Paleo Beef and Broccoli (Whole30)

This Paleo Beef and Broccoli recipe is an easy and flavorful dinner!

Just like your favorite takeout version, it features thinly sliced beef and tender broccoli in a savory sauce.

And it’s gluten-free, dairy-free, soy-free and Whole30 friendly!

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Why this recipe works

Although beef and broccoli is typically associated with Chinese cuisine, it’s not something commonly found in China.

It is, however, very popular in American Chinese restaurants.

Normally the ingredients are coated in a sauce made with soy sauce and oyster sauce, both of which are off limits for a Paleo diet.

So instead we’re using coconut aminos, which is a common Paleo substitute for soy sauce. It’s both soy-free and wheat-free (wheat is an ingredient in soy sauce).

And instead of oyster sauce, which often contains sugar and cornstarch, we’re using Paleo friendly fish sauce, a few dates and arrowroot.

By making a few simple swaps like these, you can make this beef and broccoli Paleo and Whole30 compatible.

Serve it with cauliflower rice and you’re all set!

You can also make a lot of substitutions to this Paleo and Whole30 beef broccoli recipe. See below for details.

What you need

Ingredients for the steak:

• one pound flank steak
• 3 tablespoons water
• 1/4 teaspoon baking soda
• 1.5 teaspoons arrowroot flour/starch
• 1 teaspoon coconut aminos
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fish sauce

Ingredients for the sauce and broccoli:

• 1/3 cup coconut aminos
• 1 teaspoon unseasoned rice wine vinegar
• 1 teaspoon arrowroot flour/starch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon fine sea salt, plus more if necessary
• 1/4 teaspoon fish sauce
• 2 pitted, chopped dates
• 1 teaspoon sesame seeds
• 10-12 oz. broccoli florets
• 2 tablespoons water
• freshly ground black pepper

Equipment:

• a medium mixing bowl
• a blender or food processor for the sauce
• measuring spoons
• a measuring glass
• a large skillet with a lid
• a wooden or silicone spatuls
• a cutting board
• a chef’s knife
• a small bowl or plate
• a medium bowl

Step-by-Step Instructions

First, prepare the beef: cut the flank steak in half lengthwise, then cut crosswise (against the grain) into 1/4″ slices.

Add the steak to a mixing bowl and add the water and baking soda. Toss until evenly coated (this will help tenderize the meat).

Then add the arrowroot, coconut aminos, salt and fish sauce and toss, using either your hands or a spatula.

If using right away, set aside. If preparing in advance, store in an airtight container in the fridge for up to 2 days.

Prepare the sauce: add the coconut aminos, rice wine vinegar, arrowroot, garlic powder, ginger powder, 1/4 teaspoon salt and fish sauce to a blender or food processor and briefly blend to combine.

Then add the chopped, pitted dates and blend until the sauce is completely smooth. Depending on your appliance, this may take several minutes. Set aside.

Add the sesame seeds to a large skillet and place over medium heat. Cook, stirring and tossing occasionally, until golden brown, about 5-8 minutes. Keep an eye on them! They go from golden brown to burnt pretty quickly. Remove to a small bowl or plate.

With the pan still over medium heat, add the water and broccoli. Cover and let cook for two minutes, until just tender. Remove the broccoli to a medium bowl.

Turn the heat up to high. Add the steak and any accumulated juices in the bowl/container and cook until browned and cooked through, about 3-4 minutes per side.

Add the sauce and broccoli and cook for another 1-2 minutes, stirring frequently, until everything is evenly coated and warmed through.

Remove from the heat and stir in the sesame seeds.

Taste and stir in extra salt, if necessary, and freshly ground black pepper.

Then serve and enjoy!

FAQs

Can Paleo Beef and Broccoli be made in advance?

Yep! After tossing the steak with its marinade, it can be stored in the fridge for up to 2 days.

Once everything is cooked, it can be stored in the fridge for up to 4 days.

Can Paleo Beef and Broccoli be frozen?

Yep! It can be stored in an airtight container/baggie in the freezer for up to 3 months. Thaw overnight in the fridge.

To reheat, place in a dry skillet over low heat and toss occasionally until warmed through.

Can I make substitutions/variations?

Yep! You can use boneless, skinless chicken thighs or breasts in place of the steak.

You can also use asparagus (with medium-to-large stalks), broccoli rabe, sugar snap peas or snow peas in place of the broccoli.

You can use 1 teaspoon honey or maple syrup in place of the dates (it will still be Paleo but not Whole30).

You can use tapioca starch in place of the arrowroot (in the marinade and sauce).

