Broccoli Beef Stir-Fry

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This mouthwatering Broccoli Beef Stir-Fry is a delicious paleo dinner recipe that works as a meal for the whole family or as a date night in for two! The flavor is enhanced with fresh garlic and ginger and allergen-friendly coconut aminos. Serve it “as is” or with cauliflower rice for an incredible grain-free dinner! Though not a difficult dish, patience and timing are keys to prevent the beef from becoming tough. Tips and tricks are included! {Paleo}

Spiriteds, juicy sirloin, fresh broccoli, garlic, and ginger come together for an incredible meal that feels like high-end, restaurant-quality cooking in spite of the fact that it’s made right in your very own kitchen. Speaking of which, you know how you walk into your favorite restaurants and immediately inhale all their delicious smells? Well, this recipe gives you that same experience right at home!

And even though our entire family LOVES Broccoli Beef Stir-Fry, let us not be confused. This meal is absolutely made for two! Any leftovers are perfect for lunch the next day. So, if you’re looking for a date night in recipe or scrumptious Valentine’s Day dinner ideas, then bookmark this one because you’re in the right place!

The simple marinade belies just how tasty the dish is. Not to mention, this is one of the more delicious ways to enjoy your vegetables. The deep green hue tells you the broccoli florets are ready to go. And the sauce is thickened to perfection as you stir the tapioca flour in the pan. 

Spiriteds, if you can get your hands on a sauté pan, some coconut aminos, and fresh garlic and ginger, then you are well on your way to making your own Broccoli Beef Stir-Fry!

Broccoli Beef Stir-Fry is

• Paleo
• Sweet and tangy
• Earthy and cruciferous
• Savory and umami
• Adaptable for family dinners or cozier settings for two

Side note: This dish stands on its own two feet just fine. But you can also serve it atop rice or cauliflower rice.

Broccoli Beef Stir-Fry ingredients

• Beef sirloin. Cut into thin strips.
• Coconut aminos, red wine vinegar, and sea salt. Each one is used to create the initial marinade and again for the final sauce.
• Broth. You can use whatever broth you have on hand, including bone broth, beef broth, or vegetable broth, to name a few.
• Fresh pressed garlic. Use the suggested amount in this recipe as a guide and then adjust up or down to suit your palate.
• Fresh ginger. Like the garlic, adjust up or down to your liking. I tend to prefer a more garlicky flavor over a super-gingery flavor. So you may need to adjust these two ingredients to your liking. Fortunately, adding more or less of each doesn’t heavily alter the recipe’s texture, consistency, or cook time. So experiment and have fun.
• 100% pure honey. It rounds out the flavor and brings the savory ingredients together.
• Tapioca flour. This will thicken the sauce. It likes to seize up during cooking, so I add it at the last minute and stir quickly to outwit it.
• Coconut oil. I love using this ingredient in stir-fry recipes because it binds the flavorings together without altering the flavors themselves.
• Broccoli florets. I start with larger florets, knowing they’ll shrink in size as they cook.
• Water. It aids in quick-steaming the broccoli in the pan.

How to make Broccoli Beef Stir-Fry

1. To a small bowl with a secure lid add the sirloin strips, along with 2 tablespoons of coconut aminos, 2 tablespoons red wine vinegar, and 1/4 – 1/2 teaspoon sea salt. Marinate in the refrigerator for at least 15 minutes.
2. Next prepare the other ingredients. To a small dish, stir together remaining coconut aminos, red wine vinegar, and another 1/2 – 3/4 teaspoon sea salt, along with the broth. Then add the fresh pressed garlic, fresh ginger, and honey. Stir together and set aside.
3. To a large sauté pan, melt just enough coconut oil on a MEDIUM-HIGH heat to coat the bottom of the pan. Once the oil is hot, then add the broccoli florets and sauté until they are evenly coated in the oil and and turn bright green. Then add 2 tablespoons water and continue to cook, covered, about 30 seconds. Transfer broccoli to a covered dish to keep warm.
4. In the same sauté pan, add more coconut oil to cover the bottom of the sauté pan. Once the oil is hot, then add the sirloin strips, side-by-side without overlapping. Cook on a MEDIUM-HIGH heat for about 1-2 minutes on each side. 
5. Now quickly stir the tapioca flour into the sauce mixture you prepared in Step 2 and pour the sauce into the pan. Stir briskly to evenly coat the sirloin and cook just long enough for the sauce to thicken, approximately 30 seconds to 1 minute.
6. Next, add the broccoli back into the pan. Cook approximately 30 seconds to 1 minute to allow the flavors to combine.
7. Transfer to serving plates and enjoy “as is” or atop a bed of cauliflower rice. Season with additional sea salt and coarse black pepper.
8. Refrigerate leftovers in an airtight container and, for best results, consume within 1-2 days.

Make it your own

• Add the coconut oil carefully. You don’t want to saturate or sog-i-fy your stir-fry. But you also don’t want to scorch it either. Since pans vary in size and diameter, add only as much coconut oil as is needed to cover the bottom of the pan. This should be enough to bind and hold the flavorings to the sirloin pieces without scorching or saturating. If you add too much, you an always carefully scoop some out. And if you find your stir-fry is cooking to hot and drying out before it’s ready, then add a small dollop to the pan and stir.
• Adjust the number of garlic cloves to your liking. If you’d like to add more, then do so. And if that’s too much garlic for you to begin with, then reduce the number.
• Freshly grated ginger is strongly flavored and a little can go a long way. So think in terms of loosely packed in the tablespoon itself and not firmly packed (as one might down with brown sugar). If you find you’ve added too much ginger and/or garlic, then add more of either or sprinkle in more sea salt.
• For a stronger soy-like flavor, with a hint of sweetness, drizzle more coconut aminos on your sirloin. If everyone who will be enjoying the dish is in agreement to how much, then you can add more coconut aminos directly to the sauté pan. If, however, everyone has their own ideas, then drizzle more coconut aminos on individual platings once the dish is served.

