Maple Sriracha Sauce:
Combine all ingredients (except for cornstarch), mix and set aside.
Putting It Together:
Over medium-high heat melt coconut oil.
While the oil is melting slice up the steaks, then add to the pan. Cook until desired doneness (I cooked until no longer bleeding) and set aside. I added a couple spoonfuls of the Maple Sriracha Sauce over the beef so it absorbed some of the flavour.
Add the vegetables and saute until the volume has gone down in the pan and the broccoli turns a brighter green.
Add the sauce and meat and cook until the sauce has reduced. If you want it a little thicker, add the cornstarch and stir.
Serve over rice, quinoa, cauliflower rice or as is.