Paleo Beef with Broccoli (Whole30/Keto friendly)
Paleo beef with broccoli. Whole30 and Keto beef with broccoli. Paleo asian food better than takeout. Simple and easy paleo chinese food. Perfect for make ahead meals
Paleo beef with broccoli. Whole30 and Keto beef with broccoli. Paleo asian food better than takeout. Simple and easy paleo chinese food. Perfect for make ahead meals
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 2 tsp sesame oil
- 1 tbsp sesame oil
- 1/2 tsp coarse sea salt
- 2 tbsp coconut aminos
- 1 tbsp red boat fish sauce
- 1 lb beef (sirloin skirt steak, boneless short ribs...etc.)
- 1 heads broccoli break into florets
- 2 pieces thin sliced ginger finely chopped
- ghee or cooking fat of your choice
- 1 tsp arrowroot/sweet potato powder
- 1/4 tsp baking soda (baking soda is whole30 friendly. see
- Carbohydrate 3.880105 g
- Cholesterol 0 mg
- Fat 5.80748000684734 g
- Fiber 1.24874995422363 g
- Protein 1.447575 g
- Saturated Fat 0.819210000972322 g
- Serving Size 1 1 people (168g)
- Sodium 306.147 mg
- Sugar 2.63135504577637 g
- Trans Fat 0.379655000301282 g
- Calories 69 calories
Step-by-step
- Slice beef into about ¼ inch thin.
- Marinate thin sliced beef with ingredients under “beef marinade”. Mix well.
- Place broccoli florets in a microwave safe container.
- Add 1-2 tbsp water.
- Loosely covered with a lid or wet paper towel and microwave for 2 mins.
- Cook until broccoli is tender but still crunchy.
- Set aside.
- Heat a wok over medium heat w/ 1 ½ tbsp ghee.
- When hot, lower the heat to medium, add garlic and ginger.
- Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs).
- Turn up the heat to medium-high, add marinated beef.
- Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy.
- Do the same thing for flip slide - about ¾ way cooked through with slightly charred and crispy surface.
- Add “Sauce Combo”.
- Stir-fry about 1 min.
- Add broccoli.
- Stir-fry another 30 secs.
- Toss everything to combine.
Spreading the marinated beef into a single layer across a hot pan dictates the success of this preparation. Achieving a deeply browned exterior on thinly sliced sirloin or skirt steak requires high heat and minimal movement. Let the meat sit undisturbed until the edges darken before flipping. This creates a crisp crust without overcooking the interior. Velvetizing meat with a small pinch of baking soda alters the protein structure. This traditional Chinese-American restaurant technique tenderizes lean cuts effectively. Adaptations of this popular dish emerged in Cantonese-American communities during the early twentieth century. Immigrant chefs paired familiar stir-fry methods with readily available local ingredients like broccoli. Coconut aminos and fish sauce replace traditional soy sauce and oyster sauce here. This combination supplies the necessary umami depth without grain or legume derivatives. Microwaving the broccoli florets with a tablespoon of water for two minutes locks in vibrant green color. Steam cooking the vegetable beforehand prevents excess moisture from cooling the pan during the final stir-fry stage. Toss the cooked broccoli with the beef and sauce for thirty seconds to meld the flavors completely. A wok radiates heat efficiently across a curved surface. Heavy carbon steel or cast iron skillets work as reliable alternatives when a traditional round-bottom wok is unavailable.
