HEALTHY BEEF AND BROCCOLI

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

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. 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.
3. 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).
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6. FOR THE FULL RECIPES PLEASE READ HERE 

Sorry to make you click a link for the recipe, but know I’m grateful for you.

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