HEALTHY BEEF AND BROCCOLI

Thinly sliced beef gets dredged in a very bit of arrowroot (or starch, if you’re not paleo/don’t have it), and a super-quick sear within the pan. Paired with tender, delicious broccolini (or broccoli), and a three-ingredient sauce, the flavour combination is magic. i like after I will coax the maximum amount flavor as attainable out of a brief ingredient list.

The beef stays tender, the broccolini is au gratin simply enough, and also the savory sauce ties everything along. Serve this with a facet of contemporary pineapple, and a few rice or cauliflower rice, and dinner is done!

INGREDIENTS

• 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

INSTRUCTIONS

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. 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.
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5. FOR THE FULL RECIPES PLEASE READ HERE 

Sorry to make you click a link for the recipe, but know I’m grateful for you.

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