This recipe is from Lexi's Clean Kitchen – published here with permission.
I've made this recipe twice now, and each time it came together quickly and was super tasty. Sure, I have my own stir-fry recipes, but it's really fun to try recipes my friends create, and I loved the hit of ginger in this dish. I also loved what the little bit of arrowroot did for the sauce. That tiny bit of thickness added created a lovely texture and made the dish really feel like a take-out dinner. I know you'll love this one!
Lexi writes…
Who needs takeout when you can make saucy, tender beef and broccoli at home? This dish is everything you want in a beef and broccoli stir-fry—just like the one you recall from your takeout days—but it won’t make you feel junky after you eat it!
This recipe and over 150 others can be found in Lexi's Clean Kitchen! For a full review of Lexi's cookbook, click here.
For a full review of Lexi's Clean Kitchen, click here.
Ingredients
- 3 tablespoons extra-virgin olive oil or avocado oil, divided
- 3 cups broccoli florets
- Fine sea salt and freshly ground black pepper
- 1 tablespoon water
- 1 pound flank steak or boneless steak of choice, cut into ¼-inch strips
For the sauce:
- ¼ cup coconut aminos
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 (1-inch) chunk fresh ginger, peeled and minced
- 1 teaspoon coconut sugar or granulated maple sugar
- 1 tablespoon arrowroot flour
- 1 tablespoon water
- 2 cups Basic White Rice, for serving (or cauli rice! – Diane)
- ¼ cup sliced scallions, for garnish
- Sesame seeds, for garnish
Instructions
In a large heavy-bottomed skillet or wok, heat 2 tablespoons of the olive oil over medium heat. Add the broccoli, sprinkle with salt and pepper, and stir. Add the water, cover, and steam for 5 minutes. Stir, then cover and steam for an additional 5 minutes, or until the broccoli is fork-tender. Set aside.
While the broccoli is steaming, season the steak strips generously with salt and pepper.
In a large heavy-bottomed skillet or wok, heat the remaining tablespoon of olive oil. Add the steak and cook for 5 minutes, turning halfway through.
Make the sauce: In a bowl, whisk together the coconut aminos, sesame oil, garlic, ginger, and sugar. In a separate small bowl, whisk together the arrowroot flour and water to create a slurry. Add the slurry to the sauce and mix.
Return the broccoli to the skillet or wok. Add the sauce and mix to coat evenly. Reduce the heat and simmer for 3 minutes.
Serve hot over rice, garnished with sliced scallions and sesame seeds.
Notes
Variation – Slow Cooker Beef & Broccoli
Whisk together the ingredients for the sauce (minus the arrowroot flour and water slurry) and add it to the slow cooker. Add ½ cup of beef broth, then add the sliced beef and mix until completely coated with the sauce. Cover with the lid and cook on high for 3 hours or on low for 5 to 6 hours, until the meat is cooked through and tender. When the beef is done, steam the broccoli following Step 1 above. Add the slurry to the slow cooker and toss to combine, then add the steamed broccoli and toss everything to combine. Cook on low for 5 minutes, then serve.
^ to make it AIP-friendly, use coconut oil instead of sesame and omit the sesame seed garnish – Diane