Instructions

1. Heat oil in a large cast iron or Dutch oven over medium-high heat until hot but not smoking. Season the beef lightly with rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper.  Add the beef to the hot pan and sear for 2-3 minutes until browned but not cooked through.  Remove to a plate and set aside.
2. Add more oil to the pan if dry, then add onions and mushrooms. Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper.  Cook for 3-5 minutes until onions begin to soften and become translucent.  Add in the garlic and cook for an additional 30 seconds until fragrant.
3. Pour in the broth being sure to scrape any brown bits from the bottom of the pan. Cook for 2-3 minutes, stirring frequently.  Reduce heat to medium-low and add in half of the coconut milk and stir.  Dissolve arrowroot powder in remaining coconut milk before adding to the pan.  Bring to a simmer and allow to thicken, about 3-5 minutes.
4. Reduce heat to low. Add a tablespoon of the sauce into the yogurt to temper before adding it to the pan, stirring constantly.
5. Add in aminos, mustard, red pepper flakes (if using), remaining salt and pepper. Add in the beef as well as any juices and allow to simmer until beef is cooked through, about 3-5 minutes.
6. Season sauce with additional salt and pepper if needed before serving.

Serve over egg noodles, cauliflower rice, or spaghetti squash.