Paleo Beef & Broccoli Stir Fry

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

Prep
15 minutes
Cook
20 minutes
Serves
6
Est. cost / person
~$5
Est. calories / person
~550

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
  • 1 large stalk of broccoli

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

Jasmine rice

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of kosher salt

To serve

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

Method

  1. Start the rice before the stir-fry. Bring the water and a pinch of salt to a boil. Stir in the jasmine rice, reduce the heat to low, cover, and cook for 14 minutes. Remove from the heat and let stand, covered, until ready to serve.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the first 5 sauce ingredients. Toss the marinated beef with 2 teaspoons arrowroot to coat.
  5. Heat a large nonstick pan 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.
  6. 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 nonstick pan.
  7. Add the cooked beef and broccoli and stir to coat with the sauce, which should be thickened. Remove from heat and serve over the jasmine rice, garnished with thinly sliced scallions and toasted sesame seeds.

Inspired by the original recipe

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