“Let food be thy medicine and medicine be thy food.”
This is an absolutely true statement as eating healthy is paramount, especially when you are striving to maintain good health or facing degenerative diseases or other health challenges and there is a need to become more concerned about your selection of foods.
On a path to a healthy lifestyle, it is also important to maintain weight within the normal range, maintain strength in the body, and consume foods that will provide a healthy flow of vitamins and essential nutrients.
Here is a healthy and delicious gluten-free menu that is also easy to prepare. An important reminder in the preparation of foods is to ensure that ingredients are selected that are of the highest quality and that especially vegetables are fresh and properly washed under running cold water. If your kitchen faucet is equipped with a sprayer, it is also best to use it to remove any excess dirt or bacteria, especially vegetables such as broccoli, lettuce, kale etc. I do hope that you will enjoy this meal and it will also significantly contribute in your quest to maintain a healthy lifestyle.
Who else loves Beef and Broccoli?? This is a recipe re-do based on a recipe I posted back in 2019. I updated the recipe and the photo, and it came out wonderful! I absolutely love all Asian food…we make it a lot in my house. Of course we all like traditional recipes, but why not make it a little lighter, right?! Then you can still stay on track with your health and fitness goals, you don’t have to deal with the bloat, and have no guilt! I love those types of recipes!
Anyway, on to the recipe! I hope you all like it! I know we did!
- 2 lbs Steak (You can use anything, like flank steak or Chuck Roast, I used “entrecôte”)
- 2 Tbsp Tapioca Starch OR Arrowroot Starch
- 1/4 tsp Salt and Black Pepper
- 2 heads of Broccoli, cut into florets
- 2 Red Chili Peppers, cut into chunks
- 1 Green Onion, diced
For the Sauce
- 1/2 cup Coconut Aminos (or Gluten Free Soy Sauce if that’s what you prefer)
- 1 tsp Rice Vinegar
- 1 tsp Sesame Oil
- 1/2″ Ginger, peeled and minced
- 1 Garlic clove, minced
- 1 tsp Sriracha
- 1 Tbsp Raw Honey
- Dash of Red Pepper Flakes
Heat your Wok or large shallow pan on medium heat, with 1 Tbsp cooking oil (such as Coconut Oil or Olive Oil)
Add your 2 sliced chili peppers to the oil…this helps give your oil a bit of a kick. If you don’t like spicy, you can leave it out.
Slice your steak thin, and place in a bowl with the salt, pepper and Tapioca starch. Toss it around until the steak is evenly coated.
Once the pan is hot, add the slices of steak side-by-side. You do not want to overcrowd the pan because you want the steak to be seared and a tad crispy (hence the tapioca starch). Cook for about 1 minute on each side, and place on a paper towel lined plate.
I had to cook 2 batches in the pan…so you may need to do the same. Remove the chili pepper chunks as well.
Once your steak is cooked, add your broccoli florets to the same pan, and cook until slightly tender, about 8 minutes. Everyone has their own preference, but I like a crunch to my veggies.
Once the broccoli is cooked to your preference, remove from the pan. Pour out any water accumulated at the bottom of the pan from the broccoli, and wipe clean with a paper towel.
In the same (hot) pan, add your sauce ingredients. Cook for about 2-3 minutes until it bubbles and starts to thicken just a little bit. Then add back in the broccoli and steak, toss to coat, and cook for about 5 more minutes. Add in your green onion last.