Chinese food is my gateway drug. As you may know, I spent 25+ years as a strict vegetarian. Health issues and food intolerances led me to start eating a little meat as I’m unable to eat grains and dairy. Chinese food brings me a perfect solution. Lots of veggies with a smaller amount of meat are not only possible, but also super tasty. So it was that I made a list of foods to try this month and about a third are Chinese dishes. Yum. Broccoli beef is now a family favorite.
Paleo Broccoli Beef
Adapted from Beef and Broccoli Stir Fry
1 pound boneless chuck roast, sliced into thin strips (VEGAN substitute: 4 portabella mushrooms, sliced into thin strips)
2 tablespoons coconut oil
4 cups fresh broccoli florets (about 1 head)
½ cup bone broth
1 onion, thinly sliced
1/3 cup coconut aminos
1 inch ginger, minced
1 tablespoon cooking sherry
salt to taste
Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.
In the same skillet, cook the onions, broccoli until soft, about 5 to 6 minutes.
Return the beef to the skillet.
In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt and pepper to taste.
Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove from the heat.
Wow. This is seriously incredible. It’s so simple and so delicious. I’m planning to add a schoch more crunch next time around (probably water chestnuts), but the flavor is absolutely amazing.
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