As you can see from many of my previous posts I LOVE SPICE! I’m learning the craft of not overpowering meals with my hot peppers and letting the true flavors come through. I think this one-dish definitely delivers. I chilled on the chilis and used some amazing spices to create this dynamic flavorful dish. I add carrots and fresh onion to create color and the sesame seeds and nuts to give a nutty taste. It’s easy, quick and leftovers are the bomb!
I rarely eat rice and usually have my cauliflower rice. But sometimes I don’t have the cauliflower around and so I started using organic natural rice. I follow the procedure laid out in the book The Essential Thyroid Cookbook written by Lisa Markley MS RDN, Jill Grunewald, and Aviva Romm MD. if you haven’t read their book check it out in Resources. It speaks out “pro” grains in moderation and as long as they are prepared correctly. I gave it a try and for me, it made this dish a treat. You have to determine what is best for you.
Here we go so hold onto your hats! It’s truly the bomb!
Savory Broccoli Beef
Ingredients
- Main Ingredients
- 1 pound of flank steak or thinly sliced pieces of beef
- 1 small head of broccoli cleaned and cut into florets
- 2 Tbsp coconut oil melted or ghee
- 4 cloves garlic diced
- 2 Tbsp fresh grated ginger or 1 tsp ground ginger
- 2 carrots sliced round (optional)
- 1 medium onion cut in rings or quartered
- 1 Tbsp black and white toasted sesame seeds
- 1/4 cup cashews or almonds toasted
- 1/2 cup thinly sliced green onions
- Ground pepper to taste
- Himalayan salt to taste
- The Sauce
- 1/4 cup coconut amino soy
- 1/4 cup water
- 1/3 cup coconut sugar
- 1 Tbsp sambal oelek
- 1/4 tsp of Chinese 5 Spice
- 1 Tbsp rice vinegar or white balsamic vinegar
- 1 Tbsp sesame oil
- 1 Tbsp tapioca starch
Directions
- Step 1 Place the flank steak or thin beef steaks in the freezer while you prep. This will help you slice it very thin for the dish.
- Step 2 In a medium jar place, all the ingredients for the sauce and shake vigorously. Set it aside.
- Step 3 Clean and cut your broccoli, onion, and carrots.
- Step 4 Take the beef from the freezer and slice thin pieces against the grain. This is especially important if you’re using a beefsteak.
- Step 5 Heat a large skillet with 1 tablespoon of coconut oil or ghee on medium-high.
- Step 6 Cook beef strips one layer deep. You will have to do this part in batches. Use the second tablespoon of ghee for the second batch. Brown each side for about 1 minute each. Remove and set the meat aside.
- Step 7 Using the same skillet, turn down the heat to low. Once cooled add a bit more coconut oil or ghee if needed. Sauté the garlic and ginger for 2 minutes.
- Step 8 Add the veggies to the garlic and ginger and mix them for 2-3 minutes. Not too long. You want crisp veggies! Remove the veggies from the pan and set aside.
- Step 9 Turn up the heat to medium and pour in your jar of sauce stirring continuously.
- Step 10 Once thickened, stir in the beef strips and toss them around so they are all coated. Next, add the veggies. if the sauce becomes too thick, add a bit of water.
- Step 11 Turn off heat and cover with a lid. Let this sit while you prep your plates. The heat will continue cooking the veggies so depending on how crisps you like them you might have to remove the pan to a cool burner.
- Step 12 Serve over your choice of “rice”, sprinkle with toasted sesame seeds and cashews. Season with ground pepper and Himalayan salt if desired.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.