HEALTHY BEEF AND BROCCOLI

Healthy Whole30 Beef and Broccoli – This a recipe that’s very simple to make at home and “replacement takeover” meal I call it for that unhealthy take-out counterpart. Did I mention it’s Whole30, paleo, and gluten free too! Win-Win-Win!!

I don’t want to give up on tasty, flavorful meals just because of the amount of time it sometimes can take for more involved recipes that take longer to prepare and cook/bake. But these days time is a commodity I seem to have less and less of.

My solution… find simple, healthy, and yet still delicious recipes for dinner and meal prep. This recipe checks all the boxes. It’s easy, fast, delicious, and healthy so what more can you ask for.

You are going to lightly and quickly sear the thinly sliced beef that has been lightly coated or sprinkled with arrowroot. If you don’t have that or you’re not paleo concerned then non-GMO cornstarch works well too. Don’t forget the broccolini (or broccoli) should be al dente or just tender enough but not soggy. Finally, the sauce made of low sodium soy sauce, tamari, or coconut aminos with ginger, garlic, and black pepper to taste. Voila!

You might consider brown rice, cauliflower rice, or maybe just a fresh side of pineapple. You’re done. Enjoy your dinner!

NOTES ON THE RECIPE:

***THIS RECIPE HAS BEEN UPDATED*** A note from the original author. – Right when I released it, the proportions were a bit different and several of you mentioned that it was too salty. I re-tested it and adjusted the amounts this summer. I haven’t had any “too salty” complaints since. That said…

Go for low sodium. I recommend low sodium versus regular sodium options unless you want it to come out too salty and thus ruined. You can always add more low sodium tamari/soy sauce to taste when its finished. In the rare situation that you can’t find low sodium soy sauce/tamari then just use less of the regular and dilute it with water. That will do the trick and with coconut aminos I haven’t had this problem at all. Not to mention, coconut aminos are Whole30 approved which is what this meal is really about for those living the Paleo lifestyle.

What kind of steak? The choice of steak should be fairly lean. My preference for this recipe is loin tip steak or top sirloin steak. Keep in mind the thinner you slice it the better the recipe turns out. With that said, it cooks faster the thinner you slice and about 60-90 seconds per side and it’s done. Anything more will be less than desirable.

Why broccolini? You really can just make it with broccoli with excellent final results. I’ve chosen broccolini as a first choice because it’s so tender done to the stems! nothing is wasted but I will admit the flavor is not as bold, more mild. But as you will see if you experiment it works out great either way!

Switch it up! Not feeling broccoli? No problem! You can try substituting mushrooms, bell pepper strips, snap peas, or snow peas. I think you will still be happy with the end result no matter what.

Arrowroot vs. cornstarch. Arrowroot is frequently used as a thickener and is a grain-free starch that’s very common in paleo cooking. However, if you don’t have any or don’t do paleo, you can always substitute Non-GMO cornstarch. It adds some crispiness to the beef and thickens the sauce. For beginner cooks in the kitchen, you may find that the cornstarch is just simpler to use for this recipe. This is because when something is boiled for too long and it has arrowroot in it, it then loosens back up and thins out again which is the opposite of what you want. So this can make using arrowroot tricky for begginers but for more experienced chefs in the kitchen you should be OK.

Used for this recipe: Ceramic Skillet // low sodium tamari or coconut aminos // arrowroot or non-GMO cornstarch. healthy whole30 beef and broccoli

DESCRIPTION

This a “replacement takeover” recipe that’s very simple to make at home and added to your dinner menu instead of that unhealthy take-out counterpart. Did I mention it’s Whole30, paleo, and gluten free too and comes together in no time as all!

INGREDIENTS

3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
2 Tbsp arrowroot or cornstarch*
broccolini (or broccoli), cut into 2″ sections
1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
3 cloves garlic, minced
1 1/2 tsp fresh ginger, minced
1/2 tsp black pepper, plus more to taste
1/4-1/2 cup water, as desired
olive oil or coconut oil, for cooking

INSTRUCTIONS

In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
Serve warm!