Paleo Beef and Broccoli
A healthy, flavorful stir-fry with tender beef and crisp broccoli in a savory paleo sauce.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs flank steak, thinly sliced
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp arrowroot powder
- 1/2 cup beef broth
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp avocado oil
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Slice the flank steak thinly against the grain for tenderness. Season lightly with salt and black pepper.
In a small bowl, whisk together coconut aminos, beef broth, apple cider vinegar, arrowroot powder, and red pepper flakes (if using). Set aside.
Heat 1 tbsp avocado oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2-3 minutes until browned. Remove and set aside.
In the same skillet, add the remaining avocado oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add broccoli florets and stir-fry for 3-4 minutes until crisp-tender.
Return the beef to the skillet. Pour the sauce over and toss everything together. Cook for 1-2 minutes until the sauce thickens.
Drizzle with sesame oil, give it a final toss, and serve hot.
Chef's Tips
- Slice the beef when partially frozen for easier, thinner cuts.
- For extra crisp broccoli, blanch it for 1 minute before stir-frying.
- Substitute arrowroot powder with tapioca starch if needed.
- Double the sauce if you prefer a saucier dish.
- Serve over cauliflower rice for a complete paleo meal.
