A takeout favorite gets a healthy makeover! This dish is easily paleo or gluten free, and comes together in no time! (See notes for Paleo/Whole30 tips!)
- 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
- 2 Tbsp arrowroot or cornstarch*
- 1lb. broccolini (or broccoli), cut into 2” sections
- 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
- 3 cloves garlic, minced
- 1 1/2 tsp fresh ginger, minced
- 1/2 tsp black pepper, plus more to taste
- 1/4–1/2 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!
*PALEO & WHOLE 30 Notes – For Whole30/Paleo, you *must* use coconut aminos and arrowroot to stay compliant.
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.
Broccolini or Broccoli- 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.