Whole 30 Beef & Broccoli// adapted from Eat Well, Feel Good.
2 heads broccoli, cut into florets
2 tbs. olive oil salt & pepper, to taste
2 lbs. sirloin strip, cut into thin slices
2 tbs. coconut flour
1 tbs. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper
3 tbs. coconut or olive oil
2 minced garlic cloves
2 shallots or one small onion, minced
1 cup low sodium beef broth
1/4 cup gluten-free tamari (use coconut aminos for true paleo/whole30)
1 tsp. arrowroot powder mixed with 2 tbs. cold water
Preheat oven to 375°. Place broccoli florets on a rimmed baking sheet, drizzle with olive oil. Toss to coat and season with salt and pepper. Cook for 15-20 minutes or until starting to brown. Meanwhile, place meat in a large ziploc bag. Add coconut flour through cayenne pepper, then seal bag. Shake to thoroughly coat meat. Heat oil in a large skillet over medium high heat. Add one batch of meat, cooking on each side for a minute until brown. Remove to a separate plate and continue until all meat is done. Add garlic and shallot to skillet and cook for a few minutes. Pour broth in skillet and scrape the browned bits off the bottom of the skillet. Add tamari or coconut aminos and simmer for one minute. Add arrowroot mixture and stir to thicken mixture. Add meat and broccoli to skillet and mix to combine. Taste for seasoning.
