Description
A quick and healthy one-pan stir-fry featuring lean steak and broccoli in a flavorful sauce made with coconut aminos, perfect for a nutritious weeknight meal.
Ingredients
- 12 oz lean steak (e.g., top sirloin), thinly sliced against the grain
- 2 tbsp cornstarch or arrowroot powder
- Pinch of black pepper, plus more to taste
- 1 lb broccolini or broccoli florets, cut into 2″ sections
- Olive oil or coconut oil, for cooking
- For the Sauce: ⅓ cup coconut aminos (or low-sodium soy sauce/tamari)
- 3 cloves garlic, minced
- 1½ tsp fresh ginger, minced
- ½ tsp black pepper
- ¼ – ½ cup water, as desired for thinning
Instructions
- In a medium bowl, toss the thinly sliced steak with 2 tablespoons of cornstarch (or arrowroot) and a pinch of black pepper until well coated.
- Prepare your sauce by whisking together the coconut aminos, minced garlic, minced ginger, and ½ teaspoon of black pepper in a small bowl. Set aside.
- Heat a drizzle of olive or coconut oil in a large skillet over medium heat. Working in batches to avoid overcrowding, sear the steak slices for 60-90 seconds per side until lightly browned. Transfer cooked beef to a clean plate and repeat with remaining steak, adding more oil if needed.
- Add the broccoli florets to the same skillet (add a little more oil if the pan is dry). Cook for 4-5 minutes, stirring occasionally, until the broccoli is crisp-tender.
- Return the cooked steak to the skillet with the broccoli. Pour the prepared sauce over everything. Stir to coat and scrape up any browned bits from the pan.
- Allow the sauce to simmer and thicken for 3-5 minutes. If the sauce becomes too thick, you can thin it with a little water or extra coconut aminos.
- Serve immediately over rice, cauliflower rice, or your favorite grain.
Notes
- Use arrowroot powder for a gluten-free option.
- Adjust water in the sauce to achieve desired consistency.
- This recipe is designed for a healthier version using lean beef and low-sodium alternatives.