Description
You can make this Beef and Broccoli Stir Fry in just 25 minutes. It’s gluten-free, Whole30 and Paleo.
Ingredients
- FOR THE STIR FRY SAUCE:
- 3 Medjool Dates, Pits Removed And Softened In Hot Water
- ½ cups Coconut Aminos Or Low-Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- ½ cups Bone Broth Or Vegetable Broth
- 1 teaspoon Sesame Oil
- 2 cloves Garlic, Grated On A Microplane (or 1/2 Teaspoon Garlic Powder)
- 2-inch Piece Fresh Ginger, Peeled And Grated On A Microplane (or 1 Tablespoon Ground Ginger)
- 1 Tablespoon Arrowroot Starch (You Can Also Use Gluten-free Flour Or Corn Starch)
- FOR THE STIR-FRY:
- 2 Tablespoons Olive Or Vegetable Oil, Divided
- 1 pound Broccoli, Cut Into 6 Cups Of Florets
- 3 Tablespoons Water
- 1-½ pound Sirloin Steak (You Can Also Use Top Sirloin, Or Flank Steak), Thinly Sliced Into Bite-Sized Strips
- 2 Tablespoons Sliced Green Onions, For Garnish
- 2 teaspoons Sesame Seeds, For Garnish
Preparation
In a high-speed blender, place drained dates, coconut aminos, rice vinegar, bone broth, and sesame oil. Add minced garlic, ginger and arrowroot starch. Put the lid on and blend until smooth. Set the stir fry sauce aside until ready to use.
Place a large skillet over medium-high heat and add 1 tablespoon oil. Add broccoli florets and stir fry for 2–3 minutes, or until lightly browned in spots. Drizzle with 2-3 tablespoons water, then cover with a lid to steam-cook the broccoli for 3–4 minutes, or until bright green and crisp-tender. Set aside.
Quickly wipe the pan clean with a paper towel. Add remaining tablespoon of oil and heat pan over medium-high heat.
Meanwhile, working quick but careful, thinly slice the beef. Add beef in a single layer to the pan and cook for about 3–4 minutes, flipping it halfway through.
Stir in sauce and simmer until thickened, about 2–3 minutes. Return broccoli to pan and toss it with the sauce and beef. Continue to cook for 1–2 minutes more, or until everything is heated through.
Garnish with sliced green onions and sesame seeds, and serve.
