Add olive oil to pan and brown the beef strips then remove from pan. Add garlic and onion and sauté until translucent. Add mushrooms and cook to about 3/4 done.
Add tomato paste, mustard & broth. Reduce heat and bring to the boil. Add beef strips, coconut cream and apple cider vinegar and mix well. Mix together the tapioca and water into a smooth mixture then add to the pan to help thicken the sauce.
Allow to simmer for 10-15 mins adding the zucchini for the last 5 mins, stirring occasionally. Serve over gluten free pasta, zucchini noodles or rice noodles and top with parsley.