Thinly sliced beef gets dredged in a very bit of arrowroot (or starch, if you’re not paleo/don’t have it), and a super-quick sear within the pan. Paired with tender, delicious broccolini (or broccoli), and a three-ingredient sauce, the flavour combination is magic. i like after I will coax the maximum amount flavor as attainable out of a brief ingredient list.
The beef stays tender, the broccolini is au gratin simply enough, and also the savory sauce ties everything along. Serve this with a facet of contemporary pineapple, and a few rice or cauliflower rice, and dinner is done!
INGREDIENTS
- 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
- 2 Tbsp arrowroot or cornstarch*
- 1lb. broccolini (or broccoli), cut into 2″ sections
- 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
- 3 cloves garlic, minced
- 1 1/2 tsp fresh ginger, minced
- 1/2 tsp black pepper, plus more to taste
- 1/4-1/2 cup water, as desired
- olive oil or coconut oil, for cooking
INSTRUCTIONS
- In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
- Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
- When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
- While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
- ..................
- ................................
- FOR THE FULL RECIPES PLEASE READ HERE
Sorry to make you click a link for the recipe, but know I’m grateful for you.
