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.
Overcrowding the cooking surface remains the single greatest error when tackling stir-fries in compact kitchens. Cold meat drops the pan temperature instantly, releasing moisture and steaming the protein instead of developing a dark, savory crust. Woks demand intense, direct heat and small batches to achieve restaurant-style sear on flank or sirloin cuts. A carbon steel or heavy cast-iron skillet provides the necessary thermal mass when standard burners lack BTU power.
Steamed cauliflower rice offers the most neutral, absorbent base to catch the pan juices without competing with the coconut aminos and fish sauce umami. Roasted baby bok choy drizzled with sesame oil also complements the dish by introducing a contrasting bitter note. Plain zucchini noodles work well too, provided they are drained thoroughly on paper towels for ten minutes before plating to prevent watery pooling.
Storing leftovers in an airtight glass container keeps the broccoli vibrant for up to three days in the refrigerator. Reheating benefits from a hot skillet rather than a microwave to restore crispness to the beef edges. Adding one teaspoon of water during the reheating phase prevents the sauce from burning while the interior warms through.
Baking soda alters the muscle protein structure at a microscopic level, functioning as a tenderizing agent for leaner cuts of beef. Rinsing the meat thoroughly after a fifteen-minute alkaline rest removes any soapy residue before the final marinade goes on. Arrowroot powder acts as the thickening link in the sauce, requiring just thirty seconds of boiling contact to gelatinize properly.
