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Whole30 Beef and Broccoli
This Whole30 Beef and Broccoli stir fry is filled with bold flavors and healthy ingredients. It's a delicious Whole30 lunch or dinner option. This one skillet recipe is great for any night of the week!
First, add olive oil to a large skillet over medium heat. Cut steak against the grain into long thin strips. Place all steak strips into a Ziplock bag and add in tapioca flour. Shake bag until steak is fully coated. Remove steak from bag and discard any excess tapioca flour. Add steak to skillet. Then, cook steak for 3 minutes on each side, until browned. Add remaining ingredients (except sesame seeds and cauliflower rice) to the skillet. After that, bring sauce to a light boil and then lower heat. Simmer for 10 to 12 minutes or until thickened. Remove from heat and serve. Finally, garnish with sesame seeds and serve with cauliflower rice if desired.
Both flank steak and skirt steak work best in this recipe.
Slice steak thin before cooking.
The longer the sauce simmers, the thicker it will become.
Remove sauce from heat when it reaches desired consistency.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, add leftovers to a skillet over low. Heat until warmed.
Calories: 336 kcal , Carbohydrates: 16 g , Protein: 34 g , Fat: 14 g , Saturated Fat: 4 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 7 g , Cholesterol: 91 mg , Sodium: 774 mg , Potassium: 685 mg , Fiber: 2 g , Sugar: 1 g , Vitamin A: 285 IU , Vitamin C: 41 mg , Calcium: 83 mg , Iron: 3 mg