooking, cut the orange in half and use the citrus juicer to juice the orange.
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Stir in the orange juice, coconut aminos and fish sauce. Turn the heat to low and simmer for 4-5 minutes.
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Add in the shredded slaw and stir to coat with the sauce. Cook for an additional 3-4 minutes.
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Remove from the heat and serve immediately. Store in the refrigerator in a glass dish for 3-4 days.