Beef & Broccoli Stir Fry (Gluten Free Grain Free)
As someone that has to eat gluten free, Chinese is always my least preferred as it is always laced and marinated with gallons of gluten laden sauce. I like Chinese food but it is something I always have to make at home when the craving strikes. Which is definitely for the best because not only is it full of fermented wheat in the soy sauce but it is usually made with the worst types of vegetable oils, added sugar, MSG, and heavy amounts of added salt. Which makes me wonder, who ever thought these American Chinese dishes are “healthy”? Just because there is a vegetable in the dish doesn’t make it healthy - lol! Unfortunately, Thai food is the same. It has so so so much added sugar it disgust me! So all of that to get to this delicious and simple Broccoli and beef stir fry that is actually nutritious fuel for your body! Bonus: you can have this made and on the table in less time that it takes to order take out!
This recipe is:
Loaded with fiber
Whole 30 approved
Beef & Broccoli Stir Fry
1.5 lbs of grass fed organic beef (I prefer sirloin cut into strips)
Avocado oil or olive oil
2 lbs of organic broccoli, chopped
4 small organic purple sweet potatoes, diced
2 bags of frozen riced cauliflower (24 oz.)
2 T coconut aminos
1/4 c low sodium tamari
1/4 tsp fresh grated ginger
1-2 cloves of garlic, minced
1 tsp fish sauce, optional but provides a tasty unami flavor profile
sea salt & cracked black pepper
2 T rice vinegar
Optional Garnish: drizzle of sesame oil & sesame seeds
Let the beef set out approximately 30 minutes before cooking (not in direct sunlight).
Season the meat with sea salt and cracked black pepper. Drizzle a small amount of avocado oil or olive oil in a large skillet or wok, heat on medium high. Sear the meat for 3-5 minutes. Remove and place in a bowl covered to retain heat and moisture.
Add the diced sweet potato and broccoli to the warm pan. Add more oil if the pan is dry. Cook until tender about 10-12 minutes. If the broccoli starts to get to soft remove from the pan and add to the steak.
While the potatoes and broccoli cook, add the riced cauliflower to a medium pot on low heat covered and let cook until warm throughout. Using a fork to stir and fluff frequently to avoid sticking. Add salt and pepper to taste.
When there is about 5 minutes left for the potatoes and broccoli add all of the remaining ingredients except for the rice vinegar. Stir until evenly distributed on the veggies.
Once the potatoes are softened and the sauce has had time to merry, add back in the steak until warm.
Remove from the heat and add in the rice vinegar. Stir until mixed.
Serve the beef and broccoli over a bed of cauliflower rice. Top with a drizzle of sesame oil and seeds.