Whole 30 Beef and Broccoli Crunch Bowl
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, thinly sliced against the grain
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp arrowroot powder
- ½ tsp ground ginger
- ¼ tsp black pepper
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot powder
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ cup water
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the stir-fry
- 4 cups broccoli florets (about 1 medium head)
- 2 tbsp coconut oil, divided
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp salt
For the crunch topping
- ¼ cup raw almonds, roughly chopped
- 2 tbsp sesame seeds
Instructions
- 1
In a large bowl, combine the flank steak with 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tsp sesame oil, 1 tsp arrowroot powder, ½ tsp ground ginger, and ¼ tsp black pepper. Toss until every slice is evenly coated, then let the beef marinate at room temperature for 15 minutes.
- 2
While the beef marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until they resemble coarse grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.
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