Asian Inspired
We apparently have a thing for Asian inspired cuisine because we seem to keep adding these types of recipes to our schedule to try and create new recipes for the blog. But hey, you guys seem to be enjoying them. There’s just something comforting and enjoyable to it, so why ruin a good thing?!
Pair It With Some Rice
We love to make this a complete bowl meal with a little bit of white or cauliflower rice. You decide. Sometimes we go for white rice and other times we like to add-on the extra veggies with cauliflower rice. Sometimes we even add some extra greenery with kale or spinach.
Quick + Easy
Whether you have a busy week, or you’d just rather spend your evening doing other things, we think you’ll love how quick and easy this broccoli beef stir fry to make. Flank steak cooks pretty quickly, especially since we have you slice it into this pieces for this stir fry. And then, you just have to let the sauce thicken up and the broccoli to get slightly tender and you’re good to go!
Broccoli Beef Stir Fry (Paleo + Whole30)
Ingredients
- 1.5 lbs flank steak, sliced into thin pieces, (can sub skirt steak)
- 1/4 cup tapioca flour
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp ghee, (or sub avocado oil)
For the sauce:
- 1/4 cup coconut aminos
- 1/4 cup water
- 2 inches fresh ginger, grated on a microplane, (about 1 tbsp)
- 4 cloves garlic, minced
For the rest of the meal:
- 4 cups broccoli florets
- 6 green onions, chopped into 1 inch pieces
- Red pepper flakes, (optional)
Instructions
- Place tapioca flour, sea salt and pepper in a shallow dish and mix to combine. Slice steak thinly, add to dish and toss to coat.
- Whisk all of the sauce ingredients in a small bowl or jar and set aside.
- In a large skillet, add ghee and heat to medium-high heat. Once hot, add steak to pan in a single layer and cook for about one minute until underside starts to brown. Flip and cook for another minute or so. Remove and set aside on a plate.
- Add sauce to pan, scraping the bottom of the pan. When sauce bubbles up, turn heat to low and stir for 1-2 more minutes.
- Add broccoli and green onion to pan and return heat to medium. Stir-fry for 3-4 more minutes and add beef back in. Stir to coat everything in the sauce.
- Serve as is or with a side of white rice or cauliflower rice for strict Paleo and Whole30.
Delicious, but a bit too heavy on the pepper and ginger for our taste; will adjust next time I make this tasty dish. The next day we had leftovers and added halved cherry tomatoes when reheating which was fantastic.
Looks delicious…I’ve got cassava flour and corn starch…and arrowroot flour and regular flour. Would any of these maybe work instead of tapioca flour?
Either corn starch or arrowroot would be a good substitution. Enjoy!
Why did my meat turn out so chewy? I used flank steak and followed the recipe.
Oh no, that’s a bummer! We haven’t had that issue, but it sounds like it got a little overcooked. Your cut might have been a little leaner or thinner than what we’ve worked with. I’d try again cooking for shorter time or using skirt steak. It’s a little fattier and typically comes out more tender for us.
I make this a couple times a month to freeze for lunches. I has become one of my most favourite dishes because it freezes so well and tastes soooo good. Thank you!
We loving hearing that this recipe is a regular for you! Thanks so much for coming back to share your review. We appreciate it! đŸ™‚
This is such a great healthy alternative to take out for our family! Even my 12 year old loved it!!
Thanks Maria, we love hearing when the kiddos like our recipes too!
Yum!
Delicious!! Love the fresh ginger!
Agreed, glad you like it too :).
So delicious like absolutely all of your recipes!!
Thank you!
Liked by the whole family
Thanks Kim, glad you all enjoyed this one :).