Paleo Beef and Broccoli Stir Fry {Whole30, Keto}

This Paleo and Whole30 Beef and Broccoli stir fry is perfect for weeknight dinners! Thinly sliced flank steak in a tasty garlic sauce with crisp tender broccoli that’s ready in 30 minutes. You can serve this alone or over cauliflower rice to keep it low in carbs. Gluten free, paleo, Whole30 and kid approved!

Beef with broccoli – this was my standard Chinese takeout order since I was about 13 and finally outgrew my chicken lo-mein cravings.

Nothing against lo-mein – it’s deee-lish, but beef & broccoli with pork fried rice was my go-to at least once a week for probably 10 years, maybe longer.

This recipe is actually my second version of beef with broccoli, based on a marriage of my first version with my newer chicken and broccoli stir fry that my family can’t get enough of.

The sauce is a little bit thicker, tastier, and the entire recipe is easier to make, in my opinion!  Plus the broccoli is perfectly cooked – and not a touch over – if you follow my instructions!

What You Need to Make This Paleo Beef and Broccoli

The ingredients are simple and give this meal so much flavor!

If you’re not familiar with coconut aminos, it’s very similar to soy sauce but derived from coconut.  It has no coconut flavor and has less sodium than soy sauce, plus it’s gluten free and paleo friendly.

Here’s everything you need to prepare the stir fry:

Beef & Broccoli:

• flank steak
• Sea salt and freshly ground black pepper
• coconut aminos
• arrowroot flour, or tapioca 
• olive oil
• broccoli florets

Stir Fry and Sauce:

• coconut aminos
• sesame oil
• broth or water
• rice vinegar or apple cider vinegar
• arrowroot flour, or tapioca flour
• scallions
• fresh garlic
• fresh ginger

How to Make this Beef and Broccoli Stir Fry

Place the sliced beef in a large bowl, season all over with sea salt and black pepper and toss with with the 1 tablespoon coconut aminos. Cover and allow to marinate while you prep the other ingredients.

I like to blanch the broccoli in the microwave because it saves time and avoids overcooking.  Place the florets in a microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender, then set aside.

In a separate bowl, whisk together the first 5 sauce ingredients.  Toss the marinated beef with the 2 teaspoons arrowroot to coat. 

Heat a large, preferably nonstick skillet over medium high heat and add 1 tablespoon of olive oil.  Once the oil is hot, add the beef in a single layer to fry – I did this in 2 batches. 

Allow it to cook about 60-90 seconds on each side, then remove to a plate and repeat with the remaining beef.

Add the second tablespoon of olive oil and lower the heat to medium.  Cook the white parts of the scallions with the garlic and ginger for about 1 minute, then give the sauce a whisk and add it to the skillet, whisking to combine.  

Stir in the cooked beef and broccoli and stir to coat with the sauce, which should be thickened.  Serve garnished with thinly sliced scallions and toasted sesame seeds. 

Tips for a Successful Stir Fry

My biggest tip for a successful stir fry (nothing overcooked) is PREP!

Before turning on the heat, make sure you have everything ready to go – chopped, minced, blanched, etc.

Make sure your ingredients are within arms reach because stir frying requires moving fast.

I find that this is especially true for the beef, which cooked very quickly since it’s sliced so thinly.

Anticipate that you’ll have to move fast and don’t let the finished stir fry sit over heat to avoid overcooking!

I love to serve my beef and broccoli over simple sautéed cauliflower rice.  Since you have a great sauce, you don’t even have to sauté it – just heating it from frozen is fine.

And yes – frozen cauliflower rice is the way to go for convenience!  It heats in a minute or two and pairs well with so many of my recipes.

I hope you’re ready for a meal that you’ll want on repeat in your house!  Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!

Beef & Broccoli Easy Stir Fry {Whole30 & Paleo}

Paleo Beef and Broccoli Stir Fry {Whole30, Keto}

This Paleo and Whole30 Beef and Broccoli stir fry is perfect for weeknight dinners! Thinly sliced flank steak in a tasty garlic sauce with crisp tender broccoli that’s ready in 30 minutes. You can serve this alone or over cauliflower rice to keep it low in carbs. Gluten free, paleo, Whole30 and kid approved!

Author: Michele

Prep Time: 15 minutes

Cook Time: 15 minutes

Course: Dinner

Cuisine: asian inspired, chinese inspired, Paleo, Whole30

Keyword: beef, broccoli, paleo, stir fry

Servings: 6 servings

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4.62 from 94 votes

Ingredients

Beef & Broccoli:

• 1.5 lbs flank steak thinly sliced against the grain
• Sea salt and freshly ground black pepper
• 1 tablespoon coconut aminos
• 2 teaspoons arrowroot flour or tapioca
• 2 tablespoons olive oil divided
• 7 cups broccoli florets about 1 large stalk

Stir Fry and Sauce:

• 6 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 6 tablespoons broth or water
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 teaspoons arrowroot flour or tapioca flour
• 3 scallions white and green parts separated, white part thinly sliced
• 4 cloves garlic minced or grated
• 1 teaspoon fresh ginger grated

To Serve:

• Green part of the scallions thinly sliced
• Toasted sesame seeds
• Sautéed cauliflower rice to serve over

Instructions

1. Place the sliced beef in a large bowl, season all over with sea salt and black pepper and toss with with the 1 tablespoon coconut aminos. Cover and allow to marinate while you prep the other ingredients.

2. I like to blanch the broccoli in the microwave because it saves time and avoids overcooking. Place the florets in a microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender, then set aside.
3. In a separate bowl, whisk together the first 5 sauce ingredients. Toss the marinated beef with the 2 teaspoons arrowroot to coat. Heat a large, preferably nonstick skillet over medium high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the beef in a single layer to fry - I did this in 2 batches. Allow it to cook about 60-90 seconds on each side, then remove to a plate and set aside. Repeat with remaining beef as needed.
4. Add the second tablespoon of olive oil and lower the heat to medium. Cook the white parts of the scallions with the garlic and ginger for about 1 minute, then give the sauce a whisk and add it to the skillet, whisking to combine.
5. Add in the cooked beef and broccoli and stir to coat with the sauce, which should be thickened. Remove from heat and serve garnished with thinly sliced scallions and toasted sesame seeds. Enjoy!

Nutrition

Calories: 276kcal

Carbohydrates: 12g

Protein: 27g

Fat: 13g

Saturated Fat: 3g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 7g

Cholesterol: 68mg

Sodium: 482mg

Potassium: 653mg

Fiber: 2g

Sugar: 1g

Vitamin A: 532IU

Vitamin C: 69mg

Calcium: 69mg

Iron: 2mg

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Want more Asian Inspired Whole30 dinner ideas?  Try one of these!

Chinese Orange Chicken

Spaghetti Squash Pad Thai

Beef and Veggie Stir Fry

Egg Roll in a Bowl with Chicken

Paleo Sesame Chicken 

Chinese Chicken Salad

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