Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside.

Fill a large pot of water two-thirds of the way with water and bring to a boil. Add the spaghetti and cook to your liking. Strain and set aside, adding some oil to prevent sticking.

While the pasta cooks, add the avocado oil to a large pan over medium heat. Add the broccoli florets, lightly seasoning with salt and pepper and cook for 5-7 minutes or until crisp and tender. Set aside.

Using the same skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan.

Using the same pan, bring the heat to low-medium heat and add the garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.

Pour the sauce into the pan and stir. Allow to heat and thicken for 1-2 minutes.

Add the ground beef back to the pan along with the broccoli and cooked spaghetti and stir well to coat with the sauce.

Serve topped with green onion.