One of our favorite Chinese take-out dishes is Beef and Brocolli, but the extra calories and ingredients (and bloating) can make ordering it a little regretful. I prepped all of this food on a Sunday afternoon, put it in the fridge, and pulled it out 2 nights later to easily make this dish for dinner. We used snow peas and carrots instead of the broccoli, but you could certainly use whatever veggies you’d like.
Honestly, the dish tastes great, but the beauty in it is that I had taken some time to prep it over the weekend – because it was all ready to go at a moment’s notice. This was inspired by one of the recipes in the “Make Ahead Paleo” cook books, by Tammy Credicott.
On Sunday, I put all of the sauce ingredients into an air-tight jar, cut the meat and prepped the veggies. Put them in containers and then into the fridge!
1/2 cup coconut Aminos or Soy Sauce
1 TBSP Fish Sauce
2 TBSP Rice Wine Vinegar
1 1/2 Tsp Sesame Oil
2 tsp chopped ginger (I keep it in large chunks and remove later)
2 tsp garlic, smashed and remove later
1/2 cup water
3 TBSP Agave or Honey
2 tsp arrowroot powder
Red pepper flakes, optional
2 lbs Flank Steak or Sirloin, I prefer flank steak as it’s more tender.
3 cups snow peas
Chopped green onions for garnish
1/2 bag of shredded carrots
1. Combine all sauce ingredients in an air tight container and shake – place in fridge until ready to use.
2. Slice steak into thin strips and place into an air tight container, or a zip lock bag.
3. Prep veggies – chop or wash them and place into container for storage.
When you’re ready to make this dish, put 2 tsp of coconut oil or olive oil in a pan and brown the meat.
When almost cooked through, add the veggies and sauce. Bring to a simmer and once the sauce has thickened, reduce heat. Serve as it is, or see over the Fried Cauliflower Rice.