BEEF BROCCOLI (PALEO, WHOLE30)
My husband loves Chinese food, so I decided to try to make a Whole30, Paleo Beef Broccoli. It’s flavorful, easy to make, and perfect for meal prep! Besides being Whole30, it’s also gluten-free, dairy-free, and of course, Paleo. I just love it over some ghee-fried cauliflower rice!
Did you know? Beef is a great source of creatine, a compound that boosts energy production in the muscle and increases muscle strength and growth.
I definitely recommend organic or at least grass-fed beef because it contains up to five times more anti-inflammatory omega-3 fats, more CLA, more Vitamin E, and less saturated fat. Organic beef is also free of antibiotics and growth hormones (source).
For the marinade I simply used coconut aminos and baking soda. The baking soda is optional, but it helps tenderize the meat. The coconut aminos can be substituted for tamari sauce or soy sauce if you’re not gluten-free or Paleo, but if you do that I also recommend adding a couple tablespoons of calorie-free brown sugar alternative. Coconut aminos are naturally sweet! I stir-fried the beef with avocado oil but you could use another high-stable oil like coconut oil, rice brain oil, or sesame oil.
For the sauce, I used more coconut aminos, beef broth, tapioca starch, fresh garlic, fresh ginger, and black pepper. I prefer tapioca starch (tapioca flour) to arrowroot powder because it’s better for baking, thickening sauces, and being cooled and reheated.
Feel free to substitute the fresh garlic and ginger for roughly one-third the amount dried. I would start with 1 tsp. granulated garlic and 1/2 tsp. ground ginger.
Here’s the printable recipe for this Whole30, Paleo Beef Broccoli! I hope you’ll rate and comment below if you try it 😉
This post contains affiliate links.
Beef Broccoli (Whole30, Paleo)
- 2 lb. lean beef sirloin tip, top round, flank steak, thinly sliced into bite-sized pieces
- 1/2 tsp. baking soda optional
- 3/4 cup coconut aminos* divided, or soy or tamari sauce
- 1-2 tbsp. calorie-free brown sugar alternative optional, recommended if using soy or tamari
- 1/3 cup beef broth
- 2 tbsp. tapioca starch* or cornstarch
- 1 tbsp. (3 cloves) fresh garlic minced
- 2 tsp. fresh ginger minced
- 1/2 tsp. black pepper
- 2 tbsp. avocado oil* divided, or sesame oil
- 6 cups broccoli florets
- 1/2 tsp. black pepper
*See above for substitutions.
- Marinade beef with 2 tbsp. coconut aminos and baking soda (optional) in a large bowl and let sit at room temperature for about 20-30 minutes.
- Meanwhile, remaining 10 tbsp. coconut aminos, beef broth, tapioca starch, garlic, ginger, and black pepper in a small bowl with a whisk.
- Heat a nonstick wok or skillet over medium-high heat with two teaspoons of oil.
- Add half the marinated beef (or however much you can without crowding the pan) and let cook stirring once or twice until browned.
- Set cooked beef aside and repeat using another two teaspoons of oil and remaining beef.
- Rinse out skillet and heat remaining two teaspoons of oil, then add broccoli and a splash of water to skillet. Stir-fry until broccoli is crisp-tender, about 2 minutes.
- Add beef and sauce to skillet, simmering over medium heat until thickened, about 3 minutes. Add more pepper and salt to taste.
- Serve hot by itself or over ghee-fried cauliflower rice.
- Leftovers will keep in the fridge up to one week in an airtight container.
Leave a comment
Comments will be approved before showing up.