Beef and Broccoli Stir-Fry (Paleo, Grain-Free)

Beef and Broccoli Stir-Fry (paleo, grain free)

Just eat a few more bites.” Have you ever said this to your child after they expressed that they were full? I have. Recently, I got to thinking – if we want to teach our kids how to listen to their body and only eat when they’re hungry, why would we tell them to eat more? I understand we don’t want to waste food, but instead of making them eat more when they’re full, why not save the food for leftovers the next day? I think this is an important lesson to teach our kids, especially in a day where so many eat mindlessly or eat even when they’re already full. What steps are you taking to help your children develop good eating habits?

Beef and Broccoli Stir-Fry (paleo, grain free)

I think many people are intimidated by stir-fry and they shouldn’t be. Yes, the list of ingredients is usually pretty long, but after the sauce has been whisked and the vegetables and meat chopped, a stir-fry can come together in a matter a minutes. One of my all-time favorites is Beef and Broccoli. When I was a kid, it was a real treat to eat at Cathy’s Wok & Grill, owned by Catherine Liu, a dear family friend. She’s the author of Chinese Cooking the American Way – a fabulous book! My favorite dish of hers was beef and broccoli, and this is my version of this classic recipe. If it’s going to be a busy day, I’ll prep the ingredients in the morning so when I come home I can have dinner on the table in about 15 minutes.


Beef and Broccoli Stir-Fry

Serving Size: Serves 4-6

Inspired by Chinese Cooking the American Way (This book is out of print, but there are dozens of sellers on Amazon selling her book for as low as $1.67. What a deal!) FYI - She calls for msg in many recipes (the book was written in the early 90's), so I substitute the msg with sea salt, fermented tamari, or coconut aminos.


    For the Steak Marinade:
  • 1 1/2 pounds sirloin, sliced thin against-the-grain
  • 1 tablespoon fermented tamari sauce or coconut aminos
  • 1 tablespoon dry sherry
  • For the Ginger and Garlic Mixture:
  • 2 cloves garlic, minced

  • 1 tablespoon minced ginger
  • 1 teaspoon coconut oil
  • For the Garlic Sauce:
  • 3 tablespoons dry sherry

  • 3 tablespoons chicken broth (homemade preferred)
  • 3 tablespoons fermented tamari sauce or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced

  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey
  • For the Vegetables:
  • 3 tablespoons coconut oil, divided
  • 1 head broccoli, cut into bite-size pieces
  • 4 carrots, diagonally sliced into thin coins
  • 1 tablespoon sesame seeds (optional)


Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl. Pour 2 tablespoons of water in a small bowl and set near the stove along with a lid for your skillet. (If you don't have a lid, use a few pieces of foil.)

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don't stir (meat should sizzle - if it doesn't the pan isn't hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli and carrots. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated.

Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.

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  1. Karen

    This looks yummy! So yummy that last night after seeing the picture on instagram, I changed up my menu. I already had beef in the crock pot so I steamed some carrots and broccoli, cooked some brown rice for the family and whipped up a teriyaki sauce. Rave reviews! I can’t wait to try your recipe, thanks!

    • Deliciously Organic

      Fish sauce might be nice or some chicken stock. If you do substitute it, it will alter the flavor of the stir-fry. I purchase a cheap bottle of sherry and have it in the cabinet for stir-fry b/c it lends such a nice flavor.

  2. Vanessa

    Funny, my three-year-old is usually too busy to eat dinner and would prefer to skip right to dessert. So I’m always saying, “just a few more bites.” I want to give him good eating habits, but I’m not sure how to combat his sweets obsession or get him to take interest in sitting at the dinner table for more than 2 minutes! LOL :)

    • Jen

      Same issue. I have a 7 yr old that get’s “full” very quickly but then quickly wants dessert. “There’s always room for dessert – she says it fills in the cracks”. So, I want her to eat more healthy food before dessert is even an option.

    • Jan

      I found that listening to a ‘book on tape’ helped us stay at the table longer… And the mere act of sitting at the table longer meant that my son ate more. At first, we listened to, the book and I held the hard copy… But ultimately, once we knew the stories well enough, it was enough just to listen. Our favourite? Giraffes Can’t Dance by Giles Andrae. No question.

  3. Renee P.

    Is the sirloin supposed to be thinly sliced before marinating? Or marinate the whole steak and slice after cooking? I don’t see where it says in the recipe.
    This looks tasty and I want to add it to my menu next week! My kids love broccoli and carrots, so maybe that will help them eat the meat!

  4. abby

    I was recently diagnosed with Celiac disease and since most Chinese food isn’t gluten free, I have been craving it ever since. I finally decided to make my staple favorite myself and came across this recipe. Even my husband (who is not GF) loves it! It’s definitely going to become a favorite recipe in our house!

  5. Jen

    Somewhat of a more general question here, but I’ve recently nailed down some of my worst GI issues as being FODMAPS related, which much to my utter dismay meant that I have had to accept that garlic is not my friend anymore. (I am in a serious state of mourning, especially since my garlic goodbye was coupled with the fact that I had to break up with onions as well) Any suggestions for a spice or spice combo with which I can sub? I know, there is absolutely no replacing my beloved… 😉

    • Deliciously Organic

      For this recipe you can omit the garlic, but I’d make sure and use fresh ginger instead of ground to bring some vibrancy to the dish. I’m sorry to hear of your GI issues. Hopefully you can heal them and add your favorite foods back to your diet one day. It’s possible! :)

    • Deliciously Organic

      The arrowroot will make the sauce thick in a different way than coconut flour can, so I don’t recommend substituting with coconut flour. Tapioca flour makes for a good substitute.


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