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}
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
-
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 set aside. Repeat with remaining beef as needed.
-
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.
-
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
Want more Asian Inspired Whole30 dinner ideas? Try one of these!
Egg Roll in a Bowl with Chicken
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Excellent Article!!! I like the helpful information you provide in your article.
You inspired me, long live honey
So good! Thank you. Husband and I loved it.
We had this last night for dinner (except swapped the flank steak for ground beef). It was friggin delicious!!! So savory w/so many fun flavors. Will definitely keep this one in the rotation. Thanks Michele!
We made this the other night and it was soooo good. Really flavor packed. The sauce was a delight. Would 100% make again!!
Hey Michele, Can we try it with meat therefore beef?
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