Beef and Broccoli Recipe
This cleaner version of the classic takeout dish is easy to toss together after work! Serve it with your choice of rice (or cauliflower rice) and/or extra vegetables for a balanced meal!
Servings: 4 Servings
Calories: 353kcal
Equipment
Ingredients
Stir Fry Sauce:
- ⅓ cup coconut aminos **
- ¼ cup chicken broth
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar or fresh lime juice to taste
- 2 large cloves garlic minced
- 2 tsp sriracha optional
- 1 Tbsp fresh ginger peeled and grated
- 1 Tbsp tapioca flour or cornstarch***
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Broccoli and Beef:
- 1 Tbsp avocado oil
- 1 lb boneless ribeye steak cut into 1-inch cubes*
- 1 large crown broccoli chopped into florets
- 1 batch Coconut Lime Rice
Instructions
- In a small bowl or measuring cup, stir together the ingredients for the stir fry sauce. You can also blend the marinade ingredients in a small blender such as a magic bullet (I often do this).
- Chop the crown of broccoli into florets. Heat a large skillet over medium high heat and add 1 to 2 tablespoons of avocado oil. Transfer the chopped steak to the skillet and allow it to cook in a single layer for 3-4 minutes to get a great sear. Add the broccoli florets and the sauce and bring the mixture to a full boil.
- Cook, stirring occasionally, until the broccoli has reached your desired level of doneness and the sauce has thickened. Stir in the chopped green onions. Season the entire dish with sea salt and black pepper to your personal taste.
- Serve beef and broccoli stir fry over coconut lime rice or regular white rice, brown rice, or cauliflower rice. Add a sprinkle of sesame seeds if you'd like.
Nutrition
Serving: 1Serving (of 4) | Calories: 353kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g