Beef And Broccoli


Beef And Broccoli


2 Tbsps avocado oil or olive oil divided

1 pound flank steak, sliced into thin 0.5” inch pieces

1 large head of broccoli, broken into smaller florets

3 fresh garlic cloves, minced or pressed

1.5 lbs. button mushrooms, cut into quarters

2-3 green onions, sliced

1 Tbsp sesame seeds

Stir fry sauce:

1/4 cup coconut aminos, Bragg’s liquid aminos, OR low sodium soy sauce

2 Tbsps fresh squeezed lemon juice

1 Tbsp grated fresh ginger

1 Tbsp sesame oil

1 Tbsp raw honey


Heat half of a Tablespoon of oil in a large skillet or wok over high heat.

Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water. Cover the skillet/wok.

cooking for about 1-2 minutes more, or until your broccoli is crisp-tender and bright green. Set aside on a plate.

Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.

Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2-3 minutes until cooked to your liking, then set aside.

Add in the remaining oil, garlic, and mushrooms. Stir fry for 2-4 minutes.

Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for an additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.

Sprinkle with green onions and sesame seeds and enjoy immediately, or divide equally into 4 food prep containers and store in the fridge for up to 4 days.

This is also great served with brown rice or quinoa!


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