Classic Paleo Beef and Broccoli Stir-Fry
A savory stir-fry using coconut aminos and grass-fed beef for a grain-free takeout alternative.
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Ingredients
- 1 pound grass-fed flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 1/2 cup coconut aminos
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons avocado oil
- 1/4 cup beef broth
- 2 stalks green onions, sliced(optional)
- 1 teaspoon sesame seeds(optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, minced ginger, and garlic to create the sauce.
- 2
Toss the sliced beef with the arrowroot powder in a separate bowl until lightly coated.
- 3
Heat one tablespoon of avocado oil in a large skillet or wok over medium-high heat.
- 4
Add the broccoli florets and a splash of water, covering the pan for 2 minutes to steam-cook until tender-crisp, then remove and set aside.
- 5
Add the remaining tablespoon of oil to the same pan and sear the beef strips in a single layer until browned, about 2-3 minutes.
- 6
Pour the sauce mixture into the pan with the beef and stir constantly until the sauce begins to thicken and bubble.
- 7
Return the cooked broccoli to the pan and toss everything together to coat thoroughly in the glaze.
- 8
Garnish with sliced green onions and sesame seeds before serving hot.
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