Have you ever ordered “beef and broccoli” from an Asian restaurant and been served a huge plate of rice with a few slices of beef and wilted broccoli florets on top?
Here’s a recipe that banishes that disappointment with a big plate full of just the good stuff: tender pan-fried steak and broccoli done to crispy perfection in plenty of coconut oil, with brilliant red peppers added for color and crunch and a dash of coconut aminos to replace the soy sauce.
The whole recipe is served over a bed of vegetables that definitively beats out white rice both for taste and nutrition. I used Brussels sprouts this time around, but you could easily replace them with bean sprouts or even spaghetti squash, depending on your tastes.
Or, for a healthier starch than the pile of white rice, consider adding a baked Japanese sweet potato. Not as brightly colored as the orange American sweet potatoes, the Japanese kind is purple on the outside, and butter-yellow on the inside, with a pleasantly mild taste that goes beautifully with a simple topping of salt and butter.
This stir-fry is simple to throw together, and like all stir-fries, it’s an easy way of using up any vegetable odds and ends you might find in the fridge.
Toss in water chestnuts, yellow peppers, thin-sliced carrots, or whatever else is handy – stir-fries are a tried-and-true way of clearing out the fridge on the night before a big grocery-store run or pulling together a nutritious dinner from various vegetable leftovers at the bottom of the crisper drawers.
Beef and Broccoli Stir-Fry Recipe
SERVES: 4 PREP: 30 min COOK: 20 min
Ingredients
- 1 lb. boneless round steak, cut into 2-inch strips;
- 4 cups broccoli florets;
- 1 small onion, thinly sliced;
- 1 red bell pepper, thinly sliced;
- 1 clove garlic, minced;
- 1 tsp. ground ginger;
- ½ cup of water;
- ½ tablespoon coconut aminos;
- 2 tbsp. coconut oil;
- Sea salt and fresh black pepper;
Ingredients for the sautéed Brussel sprouts
- 1 ½ lb. Brussels sprouts;
- 2 cloves garlic, minced;
- Sea salt and freshly ground black pepper to taste;
- Paleo cooking fat;
Preparation
- Warm the cooking fat for the Brussels sprouts in a cast-iron skillet over medium heat. Add the minced garlic and cook until golden, about 3 min.
- Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in a while. Remove the Brussels sprouts and set them aside.
- Warm the coconut oil in a cast-iron skillet over medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.
- In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.
- Return the beef to the skillet.
- In a small bowl, combine the water, the coconut aminos, the ground ginger, and the minced garlic, and season with salt and pepper to taste.
- Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove it from the heat.
- Reheat the Brussels sprouts.
- Serve the stir-fry on top of the sautéed Brussels sprouts.
📖 Recipe
Beef and Broccoli Stir-Fry Recipe
Ingredients
- 1 lb. boneless round steak cut into 2-inch strips;
- 4 cups broccoli florets;
- 1 small onion thinly sliced;
- 1 red bell pepper thinly sliced;
- 1 clove garlic minced
- 1 tsp. ground ginger
- ½ cup of water
- ½ tablespoon coconut aminos
- 2 tbsp. coconut oil
- Sea salt and fresh black pepper
Ingredients for the sautéed Brussel sprouts
- 1 ½ lb. Brussels sprouts
- 2 cloves garlic minced
- Sea salt and freshly ground black pepper to taste
Instructions
- Warm the cooking fat for the Brussels sprouts in a cast-iron skillet over medium heat. Add the minced garlic and cook until golden, about 3 min.2 cloves garlic
- Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in a while. Remove the Brussels sprouts and set them aside.1 clove garlic, 1 ½ lb. Brussels sprouts, Sea salt and fresh black pepper
- Warm the coconut oil in a cast-iron skillet over medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.2 tbsp. coconut oil, 1 lb. boneless round steak
- In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.4 cups broccoli florets;, 1 small onion, 1 red bell pepper
- Return the beef to the skillet.
- In a small bowl, combine the water, the coconut aminos, the ground ginger, and the minced garlic, and season with salt and pepper to taste.1 clove garlic, 1 tsp. ground ginger, ½ cup of water, ½ tablespoon coconut aminos, Sea salt and freshly ground black pepper to taste
- Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove it from the heat.
- Reheat the Brussels sprouts.
- Serve the stir-fry on top of the sautéed Brussels sprouts.
Leave a Reply