Beef & Broccoli
This Whole30 Beef & Broccoli is the perfect takeout fakeout. It tastes just like the original but with ingredients that you can feel good about.
Servings 4 people
Calories 396kcal
Ingredients
Marinade
- 1/2 cup Coconut Aminos
- 2 Tbls Fish Sauce I use Red Boat
- 2 Tbls Sesame Oil
- 2 cloves Garlic minced
- 1 Tbls Ginger minced
- 1/4 tsp Crushed Red Pepper Flakes
Beef & Broocoli
- 1 Tbls Avocado Oil or cooking fat of choice
- 1.5 lbs Flank Steak cut into thin strips
- 1 Tbls Tapioca Starch
- 2 cups Broccoli Florets
- 1/4 cup Beef Broth only if using Instant Pot
Instructions
Stove Top
- In a large bowl, combine the coconut aminos, fish sauce, sesame oil, garlic, ginger, and crushed red pepper flakes using a whisk. Then add in the thinly sliced beef. Cover and let marinate for 10-15 minutes
- Heat your cooking oil in a large skillet over medium/high heat
- Add in the beef with marinade and cook for 5-10 minutes (or until just cooked), remove the beef with a slotted spoon and set aside. Bring the remaining liquid to a boil and then reduce to a simmer. In a small bowl, mix 1 Tbls tapioca starch with a Tbls of room temp water and then add into the sauce. Let simmer until thickened slightly
- While the sauce is simmering, boil the broccoli florets for 1-2 minutes, then add into the sauce along with the beef. Stir to combine, add salt and pepper if needed. Top with sesame seeds and pepper flakes (optional)
Instant Pot
- In a large bowl, combine the coconut aminos, fish sauce, sesame oil, garlic, ginger, and crushed red pepper flakes using a whisk. Then add in the thinly sliced beef. Cover and let marinate for 10-15 minutes
- Turn Instant Pot to saute mode and add in the avocado oil in, then add in the beef with marinade and cook for 2-3 minutes. Then add in the beef broth, place the lid on and seal the steam valve. Hit pressure button and set to 10 minutes
- When the timer goes off, do an immediate release of the steam. Add in the broccoli and tapioca slurry (1 Tbls Tapioca mixed with 1 Tbls room temp water) place the lid back on, let it sit in the natural heat for 5-10 minutes until broccoli is tender (stir it ocasionally and check the tenderness of the broccoli. I like mine to have a bit of crunch to it still.
Notes
*The Instant Pot version requires more liquid than the skillet version. This is so the beef will cook properly without getting a burn notice on your IP
* I do not add any salt to this recipe because the fish sauce adds enough saltiness for us, but feel free to add some at the end if needed
*If you are not doing a Whole30, feel free to use Tamari (gluten free soy sauce) instead of coconut aminos. Just be aware that this will also increase the sodium
*To thicken the sauce, the recipe calls for tapioca starch. Arrowroot is also acceptable and Whole30 compliant. Cornstarch will work too, but is not compliant.
Nutrition
Calories: 396kcal | Carbohydrates: 13g | Protein: 38g | Fat: 19g | Fiber: 3g