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Garlic and Ginger Beef with Broccoli (Gluten Free, Soy Free)

  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 4


This paleo friendly recipe aims to recreate the flavors of basic Chinese takeout beef with broccoli.


  • 5 tablespoons coconut aminos (divided)
  • 1 1/2 tablespoons sesame oil (divided)
  • 3 drops fish sauce (optional)
  • 1 teaspoon dried ginger
  • 1 teaspoon granulated garlic powder (divided)
  • 1/4 cup beef broth
  • 1 teaspoon arrowroot powder
  • 23 tablespoons coconut oil
  • 1 pound grass fed beef sirloin, skirt, or flank steak, cut across the grain into 1/4 inch slices
  • 1 head fresh broccoli, cut into florets
  • sesame seeds (optional)


  1. Prepare the marinade by mixing 2 tablespoons coconut aminos, 1 tablespoon sesame oil, fish sauce (if using), ginger, and 1/2 teaspoon garlic in bowl.
  2. Add beef and let marinate at room temperature for 30 minutes.
  3. Meanwhile, prepare the sauce by combining broth, 3 tablespoons coconut aminos, 1/2 teaspoon sesame oil, 1/2 teaspoon garlic, and arrowroot powder. Set aside.
  4. Heat 2 tablespoons coconut oil in large skillet over medium-high heat.
  5. Cook sirloin in a single layer for 1-2 minutes. Turn and cook other side for 1-2 minutes or until browned.
  6. Remove meat and set aside. If pan is dry, add another tablespoon of coconut oil.
  7. Add broccoli and cook for about 1 minute, stirring constantly.
  8. Add 2 tablespoons of water and cover pan for 2-3 minutes. Uncover and cook, stirring constantly, until broccoli reaches desired level of doneness.
  9. Return beef to the pan, add sauce, combine well.
  10. Sprinkle with sesame seeds and serve.
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: main dish
  • Cuisine: Chinese