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Paleo Beef and Broccoli Stir-Fry

A healthy, gluten-free twist on the classic Chinese takeout favorite using coconut aminos instead of soy sauce. This paleo-friendly version doesn't compromise on flavor while keeping it clean and wholesome.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Cuisine: Asian-Inspired
  • Diet: Paleo, Gluten-Free
  • Difficulty Level: Easy

Equipment Needed

Ingredients

For the Beef Marinade

  • 1 pound grass-fed flank steak, thinly sliced against the grain
  • 3 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced

For the Sauce

  • 1/4 cup coconut aminos
  • 2 tablespoons beef bone broth
  • 1 tablespoon arrowroot starch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

For the Stir-Fry

  • 4 cups broccoli florets
  • 1 medium onion, sliced
  • 3 tablespoons avocado oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • Green onions for garnish
  • Sesame seeds for garnish (optional)
https://youtu.be/690Gr62Def8?si=zFN185TDn4MX4W9p

Instructions

  1. Marinate the Beef
    • In a bowl, combine sliced beef with marinade ingredients
    • Let sit for 15-20 minutes at room temperature
  2. Prepare the Sauce
    • Whisk together coconut aminos, bone broth, arrowroot starch, sesame oil, and black pepper
    • Set aside
  3. Cook the Vegetables
    • Heat 1 tablespoon avocado oil in wok over medium-high heat (190°C/375°F)
    • Add broccoli and stir-fry for 3-4 minutes until bright green
    • Remove and set aside
  4. Cook the Beef
    • Add remaining oil to wok
    • Cook beef in batches (2-3 minutes per batch)
    • Remove and set aside
  5. Final Assembly
    • In the same wok, sauté onion, garlic, and ginger (1-2 minutes)
    • Return beef and broccoli to wok
    • Pour sauce mixture over
    • Stir-fry until sauce thickens (2-3 minutes)

Nutrition Information (per serving)

  • Calories: 385
  • Protein: 29g
  • Carbohydrates: 15g
  • Fat: 24g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 580mg

Tips & Notes

  • Slice beef while partially frozen for easier cutting
  • Don't overcrowd the pan when cooking beef
  • For extra tenderness, massage the meat while marinating

Variations

  • Substitute beef with chicken or shrimp
  • Add other paleo-friendly vegetables like carrots or mushrooms
  • Use fish sauce (check ingredients for paleo compliance) for extra umami

Suggested Pairings

  • Cauliflower rice
  • Zucchini noodles
  • Roasted sweet potato
  • Simple green salad
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Cooking Temp 375  F
Servings 4
Calories 385
Dietary Paleo
Description

A healthy, gluten-free twist on the classic Chinese takeout favorite using coconut aminos instead of soy sauce. This paleo-friendly version doesn't compromise on flavor while keeping it clean and wholesome.

Ingredients
    For the Beef Marinade
  • 1 pound grass-fed flank steak, thinly sliced against the grain
  • 3 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
    • For the Sauce
  • 1/4 cup coconut aminos
  • 2 tablespoons beef bone broth
  • 1 tablespoon arrowroot starch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
    • For the Stir-Fry
  • 4 cups broccoli florets
  • 1 medium onion, sliced
  • 3 tablespoons avocado oil
  • 2 cloves garlic, minced
  • 1 piece -inch ginger, julienned
  • Green onions for garnish
  • Sesame seeds for garnish (optional)
Instructions
  1. Marinate the Beef
    • In a bowl, combine sliced beef with marinade ingredients
    • Let sit for 15-20 minutes at room temperature
  2. Prepare the Sauce
    • Whisk together coconut aminos, bone broth, arrowroot starch, sesame oil, and black pepper
    • Set aside
  3. Cook the Vegetables
        • Heat 1 tablespoon avocado oil in wok over medium-high heat (190°C/375°F)
        • Add broccoli and stir-fry for 3-4 minutes until bright green
        • Remove and set aside
  4. Cook the Beef
    • Add remaining oil to wok
    • Cook beef in batches (2-3 minutes per batch)
    • Remove and set aside
  5. Final Assembly
    • In the same wok, sauté onion, garlic, and ginger (1-2 minutes)
    • Return beef and broccoli to wok
    • Pour sauce mixture over
    • Stir-fry until sauce thickens (2-3 minutes)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385kcal
% Daily Value *
Total Fat 24g37%
Sodium 580mg25%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 3g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Notes

  • Slice beef while partially frozen for easier cutting
  • Don't overcrowd the pan when cooking beef
  • For extra tenderness, massage the meat while marinating

Variations

  • Substitute beef with chicken or shrimp
  • Add other paleo-friendly vegetables like carrots or mushrooms
  • Use fish sauce (check ingredients for paleo compliance) for extra umami
Read it online: https://dinedishdigest.com/recipe/paleo-beef-and-broccoli-stir-fry/