Paleo Beef & Broccoli
For those craving a hearty, nutritious meal, our Paleo Beef & Broccoli delivers robust flavors and wholesome goodness. With tender sirloin beef, vibrant broccolini, aromatic garlic, and invigorating ginger, this dish packs a punch.
Time Saver
Crafted with the busy household in mind, this recipe comes together effortlessly in a single pot, making cleanup a breeze. The thin-sliced sirloin beef, when combined with the vibrant broccolini, creates a colorful and tantalizing dish that appeals to all the senses. Each bite is an explosion of rich flavors that cater to the cravings of any hardworking tactical or industrial athlete and their families.
Umami Flavor Boost
To enhance the taste profile, we’ve incorporated the natural sweetness of coconut aminos, balancing it with the zesty kick of fresh garlic and ginger. This delightful fusion of flavors transforms a simple dish into a gourmet experience that’s both comforting and wholesome.
The marriage of the tender beef and crisp broccolini perfectly encapsulates the heartiness of a Paleo meal, providing a fulfilling and nourishing experience. The simplicity of the cooking process ensures that even on the busiest days, you can prepare a scrumptious dinner that satisfies everyone at the table.
Simple & Satisfying
Our Paleo Beef & Broccoli is a testament to the fact that healthy eating doesn’t have to compromise on taste. It’s a dish that not only satiates hunger but also nourishes the body, making it a favorite among hardworking tactical and industrial athletes and their families. Try it today and let the flavors transport you to a realm of culinary satisfaction.
Ingredients
- 1.5 pound top sirloin - OR other lean steak, sliced into thin strips against the grain
- 2 TBSP arrowroot powder - OR cornstarch
- 1 pound broccolini - cut into 2inch sections
- 1/2 cup coconut aminos - OR low sodium tamari/soy sauce (coconut aminos are much preferred)
- 4 cloves garlic - minced, OR 1 Dorot garlic pod per clove
- 2 tsp ginger - minced OR 1 Dorot ginger pod per 2tsp
- 1/2 tsp black pepper
- 1/4 cup water - only to thin out sauce if necessary
- EVOO/avocado oil - for cooking
Instructions
- In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
- Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak to the pan making sure to keep them separated. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
- When all the steak is cooked, add broccoli to the pan. If necessary, add a little more oil to the pan to prevent burning/sticking.
- Cook 4-5 minutes, or until crisp-tender. While the broccoli is cooking, mix up your sauce by combining the coconut aminos OR tamari, garlic, ginger, and pepper.
- When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
- Serve warm with fried cauliflower rice or quinoa.
