This Healthy Beef + Broccoli is the best simple recipe with the best sauce! This recipe is easily gluten-free or paleo, and is quick to put together! The sauces is made up of tamari, coconut aminos, fresh ginger, garlic and black pepper, so good!!
This is such a simple flavorful meal, that the whole family will love. My kids and hubby loved this. The fresh ginger in the sauce, along with the coconut aminos, tamari, garlic and a pinch of black pepper really make this meal taste fresh and hearty. I have provided step-by-step photos below.
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Slice up your steak into thin strips.
Place your thinly sliced steak strips, arrowroot powder (or cornstarch) and a pinch of black pepper in a large bowl.
Toss to coat steak stripes well.
Place a tad bit of oil in a skillet and place coated beef strips in pan (not touching each other) and cook steak strips in batches. Cook for about a minute to a minute-and-a-half on each side.
Repeat until all beef is cooked, then place in a bowl and set aside.
Next, add a little bit of oil to the pan, again, if pan is dry and more is needed for the broccoli. Add broccoli, and toss/move broccoli around in the oil until coated. Cover with a lid and let cook for 6-7 minutes or until broccoli is at desired tenderness (cook a little longer if you like your broccoli a little softer). While your broccoli is cooking make up your sauce of tamari, coconut aminos, garlic, ginger, and black pepper.
Remove broccoli and add sauce to the pan. Stir to scrape up and remove any browned bits. Return cooked steak and broccoli and toss to coat well.
The sauce will thicken naturally as it cooks for a few minutes and bubbles up. If sauce is too thick add a bit of water (or tamari/coconut aminos).
Place rice, or noodles in a bowl and top with Healthy Beef + Broccoli mixture, top with green onions and sesame seeds and serve warm!
A delicious quick meal!
Healthy Beef + Broccoli
Ingredients
- 1.5 lbs. lean steak (top sirloin, or loin tip) thinly sliced
- 5 TBSP arrowroot or cornstarch*
- 1.5 lbs broccoli cut into 2" sections
- 1/2 cup low sodium gluten free tamari or soy sauce
- 1/2 cup coconut aminos
- 6 cloves of garlic, minced
- 5 tsp fresh ginger grated
- 1 tsp black pepper plus some for taste
- 1/2-1/3 cup water as desired
- olive oil or coconut oil, for cooking
Instructions
- If making over rice or noodles, start by making according to package instructions.
- In a large bowl, place thinly sliced steak, arrowroot (or cornstarch) and a pinch of black pepper. Toss to coat the beef well.
- Place a skillet on medium heat and drizzle about one tablespoon of oil (olive or coconut) in the pan. Once oil is warm and spread out to cover the bottom of pan, add stripes of steak (spread out enough so they do not touch) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining beef. Add more oil to the pan as needed.
- When all steak is cooked, remove steak from the pan and set aside. Add broccoli to the pan with a tiny bit of oil (again, if pan is dry) and slightly rub broccoli around in pan to coat in oil. Cover and cook 5-6 minutes or until desired tenderness (cook longer if you like your broccoli softer).
- While waiting for the broccoli to cook, mix up your sauce. For the sauce, place the tamari, coconut aminos, garlic, ginger, and black pepper in a small bowl until combined well.
- When broccoli is done, transfer to bowl with steak and pour your sauce in to the used pan. Stir sauce to scrape up any browned bits. Return cooked broccoli and steak to pan with sauce and stir to coat well. The sauce with thicken up naturally as it heats through and bubbles for a few minutes. If sauces becomes too thick, add a tad bit of water (or tamari/coconut aminos).
- If eating with rice, add rice to a bowl topped with your beef +broccoli mixture and add a little extra sauce over all of it, then add some green onions and sesame seeds if desired. Serve warm!
Notes
- FOR PALEO and WHOLE-30: You “must” use coconut aminos and arrowroot powder to stay compliant.Â
- Always Go LOW-SODIUM. Whether you use soy sauce, tamari, etc. I always suggest using low-sodium, especially for this recipe. It will taste salty if you you do not. If you can’t find -low-sodium sauce, you can add less soy/tamari, or add a little more water to dilute (this does not seem to be a problem with coconut aminos, as far as I have discovered).Â
