Get the Recipe: 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!
Ingredients
- 2 pounds flank steak or skirt steak, sliced thinly
- 2 tbsp olive oil
- 1/3 cup tapioca flour
- 3/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1 tbsp ginger
- 2 tsp minced garlic
- 1/2 tsp ground pepper
- 3 cups broccoli florets
- 2 tbsp sesame seeds, to garnish
- cauliflower rice, optional
Instructions
- 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.
Notes
- 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: 336kcal, Carbohydrates: 16g, Protein: 34g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 91mg, Sodium: 774mg, Potassium: 685mg, Fiber: 2g, Sugar: 1g, Vitamin A: 285IU, Vitamin C: 41mg, Calcium: 83mg, Iron: 3mg