Paleo Beef and Broccoli Stir Fry
Elevate your dinner routine with this flavorful Paleo Beef and Broccoli Stir Fry, a healthier spin on the classic takeout favorite. Tender slices of marinated flank steak come to life with a rich, savory sauce made from coconut aminos, sesame oil, and arrowroot starch, ensuring it's gluten-free and soy-free. Paired with vibrant, tender-crisp broccoli florets, this quick stir fry is ready in just 30 minutes, making it perfect for busy weeknights or meal prep. The dish is infused with the aromatic notes of fresh ginger and garlic, while a garnish of sliced green onions adds a fresh finish. Serve it on its own or over a bed of cauliflower rice for a complete Paleo-friendly meal that’s packed with flavor and nutrients. Perfect for those seeking wholesome, low-carb comfort food without sacrificing indulgence!
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 cups broccoli florets
- 0.25 cup coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons coconut oil
- 1 tablespoon ginger root, grated
- 2 garlic cloves, minced
- 1 tablespoon arrowroot starch
- 3 tablespoons water
- 2 green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the flank steak thinly against the grain into bite-sized strips.
In a large bowl, combine the steak slices with 1 tablespoon of sesame oil, grated ginger, minced garlic, salt, and pepper. Let it marinate for at least 10 minutes.
While the beef is marinating, bring a pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a medium bowl, whisk together coconut aminos, the remaining tablespoon of sesame oil, and arrowroot starch. Set aside.
Heat a large skillet or wok over medium-high heat and add the coconut oil. Once hot, add the marinated beef slices in a single layer. Sear the beef for about 2-3 minutes per side, or until browned and cooked to your liking. Remove the beef from the skillet and set aside.
In the same skillet, add the prepared sauce mixture and stir well, scraping up any browned bits from the bottom of the pan. Let the sauce cook until it starts to thicken, about 1-2 minutes.
Return the beef to the skillet along with the blanched broccoli. Toss everything together to ensure the sauce thoroughly coats the beef and broccoli.
Cook for an additional 2 minutes until everything is heated through.
Garnish with sliced green onions before serving.
Serve the stir fry hot on its own or over a bed of cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4037 mg | 176% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.9 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
