Whole30 Beef with Broccoli
Here’s my take on one of my all time favorite Chinese takeout classics—but unlike its counterpart, this version is free of soy, dairy, processed sugars, and grains making it 110% compliant for WEEK 3 of January Whole30. Bonus points: it’s ready in 20 minutes TOPS.
Leave a comment below and let me know what you think of this healthy rendition!
Whole 30 Beef with Broccoli
Total time: 20 minutes
5 medjool dates, soaked in warm water for 10 minutes and pitted
3/4 cup coconut aminos
1/4 cup arrowroot starch
3 tablespoon apple cider vinegar
1 inch fresh ginger, minced
3 cloves garlic, minced
1.5 lbs flank steak, sliced thin against the grain
1/2 tsp Black Pepper
1/2 tsp garlic powder
1 1/2 tablespoon sesame oil
1 1/2 tablespoon olive oil
2 cups broccoli florets
2 tablespoons Red Boat Fish Sauce
Salt, to taste (if needed)
Cauliflower rice, (optional for serving)
Green onions, (optional for garnish)
Red pepper flakes, (optional for garnish)
Place the steak in a large bowl, season with pepper and garlic, toss until coated. Set aside.
Roughly chop the soaked dates, then add them, along with 2 tablespoons water to a high speed blender or a food processor and pulse until smooth (add more water if needed). Now add in the coconut amigos, arrowroot starch, apple cider vinegar, ginger, and garlic. Pulse until smooth and combined (about 30 seconds).
Pour half of the mixture over the steak, tossing with your hands until well coated in the sauce. Set aside remaining sauce mixture.
Now, heat sesame oil over medium high heat in a skillet or wok. Add the broccoli and cook for 4 minutes, or until the broccoli is just beginning to soften. Stir frequently. Transfer the broccoli to a plate. Set aside.
In the same skillet, heat the olive oil over medium high heat. Using tongs, add the steak in an even, single layer. Cook until browned on both sides, about 2-3 minutes per side. Remove from skillet and transfer to a clean plate.
Pour the remaining sauce mixture into the skillet, along with the bone broth, and fish sauce. Cook over high heat, stirring frequently, until the sauce begins to thicken. Now transfer the beef and broccoli back into the skillet and toss until well coated.
Serve over cauliflower rice and top with green onions, sesame seeds, and red pepper flakes.