I'll generally have a weakness for something that takes more time and exertion (like moderate stewed soups or stews, or an extravagant sweet), however most days we're eating suppers that are genuinely straight-forward and basic. 

That never at any point!) (implies we penance flavor, and this solid meat and broccoli is one of those explosive formulas that hits all my most loved criteria– quick, sound, simple, and scrumptious. 

Daintily cut hamburger gets dug shortly of arrowroot (or cornstarch, in case you're not paleo/don't have it), and a super-brisk singe in the dish. Matched with delicate, tasty broccolini (or broccoli), and a three-fixing sauce, the flavor mix is enchantment. I cherish when I can persuade however much flavor as could be expected out of a short fixing rundown. 

The hamburger remains delicate, the broccolini is cooked simply enough, and the appetizing sauce integrates everything. Serve this with a side of new pineapple, and some rice or cauliflower rice, and supper is finished!

  • 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
  • 2 Tbsp arrowroot or cornstarch*
  • 1lb. broccolini (or broccoli), cut into 2” sections
  • 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
  • 3 cloves garlic, minced
  • 1 1/2 tsp fresh ginger, minced
  • 1/2 tsp black pepper, plus more to taste
  • 1/4–1/2 cup water, as desired
  • olive oil or coconut oil, for cooking

  1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
  2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
  3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
  4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
  5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
  6. Serve warm!

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