Beef and Broccoli (Primal and Gluten Free!)
Who else loves Beef and Broccoli?? This is a recipe re-do based on a recipe I posted back. I updated the recipe, and the photo, and it came out wonderful! I absolutely love all Asian food…we make it a lot in my house. Of course we all like traditional recipes, but why not make it a little lighter, right?! Then you can still stay on track with your health and fitness goals, you don’t have to deal with the bloat, and have no guilt! I love those types of recipes!
A little public announcement: I am starting Insanity Max 30 tomorrow! I just have to say it…so I don’t flake on it lol. I will be back in the states as soon as Max 30 is over…and I really want to be where I was last summer at least. If you follow me on Facebook or Instagram, you may have seen me mention my back issues. I have…are you ready…Scoliosis, previous disc ruptures and surgery, degenerative disc and joint disease, a bulging disc and sciatic pain too often. I have been in physical therapy for what seems like forever, but at the end of the day, I am told I just have to deal with it and get my core stronger. So, I am doing the modified Max 30, to lose weight and strengthen my core. If you want to join me, let me know! I am running a health and fitness group with workouts, recipes, meal plans, support and accountability.
Beef and Broccoli Recipe
I hope you all like it! I know we did!
- 2 lbs Steak (You can use anything, like flank steak or Chuck Roast, I used “entrecôte”)
- 2 Tbsp Tapioca Starch OR Arrowroot Starch
- 1/4 tsp Salt and Black Pepper
- 2 heads of Broccoli, cut into florets
- 2 Red Chili Peppers, cut into chunks
- 1 Green Onion, diced
For the Sauce
- 1/2 cup Coconut Aminos (or Gluten Free Soy Sauce if that’s what you prefer)1 tsp Rice Vinegar
- 1 tsp Sesame Oil
- 1/2″ Ginger, peeled and minced
- 1 Garlic clove, minced1 tsp Sriracha
- 1 Tbsp Raw HoneyDash of Red Pepper Flakes
Heat your Wok or large shallow pan on medium heat, with 1 Tbsp cooking oil (such as Coconut Oil or Olive Oil)
Add your 2 sliced chili peppers to the oil…this helps give your oil a bit of a kick. If you don’t like spicy, you can leave it out.
Slice your steak thin, and place in a bowl with the salt, pepper and Tapioca starch. Toss it around until the steak is evenly coated.
Once the pan is hot, add the slices of steak side-by-side. You do not want to overcrowd the pan because you want the steak to be seared and a tad crispy (hence the tapioca starch). Cook for about 1 minute on each side, and place on a paper towel lined plate. I had to cook 2 batches in the pan…so you may need to do the same. Remove the chili pepper chunks as well.
Once your steak is cooked, add your broccoli florets to the same pan, and cook until slightly tender, about 8 minutes. Everyone has their own preference, but I like a crunch to my veggies.
Once the broccoli is cooked to your preference, remove from the pan. Pour out any water accumulated at the bottom of the pan from the broccoli, and wipe clean with a paper towel.
In the same (hot) pan, add your sauce ingredients. Cook for about 2-3 minutes until it bubbles and starts to thicken just a little bit. Then add back in the broccoli and steak, toss to coat, and cook for about 5 more minutes. Add in your green onion last.
Recipe makes 5 servings.
Did you make this? Don’t forget to leave a review! I also love to see your creations, so don’t forget to hashtag me #peckled on Instagram!
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