Ever crave takeout but wish you had a healthier, paleo-friendly version at home? That’s where this beef and broccoli stir fry comes in. It’s a flavorful dish that’s free of grains, dairy, and processed sugars, while still hitting that savory-sweet balance you love in a classic stir fry.
By focusing on whole-food ingredients, you’ll enjoy a meal that aligns with many Paleo diet recipes. Toss it together in under 30 minutes, and don’t be surprised if it quickly becomes your go-to dinner when you need something quick and satisfying.
Ingredients
- 1 pound flank steak (or sirloin), thinly sliced
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons coconut oil (or avocado oil)
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 3 tablespoons coconut aminos (paleo alternative to soy sauce)
- 1 teaspoon arrowroot powder (optional, helps thicken the sauce)
- 1 tablespoon sesame oil (optional for flavor)
- Pinch of sea salt and black pepper
Directions
- Marinate the beef: In a small bowl, combine the coconut aminos, garlic, ginger, arrowroot powder (if using), and a pinch of salt and pepper. Stir well, then add this mixture to the sliced beef. Let it sit for about 10 minutes to soak in the flavors.
- Heat the oil: Warm the coconut oil in a large skillet or wok over medium-high heat. Add the marinated beef, spreading out the slices so they cook and brown evenly. Stir occasionally for about 3–5 minutes.
- Add the broccoli: Once the beef is mostly cooked through, toss in the broccoli florets. If you’re using fresh broccoli, add a tablespoon or two of water to help it steam. Keep stirring until the broccoli is bright green and tender-crisp.
- Finish the sauce: If it looks like the liquid is too thin, sprinkle in a little more arrowroot powder, stirring well to avoid lumps. Drizzle the sesame oil on top if you want extra depth to the flavor.
- Serve and enjoy: Once the beef is fully cooked and the broccoli is just the way you like it, transfer everything to a plate. Spoon the sauce over the top and dig in while it’s hot.
Nutrition facts
Below is an approximate breakdown for one serving (about two servings total):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 |
| Protein | ~25g |
| Carbohydrates | ~10g |
| Fat | ~20g |
| Fiber | ~3g |
Keep in mind these numbers can vary based on your portion sizes and specific ingredients.
Final thoughts
A hearty beef and broccoli stir fry proves you can enjoy takeout-style flavor without stepping outside the Paleo diet. With just a handful of basic pantry items, you’re in full control of the ingredients and any extra add-ons. Feel free to swap the broccoli for other veggies like bell peppers or zucchini, and play around with extra spices if you like more heat.
Give this recipe a try tonight, and you’ll see how simple, nutrient-dense meals can come together with minimal fuss. It’s all about making wholesome choices that satisfy your cravings without leaving you feeling weighed down.
Frequently asked questions (FAQs)
-
Can I use a different cut of beef?
Absolutely. While flank steak and sirloin are great for stir fry, you can use whatever lean cut you have on hand. Just make sure to slice it thinly against the grain to keep it tender. -
How do I store leftovers?
Let the stir fry cool completely, then place it in an airtight container. Store in the fridge for up to three days. Reheat gently in a skillet over medium heat until warmed through. -
Can I make this dish spicy?
Definitely. Add a pinch of red pepper flakes, a diced chili pepper, or even a drizzle of hot sauce to the marinade if you like a kick. -
What if I don’t have arrowroot powder?
You can skip it, or use tapioca starch instead. The sauce may be a bit thinner, but the flavor will still be delicious. -
Any vegetarian alternatives?
You could swap the steak for mushrooms or tofu (if you’re not strictly Paleo and include soy). Adjust the cooking time accordingly and enjoy a similar savory experience.
Paleo Diet Recipes for Beef And Broccoli Stir Fry
Ingredients
1 pound flank steak (or sirloin), thinly sliced
2 cups broccoli florets (fresh or frozen)
2 tablespoons coconut oil (or avocado oil)
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
3 tablespoons coconut aminos (paleo alternative to soy sauce)
1 teaspoon arrowroot powder (optional, helps thicken the sauce)
1 tablespoon sesame oil (optional for flavor)
Pinch sea salt and black pepper
Directions
- Marinate the beef: In a small bowl, combine the coconut aminos, garlic, ginger, arrowroot powder (if using), and a pinch of salt and pepper. Stir well, then add this mixture to the sliced beef. Let it sit for about 10 minutes to soak in the flavors.
- Heat the oil: Warm the coconut oil in a large skillet or wok over medium-high heat. Add the marinated beef, spreading out the slices so they cook and brown evenly. Stir occasionally for about 3–5 minutes.
- Add the broccoli: Once the beef is mostly cooked through, toss in the broccoli florets. If you’re using fresh broccoli, add a tablespoon or two of water to help it steam. Keep stirring until the broccoli is bright green and tender-crisp.
- Finish the sauce: If it looks like the liquid is too thin, sprinkle in a little more arrowroot powder, stirring well to avoid lumps. Drizzle the sesame oil on top if you want extra depth to the flavor.
- Serve and enjoy: Once the beef is fully cooked and the broccoli is just the way you like it, transfer everything to a plate. Spoon the sauce over the top and dig in while it’s hot.
