Beef with Broccoli Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Main Dish
  • 1 pounds - beef (sirloin, skirt steak, boneless short ribs, etc)
  • 1 heads - broccoli, broken into florets
  • 2 cloves - garlic, minced
  • 2 pieces - thin sliced ginger, finely chopped
  • - ghee or cooking fat of your choice
  • Beef marinade
  • 2 tablespoons - coconut aminos
  • 1/2 teaspoons - coarse sea salt
  • 1 tablespoons - sesame oil
  • 1/4 teaspoons - black pepper
  • 1 teaspoons - arrowroot powder
  • 1/4 teaspoons - baking soda
  • Sauce
  • 2 tablespoons - coconut aminos
  • 1 tablespoons - red boat fish sauce
  • 2 teaspoons - sesame oil
  • 1/4 teaspoons - black pepper
  • Directions:

    Slice beef into thin 1/4-inch slices, and marinate in the combined beef marinade ingredients.

    Place broccoli florets in microwave safe container and add 1-1/2 tablespoons water; loosely cover with a lid or wet paper towel and microwave for 2 minutes. Cook until broccoli is just tender but still crunchy, and set aside.

    Heat a wok or large skillet over medium heat with 1-1/2 tablespoons ghee (or other cooking fat). When heated, lower heat to medium, and add garlic and ginger. Season with a pinch of salt, and cook until fragrant (less than 1 minute).

    Turn up heat to medium-high, and add marinated beef. Spread beef evenly over bottom of pan and cook until edge of beef is slightly dark and crispy; turn beef over and do same for other side, 'til mostly cooked through.

    Add sauce ingredients, and stir-fry for about 1 more minute. Stir in broccoli, and stir-fry for another 60 seconds. Toss everything to combine well.

    Brief Description

    This version of beef and broccoli is quick to make with ingredients that are paleo, whole30, and keto friendly.

    Main Ingredient:

    beef

    Category:  Main Dish

    Cuisine:  Oriental

    Prep Time: 25 min
    Cook Time: 20 min

    Source

    iheartumami.com

    Posted By:

    cookingmama

    Posted On:

    March 21, 2018

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