AuthoremilynealCategory

Paleo beef and broccoli

Yields6 Servings

 2 lbs flank steak
 5 cups broccoli florets
 1 onion, peeled and chopped
  cup coconut aminos (gluten free soy sauce)
 2 tbsp arrowroot flour
 3 tsp sesame oil
 1 tsp garlic salt
 1 tsp ginger
 ½ cup beef stock
 1 tsp sea salt
 ¼ cup olive oil

1

1. Cut steak into bite-sized pieces. Whisk together coconut aminos, sesame oil and arrowroot flour. Pour over steak and allow to marinate for 30 minutes.

2. Heat 2-3 tablespoons olive oil in a large skillet over medium high-heat. Stir in the broccoli and onion and toss for about 5 to 7 minutes, until they turn bright green and almost tender. Add garlic salt and ginger. Remove the broccoli and set aside.

3. Add 2-3 tablespoons olive oil to the skillet and heat to medium high heat. Using tongs, add the steak in a single layer. Cook for several minutes until brown. Flip and cook the other side for 3-4 more minutes. Transfer the meat to a clean plate.

4. Pour the remaining liquid from the marinate into the pan, along with the beef stock, salt and pepper. Cook over medium-high heat until the sauce thickens. (About one minute.) Add the broccoli and toss to coat.

5. Serve with riced cauliflower.

Ingredients

 2 lbs flank steak
 5 cups broccoli florets
 1 onion, peeled and chopped
  cup coconut aminos (gluten free soy sauce)
 2 tbsp arrowroot flour
 3 tsp sesame oil
 1 tsp garlic salt
 1 tsp ginger
 ½ cup beef stock
 1 tsp sea salt
 ¼ cup olive oil

Directions

1

1. Cut steak into bite-sized pieces. Whisk together coconut aminos, sesame oil and arrowroot flour. Pour over steak and allow to marinate for 30 minutes.

2. Heat 2-3 tablespoons olive oil in a large skillet over medium high-heat. Stir in the broccoli and onion and toss for about 5 to 7 minutes, until they turn bright green and almost tender. Add garlic salt and ginger. Remove the broccoli and set aside.

3. Add 2-3 tablespoons olive oil to the skillet and heat to medium high heat. Using tongs, add the steak in a single layer. Cook for several minutes until brown. Flip and cook the other side for 3-4 more minutes. Transfer the meat to a clean plate.

4. Pour the remaining liquid from the marinate into the pan, along with the beef stock, salt and pepper. Cook over medium-high heat until the sauce thickens. (About one minute.) Add the broccoli and toss to coat.

5. Serve with riced cauliflower.

Beef and brocolli