Ginger Beef with Broccoli & Portobellos

Categories: Beef, steak, paleo

Ingredients

• 2 lbs beef/steak
• 1/2 cup coconut aminos
• 2-3 cloves garlic, chopped
• 1-2" ginger root, peeled & sliced into matchsticks
• 1 bunch of scallions
• 2 cups broccoli florets
• 3 portobello mushrooms
• coconut oil

Directions

1. Trim your beef of any unwanted fat and set aside in a dish that will be good for marinading. I used petite sirloins, but use whatever you prefer or have on hand. Pour a half cup of coconut aminos over the steaks. Chop the garlic, peel and slice the ginger root into matchsticks, add to the steak and coconut aminos. This is how my family (my Chinese family) always makes their ginger beef and I’ve grown to love eating those big pieces of ginger with my sliced steak.

2. Now, with the scallions. Cut the whites off of a bunch of scallions, there should be about 8 of them? Shoot for about a two inch section when you cut off the ends. Slice off the roots and toss in with the steak, garlic and ginger. Let this marinade for a couple hours, I let it sit for about 4 hours in the fridge. Turn once if you can.

3. When you’re ready to make dinner, get a large pan heated to medium-high. You’ll also need to prep the steaks and veggies, so time that accordingly. You’ll want to remove as much of the ginger and garlic from the beef before slicing. But don’t worry, it all gets dumped in the pan at the end. Slice the steaks thin but not too thin (hopefully the picture will help you determine this). Prep the broccoli and portobellos by cutting into florets and slices.

4. When the pan is hot, melt a couple tablespoons of coconut oil. The beef needs to go in first, but you may need to work in batches. Crowding the pan will lead to boiling the meat — Jackson, if you’re nasty! It’s best to divide into two or three batches. Bringing this dish together goes quickly. You’ll only need to sear one side of the beef, then move to the next batch. On the last batch, bring the meat and the veggies together in the hot pan and toss. Keep the temp high and turn often. Once the veggies soften slightly, pour the remaining marinade over everything and let it boil out a bit.

5. You’ll have to eyeball this next part. This is ready to serve when the broccoli is tender, but not mushy (same for the portobellos), the sauce has reduced slightly and the beef is not overcooked. That’s the window you’re shooting for. Garnish with thinly sliced scallions.

6. If you’re up for making a batch of cauliflower rice, I don’t have to tell you how awesome this would be spooned on top of it!

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