Beef & Broccoli
Between the gluten in soy sauce and my move to more paleo driven foods, I haven’t eaten Chinese food in a few years. I know, practically sacrilegious for a New Yorker. But to be honest, I’ve never loved it and when I feel like “cheating” I’d much rather order a beautiful GF pizza with all the toppings. That said, the sticky, spicy, garlicky sauce of the Beef & Broccoli of ol’ have been calling to me in recent days. As my husband and I embark on another Whole30, I decided to see if I could give this one a go. It was a win—we ate it over cauliflower “fried” rice for a veggie filled meal. You’ll notice I used frozen broccoli in this one—as if you needed even more incentive to use a slow cooker—no need to defrost. Just dump it in!
What You’ll Need:
1.5 lb. boneless, beef chuck roast or stew meat, sliced into thin strips
½ cup coconut aminos
10-15 dates soaked in hot water at least 1 hour
1 tbsp. sesame oil
3 garlic cloves, minced
¼ cup coconut flour
1 tbsp. fish sauce
1 tsp ginger, minced
Frozen broccoli florets (as many as desired, I used 1 full bag of frozen florets from Trader Joes)
1 onion, diced
1 cup shredded carrots
What I did:
Pit your dates and soak in boiling water for one hour.
Slice your beef into thin strips.
Combine all liquid ingredients, ginger and garlic a bowl and whisk together.
Place the beef into the slow cooker insert and add coconut flour. Mix gently until beef is coated in coconut flour.
Pour liquid over beef and cook on high for four hours. In the last half hour, add the frozen broccoli.
Enjoy!
