Paleo Beef and Broccoli
1lb Flank Steak or Pre-cut Fajita meat
2 heads broccoli
1 Tbsp avocado oil
1 cup coconut aminos
1/2 cup rice vinegar
1 Tbsp sesame oil
1/2 Tbsp ginger powder
1 Tbsp garlic powder
1 Tbsp fish oil
1/2 Tbsp arrowroot powder
Sesame seeds, for garnish
Green onion, sliced thinly for garnish
Combine all the sauce ingredients in a bowl (everything except beef and broccoli) and whisk together.
Put beef into a gallon size bag and pour the sauce into the bag, too. Marinate for up to 1 hour before cooking.
Pre-heat a cast iron pan (or large fry pan) to medium-high heat. Chop broccoli heads to bite-size florets.
Add 1 tbsp avocado oil to the pan and then pour the meat and marinade into the pan. Cook For about 8 minutes or until beef is almost cooked through.
Add broccoli to the same pan and cover. Cook for 5 minutes or until broccoli is fork tender.
Serve over your favorite rice and top with green onions and sesame seeds. Enjoy!
- Marinade the meat for about an hour before cooking. If you don't have time for this, then combine all the ingredients into a bowl for pouring over the meat.
- Greensbury pre-cut Organic Grass-fed Beef Fajita for a quick and easy meal. If not you can use a flank steak.
- Serve this over your favorite rice! Cauliflower rice is great if you are doing a Whole30 or you can use any other rice that you like best.
- This saves great for left-over lunch the next day or could even be frozen for a meal later in the month.