Cast Iron

Easy Paleo Beef with Broccoli

July 24, 2018
19 Ratings
Photo by Chih-Yu Smith
Author Notes

This Paleo beef with broccoli recipe is the most popular recipe on my blog ( The beef is marinated and pan seared to golden brown delicious ! I use a simple (and common) trick that every Chinese restaurant applies to keep the beef stir-fry tender and juicy. This recipe is quick to put together and with no added sugar. Everyone loves it from adults to kids ! —ChihYu Smith

  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4 people
  • 1 pound skirt steak, beef flap sirloin tips
  • 2 tablespoons coconut aminos (soy-free soy sauce)
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon arrowroot starch/powder
  • 1/4 teaspoon baking soda
  • 12 ounces broccoli florets
  • 1.5 tablespoons chopped garlic cloves
  • 0.5 tablespoons finely chopped fresh ginger root
  • 2 tablespoons coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • cooking fat, Ghee (clarified butter) or Avocado oil
In This Recipe
  1. Slice beef against the grain into about ¼ inch thin. Marinate thin sliced beef with the first seven items from the top - from coconut aminos to baking soda. Mix well and set aside in the fridge for about 10-15 minutes. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Loosely cover the container with a lid or wet paper towel and microwave for 2 mins. Cook until the florets tender but still crunchy. Set aside
  2. In the meantime, chop garlic and ginger, and combine/mix well "stir-fry sauce" with 2 tbsp coconut aminos, 1 tbsp fish sauce, 2 tsp toasted sesame oil, 1/4 tsp ground black pepper. Set aside.
  3. Preheat a large (12-inch) cast iron skillet over medium heat with 1 ½ tbsp ghee. When hot, lower the heat to medium, add beef slices and spread them evenly over the skillet without disturbing. Cook until the edge of the beef is slightly charred and crisp before cooking the flip side. Cook until they are about ¾ way cooked through and set them aside along with the oil and juice in the skillet.
  4. Use the same skillet, add 1 more cooking fat, add garlic and ginger and saute over medium heat for 5-8 seconds. Season with little salt to bring out flavor. Stir-fry frequently so they won't get burnt. Add stir-fry sauce and beef back to the skillet. Give a quick toss then add cooked broccoli florets. Coat the sauce over beef and florets and stir-fry for another 10 seconds. Serve hot or in room temperature.

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