You have to love a recipe that is just as delicious as it is easy. Anyone can make this, and everyone will love it. Lots of flavor, veggies, and protein! This dish is perfect served over zoodles or a cauliflower rice stir fry. It reheats wonderfully and makes a great addition to your weekly meal prep!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
people
|
Ingredients
For the stir fry
- 1 pound flank steak sliced into 1/2 inch thick strips
- 5 cups small broccoli florets (roughly 7oz.)
- 1 tbsp almond flour
- 1 tbsp avocado oil
For the sauce
- 1 yellow onion sliced thin
- 1 tbsp butter
- 1 tsp avocado oil
- 1/3 cup coconut aminos
- 1/3 cup beef stock
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- Sea Salt and Pepper to taste
- sliced scallions optional, for garnish
- sesame seeds optional, for garnish
Ingredients
For the stir fry
For the sauce
|
|
Instructions
- toss the sliced beef in a large bowl with almond flour until well coated. Set aside. The almond flour is optional, but it will help make the sauce nice and thick.
- Heat avocado oil in a pan over medium heat. Once oil is hot, add in sliced beef and cook until browned (less than 5 minutes). Don't stir too much, you want it to brown. Transfer it to a plate and set aside.
- Add onions to skillet with butter and avocado oil. Cook onions until caramelized and tender, about 10-15 minutes. Stir occasionally.
- Add in soy sauce, beef broth, ginger, and garlic. Continue to stir until sauce comes to a simmer, about 5 minutes.
- Add in beef and broccoli. Stir until everything is coated with sauce. Bring to a simmer again and cook for 5 minutes, until broccoli is tender.
- Season with salt and pepper to taste, if needed.
Recipe Notes
1 serving = 3oz beef with 1 cup broccoli. Each serving contains 1 protein, 1 vegetable, and 2 servings health fat.
PRO TIP: for an extra serving of vegetables, serve over zucchini noodles, cauliflower rice, or with a veggie stir fry!
Share this Recipe