Beef and Broccoli Stir-Fry is an all-time favorite in our house, and this version amps up the nutrients for you!
Most stir-fry are cooked with processed PUFA oils such as canola, soy or vegetable oils. These oils are very inflammatory and should be avoided. A good alternative can be coconut oil, if cooking at a medium heat, or duck fat or palm shortening when cooking at medium-high heat.
Another ingredient that can be problematic is soy sauce. Soy sauce contains gluten, so it often needs to be avoided for those with thyroid disease or autoimmunity. Instead, I recommend using Nama Shoyu for a great substitution. It is a truly fermented and raw tame that contains probiotics that are healthy for the cut. Oshawa makes tamari the old-fashioned way and is what I use in my cooking at home.
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 such a 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.