Paleo Beef and Broccoli Stir-Fry
This is the kind of weeknight dinner that proves you don't have to sacrifice bold, restaurant-worthy flavor to eat clean. Thin-sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply savory, slightly caramelized crust that makes this dish so satisfying. The sauce ā built on coconut aminos, bone broth, apple cider vinegar, garlic, and a touch of turmeric ā comes together in minutes and thickens into a glossy, clinging glaze thanks to arrowroot starch instead of cornstarch. Broccoli is cooked separately over high heat so it stays bright green and tender-crisp with a few charred edges, which adds real texture rather than turning into mush. One of the trickiest parts of making a classic stir-fry grain-free is nailing that silky sauce without soy or thickeners that don't fit the template ā this recipe solves both problems cleanly. Everything comes together in a single skillet, and the whole process moves fast, so having your ingredients prepped before you turn on the heat is the key to pulling it off. Finish with sliced scallions and you've got a complete, vibrant meal that genuinely doesn't feel like it's missing a thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the beef
- 1 Ā½ lb flank steak, sliced thin against the grain
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tbsp arrowroot starch
For the sauce
- ā cup coconut aminos
- 2 tbsp bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp arrowroot starch
- Ā½ tsp turmeric
For the stir-fry
- 4 cups broccoli florets (about 1 medium head)
- 3 tbsp coconut oil, divided
- 3 scallions, thinly sliced
- Ā½ tsp salt, plus more to taste
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tbsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, whisk together the sauce ingredients in a small bowl: 1/3 cup coconut aminos, bone broth, apple cider vinegar, 1 tbsp grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric until smooth and no lumps remain. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!