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!
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!
- 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
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.
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