If using pre-cooked meat, shred or cut pressure-cooked pot roast. Set aside. Otherwise, cut beef crosswise in 1/4 inch strips. Toss with salt.

Place broccoli in 1-inch boiling water; blanch just until bright green. Drain.

Whisk coconut aminos and arrowroot; stir in apple cider vinegar and broth.

Heat wok over medium high heat and add coconut oil. 

If using raw meat, add strips and toss to sear, about 2 minutes. Remove and set aside. 

Add mushrooms to wok with accumulated juices and aminos- broth mixture. Saute 3 minutes.

Add garlic and ginger; stir fry 30 seconds. Stir in cooked beef and broccoli. Cook and stir 30 seconds.

Serve.