Paleo Beef & Broccoli Stir Fry

Quick flank steak and broccoli in a glossy coconut-amino sauce over cauliflower rice.

Prep
15 minutes
Cook
15 minutes
Serves
6

Ingredients

Beef & broccoli

  • 1.5 lbs flank steak, thinly sliced against the grain
  • Sea salt and freshly ground black pepper
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot flour or tapioca
  • 2 tablespoons olive oil, divided
  • 7 cups broccoli florets (about 1 large stalk)

Stir-fry sauce

  • 6 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 6 tablespoons broth or water
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 teaspoons arrowroot flour or tapioca flour
  • 3 scallions, white and green parts separated; white part thinly sliced
  • 4 cloves garlic, minced or grated
  • 1 teaspoon fresh ginger, grated

To serve

  • Green parts of the scallions, thinly sliced
  • Toasted sesame seeds
  • Sautéed cauliflower rice

Method

  1. Place the sliced beef in a large bowl, season all over with sea salt and black pepper, and toss with 1 tablespoon coconut aminos. Cover and marinate while you prep the other ingredients.
  2. Blanch the broccoli in the microwave: place florets in a microwavable bowl and microwave on high for 2 minutes, stir, then heat another minute or until slightly tender. Set aside.
  3. In a separate bowl, whisk together the first 5 sauce ingredients. Toss the marinated beef with 2 teaspoons arrowroot to coat.
  4. Heat a large, preferably nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the beef in a single layer (work in 2 batches). Cook about 60–90 seconds per side, then remove to a plate. Repeat with remaining beef.
  5. Add the second tablespoon of olive oil and lower the heat to medium. Cook the white parts of the scallions with the garlic and ginger for about 1 minute, then whisk the sauce again and add it to the skillet.
  6. Add the cooked beef and broccoli and stir to coat with the sauce, which should be thickened. Remove from heat and serve garnished with thinly sliced scallions and toasted sesame seeds.

Inspired by the original recipe

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