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  • Writer's pictureAshley Cummins, RN, INHC

Broccoli Beef

Who doesn’t love a great takeout order of broccoli beef?! Want a healthier version you can make at home? I’ve got you covered! This recipe is adaptable for paleo, whole 30, Keto, gluten free, dairy free PLUS…its delicious!

I make this recipe using moose meat because it’s readily available to me but you can make it with any red meat of your choosing. Chuck, round, and flank cuts of beef are the most popular used in this recipe. Be sure NOT to skip the tenderization step of this recipe! You will love how tender even the toughest cuts of meat can be!

I hope you enjoy this recipe as much as my family does!

Beef Broccoli

Serving: 4


1 # beef (I used moose meat )

2 heads broccoli, florets removed

1 to 2 tsp minced garlic

1 to 2 tsp grated ginger

2 T coconut aminos

1/2 tsp sea salt

1 T toasted sesame oil

1/4 tsp black pepper

1 tsp arrowroot powder


1.5 tsp baking soda

3/4 cup water


2 T coconut aminos

1 tsp red boat fish sauce*

2 tsp toasted sesame oil

1 tsp maple syrup*


Slice beef into 1/4 inch thin strips. Soak beef in tenderizer mixture for 15 minutes. Rinse.

Place marinade ingredients in bowl and whisk to combine. Add beef and stir making sure to coat all the beef.

Cook Broccoli. I prefer to steam the broccoli florets for 4-5 minutes. Make sure not to overcook them. You want them to still have crunch left in them.

Heat wok over medium heat with avocado oil. Add garlic and ginger. Cook for about 10 seconds.

Turn up heat and add marinated beef. Cook until meat is done.

Add sauce and cook for 1 minute. Add broccoli. Heat through and serve.


-For a more savory dish, add more fish sauce.

-If you are following paleo, Keto, or a low sugar diet, remove the maple syrup.

-This dish may be served over cauli-rice, rice, or grain of your choice.


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