Paleo Broccoli Beef (or Mongolian Beef) made quick and easy in 1 skillet in 30 minutes. This easy recipe only requires a few ingredients and is the perfect staple for weeknight meals! Soy-free and refined sugar-free, this clean broccoli beef recipe is paleo-friendly.
Back in my early twenties, I went to Panda Express at least once a week to obtain their broccoli beef, orange chicken and fried rice. I’d take it to go and devour it feverishly while binge watching Dexter.
I often find myself craving my favorite Chinese takeout, but try to avoid the excess sugar and soy (and sometimes gluten, corn starch, etc) that comes along with the experience.
Making Mongolian-style broccoli beef is actually very easy! I make it soy-free using coconut aminos (you can also use liquid aminos), refined sugar-free using coconut sugar, and gluten and corn-free using tapioca flour for thickening the sauce.
I make this recipe in a skillet on my stove top, but you can also use your Instant Pot (or pressure cooker). I have included instructions for both in this post.
The end result tastes just as authentic as my coveted takeout, but is much easier on the ol’ digestive system. If you’re a fan of crispy, tender beef, with that salty-sweet-tangy flavor that is oh-so addicting, this recipe was made for you (and me)!
Let’s make it in just 30 minutes!
How to Make Paleo Broccoli-Beef:
Begin by preparing the beef. Thinly slice the beef and place it in a mixing bowl. Sprinkle beef with sea salt and tapioca flour. Use your hands to toss everything together until the beef is well-coated in flour.
Add the avocado oil to a large skillet (12-inch recommended) and heat to medium-high. Add the beef in a single layer (you may need to do this in batches if you’re using a smaller skillet) and cook, stirring occasionally, until the beef has a nice sear on it, about 5 to 8 minutes.
While the beef is cooking, add the ingredients for the sauce to a small bowl and stir well.
Once browned and crispy, transfer the beef to a plate and set aside.
Add the onion and broccoli to the skillet and stir well for 1 minute. Add the beef broth, cover the skillet, and cook until broccoli turns bright green, about 1 minute.
Add the beef back in the skillet, along with the sauce. Bring mixture to a full boil and cook, stirring occasionally, until sauce is thick and beef is glazed in sauce, about 2 to 5 minutes.
Serve with choice of steamed rice or roasted veggies.
Instant Pot Paleo Broccoli Beef:
Thinly slice the beef and place it in a mixing bowl. Sprinkle beef with sea salt and tapioca flour. Use your hands to toss everything together until the beef is well-coated in flour.
Plug in your Instant Pot and press “Saute.” Add the avocado oil and the beef in a single layer (you may need to do this in batches) and cook, stirring occasionally, until the beef has a nice sear on it, about 5 to 8 minutes.
While the beef is cooking, add the ingredients for the sauce to a small bowl and stir well.
Once browned and crispy, transfer the beef to a plate and set aside.
Add the onion and broccoli to the Instant Pot and stir for 1 minute. Add the beef broth, beef, and sauce. Secure the lid and pressure cook on High for 8 minutes, leaving the pressure release valve set to Sealing. Once the Instant Pot has finished its course, manually release the pressure.
To thicken the sauce, press Saute and cook at a full boil until the liquid has reduced and the meat has a nice glaze to it.
Serve with choice of steamed rice or roasted veggies.
Recipe Adaptations:
- Omit the onion to make recipe Low-FODMAP.
- Replace the coconut aminos with liquid aminos and omit the lime juice.
- Turn this into a chicken recipe by using 1.5 to 2 lbs boneless chicken breasts.
- Add your favorite veggies, such as bell pepper, cauliflower, bok choy, snap peas, etc.
- Serve the broccoli beef with roasted veggies or cauliflower rice to make recipe paleo.
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Broccoli Beef + Dexter annnnnd GO!
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Paleo Broccoli Beef
Ingredients
- 1 Tbsp avocado oil
- 2 lbs flank steak sliced into 1/4-inch thick slices
- 1 Tbsp tapioca flour
- 1/2 yellow onion sliced
- 2 large crowns broccoli chopped into florets
- 1/3 cup beef broth
For the Sauce:
- 2/3 cup coconut aminos or liquid aminos
- 1/3 cup coconut sugar
- 1 Tbsp lime juice or cider vinegar
- 2 tsp tapioca flour
- sea salt to taste
Instructions
- Thinly slice the beef and place it in a mixing bowl. Sprinkle beef with sea salt and tapioca flour. Use your hands to toss everything together until the beef is well-coated in flour.Â
- Add the avocado oil to a large skillet (12-inch recommended) and heat to medium-high. Add the beef in a single layer (you may need to do this in batches if you’re using a smaller skillet) and cook, stirring occasionally, until the beef has a nice sear on it, about 5 to 8 minutes.
- While the beef is cooking, add the ingredients for the sauce to a small bowl and stir well.
- Once browned and crispy, transfer the beef to a plate and set aside.
- Add the onion and broccoli to the skillet and stir well for 1 minute. Add the beef broth, cover the skillet, and cook until broccoli turns bright green, about 1 minute.
- Add the beef back in the skillet, along with the sauce. Bring mixture to a full boil and cook, stirring occasionally, until sauce is thick and beef is glazed in sauce, about 2 to 5 minutes.
- Serve with choice of steamed rice or roasted veggies.
Notes
- Omit the onion to make recipe Low-FODMAP.
This looks like a winner! Delicious.
It so is! Very easy and mouth-pleasy. 😀
Thank you for the wonderful recipe!
I have three questions: can I substitute arrowroot instead of tapioca flour?
Also, how would I make this using a slow cooker? and finally, how can I ensure the beef will be tender?
Thank you!
This is excellent! I added red pepper and green onions for my vegetables and didn’t steam the veggies with the beef broth (we like veggies crunchy) and it’s a winner! Thank you for the recipe! I will make this again!
That sounds amazing! Thanks for letting me know! xo
This was so yummy! I don’t like avocado so I used coconut oil. I don’t use the IP often but used this to infuse the flavors in the meat. Perfect! The lime was the flavor kicker that put it over the top! Thank you for the recipe!!
I’m so happy you like it, Billie! Thanks for the sweet note!