This delicious beef and broccoli recipe is quick and easy to make, plus paleo-friendly. Start to finish, this recipe can be done in under 30 minutes.
Beef and broccoli has been one of my favorite dishes for many years. This particular version is one that had no soy or processed sugars.
While the original version can still be made paleo, I wanted to mix things up and create a version that was even simpler to make.
To make Paleo Beef and Broccoli you will need:
- coconut aminos
- coconut sugar
- natural apple cider vinegar
- tapioca flour
- red pepper flakes
- sirloin
- avocado oil
- onion
- broccoli florets
- beef broth
- large skillet with lid
- small mixing bowl
- whisk
To begin, combine coconut aminos, coconut sugar, natural apple cider vinegar, tapioca flour, and red pepper flakes together in a small bowl or right in the measuring cup.
Whisk it until the ingredients are combined.
In another bowl, you’ll toss some sirloin pieces with a little tapioca flour.
Heat some avocado oil in a large skillet over medium high heat and cook the meat in batches until it is nice and browned. Do it in batches so that the meat sears instead of steaming in its juices.
As the meat is cooked, transfer it to a bowl and set it aside.
Once all of the meat has been cooked, add in some diced onion and cook just until it is tender.
Toss in broccoli florets and some beef broth.
You can use fresh or frozen broccoli florets. Fresh is great, but in the off season or if I am in a hurry, I’ll use some organic frozen broccoli.
Cover the skillet and cook this over medium heat, just a couple minutes until the broccoli is bright green.
Give your sauce mixture a final whisking and add it to the skillet and add the beef back in.
Cook it until the broccoli is done to your desired level of tenderness and the beef is heated through again. Remember, broccoli cooks very quickly, so this will not take long at all!
Serve this with some Cauliflower Rice or traditional rice if you prefer.
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Low Carb Beef & Broccoli
Ingredients
- 2/3 c coconut aminos
- 1/3 c coconut sugar
- 1 Tb natural apple cider vinegar, like Bragg’s
- 1 Tb + 2 teaspoon tapioca flour, divided
- 1/2 teaspoon red pepper flakes
- 1 lb sirloin, cut into pieces (strips or cubes)
- 1 Tb avocado oil
- 1 medium onion, diced
- 4 c broccoli florets, fresh or frozen
- 1/2 c beef broth
Instructions
- To begin, combine the coconut aminos, coconut sugar, natural apple cider vinegar, red pepper flakes, and 2 teaspoons of tapioca flour together in a small bowl or right in the measuring cup. Whisk it until the ingredients are combined.
- In another bowl, you’ll toss some sirloin pieces with the remaining tablespoon of tapioca flour.
- Heat the avocado oil in a large skillet over medium high heat and cook the meat until it is nice and browned. Do it in batches so that the meat sears instead of steaming in its juices. Add additional oil if needed.
- As the meat is cooked, transfer it to a bowl and set it aside.
- Cook the diced onion in the skillet, just until it is tender.
- Add in the broccoli florets and beef broth. Cover the skillet and cook this over medium heat, just a couple minutes until the broccoli is bright green.
- Give your sauce mixture a final whisking and add it to the skillet and add the beef back in.
- Cook it until the broccoli is done to your desired level of tenderness and the beef is heated through again. Remember, broccoli cooks very quickly, so this will not take long at all!
- Serve this with some Cauliflower Rice or traditional rice if you prefer.
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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