📝 About This Recipe
This elevated take on a Chinese takeout classic swaps soy and sugar for nutrient-dense coconut aminos and raw honey, making it perfectly Paleo-friendly. We use premium grass-fed flank steak, which offers a robust, earthy flavor that stands up beautifully to the punchy ginger and garlic aromatics. The result is a silky, savory stir-fry with tender-crisp broccoli florets that captures all the nostalgia of the original without the inflammatory additives.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Grass-fed flank steak (sliced thin against the grain into 2-inch strips)
- 1 tablespoon Arrowroot powder (used to 'velvet' the meat for tenderness)
- 1 teaspoon Toasted sesame oil (for a nutty base note)
- 1/2 teaspoon Sea salt
The Stir-Fry Sauce
- 1/2 cup Coconut aminos (a soy-free, lower-sodium alternative)
- 1/4 cup Beef bone broth (unsalted or low-sodium)
- 1 tablespoon Raw honey (or maple syrup for a vegan-friendly sweetener)
- 1 tablespoon Fresh ginger (finely grated)
- 3 cloves Garlic (minced)
- 1 tablespoon Rice wine vinegar (ensure it is unsweetened/Paleo-compliant)
- 2 teaspoons Arrowroot powder (to thicken the sauce)
Vegetables & Cooking Fat
- 5 cups Broccoli florets (cut into bite-sized pieces)
- 3 tablespoons Avocado oil (divided; chosen for its high smoke point)
- 2 tablespoons Water (for steaming the broccoli)
For Garnish
- 2 pieces Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
- 1/4 teaspoon Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Place the sliced flank steak in a medium bowl. Sprinkle with 1 tablespoon arrowroot powder, sea salt, and 1 teaspoon sesame oil. Toss well to coat and let it marinate at room temperature for 15 minutes.
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2
In a small glass jar or bowl, whisk together the coconut aminos, beef bone broth, honey, grated ginger, minced garlic, rice vinegar, and the remaining 2 teaspoons of arrowroot powder. Ensure no clumps of powder remain.
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3
Heat a large wok or heavy-bottomed cast iron skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat the surface.
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4
Add the broccoli florets to the pan. Sauté for 1 minute, then add the 2 tablespoons of water. Immediately cover with a lid for 2 minutes to steam the broccoli until it turns a vibrant bright green and is tender-crisp.
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5
Remove the broccoli from the pan and set aside on a plate. Wipe the wok clean with a paper towel to remove any excess moisture.
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6
Increase the heat to high. Add the remaining 2 tablespoons of avocado oil. Once the oil is shimmering and just starting to smoke, add the beef strips in a single layer.
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7
Let the beef sear undisturbed for 1-2 minutes to develop a deep brown crust. Flip and cook for another 1 minute until just browned but still slightly pink in the center.
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8
Give the sauce mixture a quick whisk to redistribute the arrowroot, then pour it into the pan with the beef.
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9
Stir constantly for about 1 minute. The sauce will begin to bubble and thicken into a glossy, dark glaze that clings to the meat.
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10
Return the cooked broccoli to the pan. Toss everything together for 30 seconds to ensure the florets are warmed through and fully coated in the sauce.
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11
Remove from heat immediately to prevent the beef from overcooking or the sauce from becoming too thick.
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12
Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired. Serve immediately while piping hot.
💡 Chef's Tips
For the easiest slicing, place your flank steak in the freezer for 20 minutes before cutting; the firmness allows for paper-thin strips. Always slice against the grain (perpendicular to the muscle fibers) to ensure the grass-fed beef is melt-in-your-mouth tender. Do not crowd the pan when searing the beef; if your wok is small, cook the meat in two batches to ensure it sears rather than steams. If the sauce becomes too thick, simply whisk in an extra tablespoon of bone broth or water to reach your desired consistency. Grass-fed beef cooks faster than grain-fed beef, so keep a close eye on it to avoid a chewy texture.
🍽️ Serving Suggestions
Serve over cauliflower rice or roasted spaghetti squash to keep the meal 100% Paleo. Pair with a side of quick-pickled cucumbers and carrots for a refreshing acid hit. Enjoy with a cup of warm ginger or oolong tea to complement the Asian flavor profile. For an extra nutrient boost, serve alongside a simple sautéed bok choy with garlic. If you aren't strictly Paleo, this also pairs beautifully with steamed jasmine rice or quinoa.