You can use one large peeled, chopped fresh garlic clove in place of the garlic powder.

You can use 1 teaspoon freshly grated ginger in place of the ginger powder.

You can use ground white pepper in place of the black pepper.

Other recipes you might like:

1. Chinese-Inspired Roasted Carrots and Asparagus (Paleo, Whole30)
2. Chinese-Style Spare Ribs (Paleo)
3. Shrimp Fried Rice (Whole30)
4. Hawaiian-Style Chicken Skewers (Paleo, Whole30)

Print Recipe

Paleo Beef and Broccoli (Whole30)

This healthy update of the classic Chinese American dish is easy and irresistible! Tender beef and broccoli are coated in a savory sauce - serve it with cauliflower rice to soak up all the flavor. And it's Paleo, gluten-free, soy-free and Whole30 friendly.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: paleo beef broccoli, whole30 beef broccoli

Servings: 4 people

Author: Don Baiocchi

Ingredients

For the steak:

• 1 pound flank steak
• 3 tablespoons water
• ¼ teaspoon baking soda
• 1½ teaspoons arrowroot flour/starch
• 1 teaspoon coconut aminos (see notes)
• ½ teaspoon fine sea salt
• ¼ teaspoon fish sauce

For the sauce and broccoli:

• ⅓ cup coconut aminos
• 1 teaspoon arrowroot flour/starch
• 1 teaspoon unseasoned rice wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• ¼ teaspoon fine sea salt, plus more if necessary
• ¼ teaspoon fish sauce
• 2 chopped, pitted dates
• 1 teaspoon sesame seeds
• 10-12 oz. broccoli florets
• 2 tablespoons water
• freshly ground black pepper

Instructions

For the steak:

• Cut the flank steak in half lengthwise, then cut crosswise (against the grain) into 1/4" slices. Add the steak to a mixing bowl and add the water and baking soda. Toss until evenly coated (this will help tenderize the meat). Then add the arrowroot, coconut aminos, salt and fish sauce and toss, using either your hands or a spatula. (It might get a little smelly but don't worry! Nothing is wrong, that's just the fish sauce.) Set aside.

For the sauce:

• Add the coconut aminos, rice wine vinegar, arrowroot, garlic powder, ginger powder, 1/4 teaspoon salt and fish sauce to a blender or food processor and briefly blend to combine.
• Add the chopped, pitted dates and blend until the sauce is completely smooth. Depending on your appliance, this may take several minutes. Set aside.
• Add the sesame seeds to a large skillet (with a lid) and place over medium heat. Cook, stirring and tossing occasionally, until golden brown, about 5-8 minutes. Keep an eye on them! They go from golden brown to burnt pretty quickly. Remove to a small bowl or plate.
• With the pan still over medium heat, add the water and broccoli. Cover and let cook for two minutes, until just tender. Remove the broccoli to a medium bowl.
• Turn the heat up to high. Add the steak and any accumulated juices in the bowl/container and cook until browned and cooked through, about 3-4 minutes per side.
• Add the sauce and broccoli and cook for another 1-2 minutes, stirring frequently, until everything is evenly coated and warmed through.
• Remove from the heat and stir in the sesame seeds. Taste and stir in extra salt, if necessary, and freshly ground black pepper. Then serve and enjoy!

Notes

Different brands of coconut aminos have varying amounts of sodium. This recipe was tested with Coconut Secret coconut aminos, which has 270mg of sodium per tablespoon. If you use a different brand, you may need more or less salt in the marinade and sauce.

Red Boat fish sauce is a great Paleo-friendly fish sauce brand (not an ad, I just like it).

 

Make ahead

After tossing the steak with its marinade, it can be stored in the fridge for up to 2 days.

Once everything is cooked, it can be stored in the fridge for up to 4 days.

 

Freezing instructions

It can be stored in an airtight container/baggie in the freezer for up to 3 months. Thaw overnight in the fridge.

To reheat, place in a dry skillet over low heat and toss occasionally until warmed through.

 

Substitutions/variations

You can use boneless, skinless chicken thighs or breasts in place of the steak.

You can also use asparagus (with medium-to-large stalks), broccoli rabe, sugar snap peas or snow peas in place of the broccoli.

You can use 1 teaspoon honey or maple syrup in place of the dates (it will still be Paleo but not Whole30).

You can use tapioca starch in place of the arrowroot (in the marinade and sauce).

You can use one large peeled, chopped fresh garlic clove in place of the garlic powder.

You can use 1 teaspoon freshly grated ginger in place of the ginger powder.

You can use ground white pepper in place of the black pepper.

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