This recipe puts a healthy twist on a take-out favorite, beef and broccoli. Not only does it use nutrient-dense bone broth, but it’s also quick and easy and – BONUS – it’s Whole30 approved!
This recipe was created by our friend, Tory over at Nourishing The Glow.
Total time: 20 minutes
- 5 Medjool dates, soaked in warm water for 10 minutes and pitted
- 3/4 cup coconut aminos
- 1/4 cup arrowroot starch
- 3 tablespoon apple cider vinegar
- 1-inch fresh ginger, minced
- 3 cloves garlic, minced
- 1.5 lbs flank steak, sliced thin against the grain
- 1/2 tsp Black Pepper
- 1/2 tsp garlic powder
- 1 1/2 tablespoon sesame oil
- 1 1/2 tablespoon olive oil
- 2 cups broccoli florets
- 1/4 cup Bonafide Provisions beef bone broth
- 2 tablespoons Red Boat Fish Sauce
- Salt, to taste (if needed)
- Cauliflower rice, (optional for serving)
- Green onions, (optional for garnish)
- Red pepper flakes, (optional for garnish)
- Place the steak in a large bowl, season with pepper and garlic, toss until coated. Set aside.
- Roughly chop the soaked dates, then add them, along with 2 tablespoons water to a high-speed blender or a food processor and pulse until smooth (add more water if needed). Now add in the coconut amigos, arrowroot starch, apple cider vinegar, ginger, and garlic. Pulse until smooth and combined (about 30 seconds).
- Pour half of the mixture over the steak, tossing with your hands until well coated in the sauce. Set aside remaining sauce mixture.
- Now, heat sesame oil over medium-high heat in a skillet or wok. Add the broccoli and cook for 4 minutes, or until the broccoli is just beginning to soften. Stir frequently. Transfer the broccoli to a plate. Set aside.
- In the same skillet, heat the olive oil over medium-high heat. Using tongs, add the steak in an even, single layer. Cook until browned on both sides, about 2-3 minutes per side. Remove from skillet and transfer to a clean plate.
- Pour the remaining sauce mixture into the skillet, along with the bone broth, and fish sauce. Cook over high heat, stirring frequently, until the sauce begins to thicken. Now transfer the beef and broccoli back into the skillet and toss until well coated.
- Serve over cauliflower rice and top with green onions, sesame seeds, and red pepper flakes.