Streamline the process

• Time is critical in this dish because you don’t want tough meat for dinner. If you have little dishes, then consider measuring out the various amounts of ingredients and setting them aside until they are needed. This way you aren’t grating fresh ginger while also trying to keep an eye on the sirloin or finagling the tapioca flour while also reaching for the cooked broccoli.
• Once I’ve measured the ingredients and set them aside for the various steps in the process, I begin by preparing the sirloin and marinade.
• Then I go to work on the broccoli. If the sirloin marinates for longer than 15 minutes while I continue prep work, then that’s okay. Better to have it marinate a few minutes longer in the refrigerator than to overcook it in the sauté pan. A few extra minutes of flavor absorption time is fine by my tastebuds! Maybe yours, too? To really prep ahead, consider chopping the broccoli florets even a day in advance, storing them in the refrigerator until you’re ready to start stir-frying.

Tips and tricks

• Periodically shake the dish holding the sirloin and marinade to ensure the marinade permeates the sirloin. If you get super-busy prepping the other ingredients and forget to do this, it’s not the end of the world.
• When you prepare the sauce in Step 2, keep the tapioca flour nearby. You will add it to this sauce at the last minute and just prior to adding the sauce to the pan in Step 5.
• Once you do add the sauce to the pan, stir briskly to prevent the tapioca flour from seizing up before it has a chance to absorb the liquids in the pan.

More flavorful dinner ideas!

These dishes pull double duty as either a main dish for all to enjoy or a more intimate dinner for two. And, as you might expect, any leftovers just get better with age.

• Mediterranean Chicken Sauté
• Garlic Chicken Stir-Fry
• Mediterranean Shrimp Sauté

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Broccoli Beef Stir-Fry

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This mouthwatering Broccoli Beef Stir-Fry is a delicious paleo dinner recipe that works as a meal for the whole family or as a date night in for two! The flavor is enhanced with fresh garlic and ginger and allergen-friendly coconut aminos. Serve it “as is” or with cauliflower rice for an incredible grain-free dinner! Though not a difficult dish, patience and timing are keys to prevent the beef from becoming tough. Tips and tricks are included! {Paleo}

• Prep Time: 20 minutes
• Marinate: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stir-Fry
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1.5 pounds beef sirloin, sliced
• 5 tablespoons coconut aminos, divided
• 5 tablespoons red wine vinegar, divided
• 3/4 – 1 1/4 teaspoons sea salt
• 3 tablespoons broth
• 4 cloves garlic, pressed
• 1–2 tablespoons fresh ginger, minced or grated
• 1 teaspoon 100% pure honey
• 2–4 tablespoons coconut oil, divided
• 3–4 cups fresh broccoli, broken into florets
• 2 tablespoons water
• 2 teaspoons tapioca flour

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Instructions

1. To a small bowl with a secure lid add the sirloin strips, along with 2 tablespoons of coconut aminos, 2 tablespoons red wine vinegar, and 1/4 – 1/2 teaspoon sea salt. Marinate in the refrigerator for at least 15 minutes. 
2. Next prepare the other ingredients. To a small dish, stir together remaining coconut aminos, red wine vinegar, and another 1/2 – 3/4 teaspoon sea salt, along with the broth. Then add the fresh pressed garlic, fresh ginger, and honey. Stir together and set aside. 
3. To a large sauté pan, melt just enough coconut oil on a MEDIUM-HIGH heat to coat the bottom of the pan. Once the oil is hot, then add the broccoli florets and sauté until they are evenly coated in the oil and and turn bright green. Then add 2 tablespoons water and continue to cook, covered, about 30 seconds. Transfer broccoli to a covered dish to keep warm.
4. In the same sauté pan, add more coconut oil to cover the bottom of the sauté pan. Once the oil is hot, then add the sirloin strips, side-by-side without overlapping. Cook on a MEDIUM-HIGH heat for about 1-2 minutes on each side.
5. Now quickly stir the tapioca flour into the sauce mixture you prepared in Step 2 and pour the sauce into the pan. Stir briskly to evenly coat the sirloin and cook just long enough for the sauce to thicken, approximately 30 seconds to 1 minute.
6. Next, add the broccoli back into the pan. Cook approximately 30 seconds to 1 minute to allow the flavors to combine.
7. Transfer to serving plates and enjoy “as is” or atop a bed of cauliflower rice. Season with additional sea salt and coarse black pepper.
8. Refrigerate leftovers in an airtight container and, for best results, consume within 1-2 days.

Notes

• Periodically shake the dish holding the sirloin and marinade to ensure the marinade permeates the sirloin. If you get super-busy prepping the other ingredients and forget to do this, it’s not the end of the world.
• When you prepare the sauce in Step 2, keep the tapioca flour nearby. You will add it to this sauce at the last minute and just prior to adding the sauce to the pan in Step 5.
• Once you do add the sauce to the pan, stir briskly to prevent the tapioca flour from seizing up before it has a chance to absorb the liquids in the pan.
• In these photos, Broccoli Beef Stir-Fry is served atop Cauliflower Rice.