Broccoli Beef Stir-Fry
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
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Next, add the broccoli back into the pan. Cook approximately 30 seconds to 1 minute to allow the flavors to combine.
- Transfer to serving plates and enjoy “as is” or atop a bed of cauliflower rice. Season with additional sea salt and coarse black pepper.
- 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.
