I get really annoyed when you order this dish at a restaurant, & it comes with a giant serving of rice, 3 pieces of tough, chewy beef, & way overcooked broccoli! My version kicks rice to the curb, & fills your bowl with flavorful, tender meat, & crunchy, bright green broccoli. It also has way less sodium because the soy sauce is replaced with coconut aminos. This is a simple, delicious, & protein packed weeknight dinner.
1.5 LBS grass-fed sirloin steak, cut against the grain, into thin strips
4-5 cups organic broccoli
1 small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon liquid coconut aminos (if not, try to at least replace soy sauce with organic, gluten-free Tamari)
1 tablespoon coconut oil
sesame oil, for drizzling
red pepper flakes (optional)
salt & pepper to taste
In a large pan or wok, melt the oil over medium-high heat & stir fry the beef for about 6 minutes. Remove from the pan with a slotted spoon (keep that beautiful oil/beef fat liquid to cook the veggies in, & infuse them with flavor!) Cook the onions & broccoli for about 5 minutes, & return the beef to the pan. In a small bowl whisk together the aminos, ginger, garlic, salt, & pepper, & pour over the beef & veggies, tossing well to coat, & until the meat is warmed through. Serve with a drizzle of sesame oil & a sprinkle of pepper flakes.