1/2 to 1 lb Chinese broccoli or your choice of veggies, such as green beans, broccoli or broccolini, cut into bite sizes
10 large cloves garlic, chopped
1/4 tsp salt
Cut tri-tip into 1-inch cubes and place in a mixing bowl. Add black pepper and aminos, mix well and marinate for 10 to 15 minutes. You could marinate over night if you’d like to.
Bring some water to boil in a large skillet and add some salt. We are going to blanch our vegetable in the same skillet where we’re cooking the beef.
Add the Chinese broccoli or the veggies you’re using. Blanch for 1 minute or until your desire doneness. Remove from the skillet, set aside and dump the water from the skillet and let it dry completely.
Heat now-empty-skillet over high heat; add butter and let it melt and foamy. Add the marinated beef and spread evenly on the pan, so it will sear nice and evenly. Cook about 2 to 3 minutes then mix in chopped garlic.
Cook the steak and garlic together for 1 to 2 minutes then add then blanched Chinese broccoli. Toss everything together, for about 1 minute. Add the salt and some extra dashes of aminos if you’d like to create some sauce. I added a few more dashes.
Toss quickly and serve immediately with warm bowl of rice! Enjoy!