Healthy Beef and Broccoli – This take-out favorite is so easy to make at home and–BONUS–it’s paleo, gluten free, and Whole30 approved!
That never (EVER!) means we sacrifice flavor, and this healthy beef and broccoli is one of those dynamite recipes that hits all my favorite criteria–fast, healthy, easy, and delicious.
The beef stays tender, the broccolini is cooked just enough, and the savory sauce ties everything together. Pair this with a side of fresh pineapple, and some rice or cauliflower rice, and dinner is served!
Notes on the Recipe:
Go low sodium. Whether you use soy sauce, tamari, etc. I always suggest using low sodium sauce. If you use regular soy sauce/tamari, it can get too salty. If you can’t find low-sodium sauce, you can add less soy/tamari, or add a little more water to dilute it a bit. (I haven’t found this to be a problem with coconut aminos.)
What kind of steak? The big thing here is something fairly lean. I tend to buy either top sirloin steak or loin tip steak. The thinner you slice it, the faster it cooks and the better the dish. Also, do keep an eye on it, since it really only takes 60-90 seconds per side to cook through.
Why broccolini? I’ve been on a broccolini kick because it’s so tender–even the stems! I don’t have any waste, and the flavor is a little bit more mild. I’ve also made it with broccoli with great results. Use whatever you can find!
Change it up! Not digging broccoli? No problem! Try snow peas, snap peas, bell pepper strips, or mushrooms. It’s all good.
Arrowroot vs. cornstarch. Arrowroot is a grain-free starch that’s often used as a thickener and is common in paleo cooking. If you don’t have it, feel free to use cornstarch. It lends a bit of crispiness to the beef and helps thicken the sauce. One thing that can make arrowroot a bit trickier to work with is that if you boil something too long with arrowroot in it, it actually loosens back up and thins out again. If you’re an absolute beginner cook, you may find cornstarch easier to work with, but if you’re fairly comfortable in the kitchen, it’ll be no problem if you follow the directions.
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Used for this recipe: Ceramic Skillet // tamari or coconut aminos // arrowroot or non-GMO cornstarch.
- ¾lb. lean steak (such as top sirloin, or loin tip) thinly sliced
- 2 Tbsp arrowroot or cornstarch
- 1lb. broccolini (or broccoli), cut into 2" sections
- ½ cup gluten free tamari, coconut aminos, or soy sauce (preferably low-sodium)
- 3 cloves garlic, minced
- 1½ tsp fresh ginger, minced
- ½ tsp black pepper, plus more to taste
- ¼-1/2 cup water, as desired
- olive oil or coconut oil, for cooking
- In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
- Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
- When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
- While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
- When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
- Serve warm!
I’ve cooked chinese/oriental recipes for years. This was way too salty.
Sorry it wasn’t to your liking! I use low-sodium soy sauce/tamari and it’s just right for me.
I tried this recipe with low sodium soy and it was delicious! My 2 boys thought it was better than our favorite restaurant. Thanks for sharing!
I’m so glad you enjoyed it Paige!
I made this tonight (using Tamari) and it was really salty and saucy. I loved the flavours but will half the sauce amount next time I make it.
I served it over a bed of cauliflower rice and my 5 year old is devouring it.
Rochelle – So sorry it wasn’t to your taste! I use low-sodium tamari (see the recipe notes) and it seems to help. Otherwise, you can always add more water to the sauce to thin it out and dilute it a bit.
Thanks for sharing your recipe. I made this for my family using the organic low sodium tamari and it was way too salty. I would for sure make this again but adjust the amount of tamari to less that 1/4 cup.
This was delicious! I used coconut aminos, added some broth when I threw the broccoli into the pan, and also added 1/4 cup of coconut sugar to the sauce. Everybody in my family devoured it! Thank you for the recipe.
Oh, that’s so great to hear! So glad you enjoyed it!
this is amazing and delish! def a make again around our house
I would love to know the nutrition facts on this. I am too lazy to figure it out myself. lol 🙂
Ha ha! I understand! Nutrition software isn’t in my budget right now (hopefully soon!), but I like using the free MyFitnessPal site or app–you can download recipes straight from the web so you don’t have to add each individual ingredient.
Is this recipe loaded into myfitnesspal? If so what would I look under?
I’m not sure if you can see it, but I have imported it for myself. It’s titled “Healthy Beef and Broccoli – One Lovely Life”
If you can’t find it, you can easily import it. Under “More,” select “Meals, Recipes & Foods,” then “Create a Recipe.” Select “Add from the web” and type “One Lovely Life Beef and Broccoli” into the search box. You can then import the recipe from there. Hope that helps!!!