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
For the steak
Step 1
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.
For the sauce
Step 1
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.
Step 2
Add the chopped, pitted dates and blend until the sauce is completely smooth. Depending on your appliance, this may take several minutes. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add the sauce and broccoli and cook for another 1-2 minutes, stirring frequently, until everything is evenly coated and warmed through.
Step 7
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
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.
Y
ou 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.
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.
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.
Other recipes you might like:
- Gluten-Free Beef Stir Fry (Paleo, Whole30)
- Chinese-Inspired Roasted Carrots and Asparagus (Paleo, Whole30)
- Chinese-Style Spare Ribs (Paleo)
- Shrimp Fried Rice (Whole30)
- Hawaiian-Style Chicken Skewers (Paleo, Whole30)
Paleo Beef and Broccoli (Whole30)
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!
Lynn says
How many dates are in sauce? They aren’t on the ingredients list.
Paleo Gluten Free Guy says
Sorry about that – you need 2. Just updated the recipe. Thanks for pointing that out!