This is one of the easiest, yet deliciously savory paleo recipes that you can whip any day of the week. The tender, marinated beef is slightly sweet, while the garlic and ginger add a nice burst of flavor.

The heaps of fresh crisp broccoli round this dish out as a perfect nutritious meal for the whole family.

Gluten, dairy, and grain-free.

Serves 4

 

INGREDIENTS

  • 1 lb organic broccoli, cut into florets
  • 1 lb flank steak, grass-fed, cut into thin strips
  • ½ cup coconut aminos, separated
  • 1 tbsp coconut sugar
  • ½ inch piece of ginger, peeled and grated
  • 3 garlic cloves, minced
  • 1 tbsp tapioca flour
  • ½ tsp pepper
  • ½ tsp pink or sea salt
  • 1 tbsp oil (avocado or grapeseed)
  • ¼ cup green onions, sliced
  • ¼ tsp red pepper flakes

 

INSTRUCTIONS

In a large bowl, add beef and ¼ cup coconut aminos. Let marinate in the fridge while you blanche the broccoli. Heat up a large pot of boiling water. Add broccoli and cook for 1 ½ minutes then drain and place in an ice bath. Place the rest of the coconut aminos, coconut sugar, ginger, garlic and tapioca in a jar with a lid. Shake until sugar has dissolved. Heat up a large wok or skillet over high heat. Add oil and cook steak until browned on all sides. Remove beef and set aside. Pour in sauce and heat for 1 minute. Add steak and broccoli and toss until well coated. Season with salt and pepper. Sprinkle with green onions and red pepper flakes and serve.