Originally published at One Lovely Life
Ginger Garlic Beef & Broccoli
Try this Asian-inspired dish that checks all the boxes: fast, easy, and tasty! Serve over regular rice or low-carb cauliflower.
Yield: 4 Servings
- 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
- 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 to the pan (do not crowd 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 (add a bit more oil if the pan is dry). 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/soy sauce, garlic, ginger, and pepper.
- When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits.
- Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
- Serve warm!