Chinese Broccoli Beef is one of those old favorites that I miss the most about treating myself. The use of soy and MSG in Chinese cooking makes it incredibly unhealthy which eliminates it from my diet totally. That is of course until I heard about coconut aminos and read up on them and out came this fantastic recipe.
This dish is hmmm, how to say this with enough gusto to make it legit……..SOOO crazy delicious you’ll wish you’d never tasted it because you’ll want to eat it for every meal of every day.
This recipe deserves to be on your fall bucket list. Unless, you loathe Chinese food, and then you’re exempt. And my sincerest apologies for this giant bowl of taste bud heaven staring you in the face. Serves 6.
Let’s make some Chinese Broccoli Beef
2 lbs. grass-fed stir fry beef (I cut flank steak into bite size pieces)
1/2 cup extra-virgin olive oil
1 cup coconut aminos
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1 tsp. sea salt
1 large red onion, diced
1 Tbsp. wet garlic
4 cups broccoli florets (2 heads)
- In a large bowl add olive oil, coconut aminos, cayenne pepper, ginger, sea salt, beef, garlic and red onion. Mix until beef is well coated. Cover and let sit for 30 minutes.
- In a large skillet or wok with a lid) bring the beef mixture to a simmer on low-medium heat. Cook for about 5 minutes until beef is just cooked, a little pink in the center is good. Don’t overcook or cook too hot, or your meat will be dry and tough. With a slatted spoon, remove beef and onions and set aside in a bowl, leaving juice in the pan.
- Add broccoli to skillet and stir so that broccoli is well coated with the juices. Cover and cook, stirring occasionally until broccoli reaches desired tenderness, about 10 minutes.
- Add beef and onions back to pan, mix, and heat for 1 minute and serve.
Like the Chinese Broccoli Beef Dish?
Here’s a few more main course recipes from Kerri Chronicles. Enjoy!