Beef and Broccoli Stir-fry

This meal was a treat for most of my family. Why? You ask, well we don't generally eat beef in our house. My husband's body just doesn't process it very well so he doesn't eat it. I am not a fan of making several different meals so we have just gotten use to not having beef. I however love beef so once or twice a year when I find it on sale I will make something with beef which is a treat for myself and my kiddos. This beef and broccoli was a hit with my family and much to my dismay there wasn't a morsel leftover for my lunch the next day because my kids all had seconds. I know I shouldn't complain that it was all gone because that means my kids ate a really healthy meal full of vegetables but man was I looking forward to having some for lunch the next day. For the kids, I served this over Yakisoba noodles, for myself since I was on reset, I served it over cauliflower "rice" but you could also serve over brown rice if you are in the primary phase. Give it a try, it was really good.

Beef and Broccoli Stir-fry (serves 5)
20 ounces beef (I used a London Broil cut)
1 tsp minced garlic
1 tsp minced ginger
1 tbsp rice wine vinegar
2 tsp Bragg's aminos
7 cups broccoli florets
1/2 cup stir-fry sauce

Stir-Fry Sauce
I found this recipe in Rocco Despirito's book Now Eat This and modified it to make it PINK appropriate.
1 tbsp. Seasame oil
2 tbsp minced ginger
2 tbsp minced garlic
1/2 cup chopped green onions, white and green parts
1 tbsp arrowroot powder
2-3 tbsp Bragg's aminos
3/4 cup low sodium chicken broth
3 tbsp rice wine vinegar
3 ounces of tomato paste
8 drops stevia or sweetener or your choice
Salt and pepper to taste

Method

Slice the beef into thin strips

Add the garlic, ginger, vinegar and Bragg's to the slice beef and stir to coat the beef. You will want to marinate your beef for at least a few hours in the garlic, ginger, vinegar and Bragg's mixture.

After the beef has marinated for a few hours you will want to make your stir-fry sauce.

Add your chopped garlic, ginger and green onions to a pan that has been misted with olive oil. Saute until you can smell the garlic and ginger and the onions have softened.

While the the garlic and ginger are cooking add the remaining ingredients for the stir-fry sauce to a bowl and whisk to incorporate any lumps from the arrowroot powder and incorporate the tomato paste.

Add in the liquid mixture you just created to the saute pan with the garlic, ginger and green onions. Cook until the entire mixture has thickened. Take the sauce off the heat and set aside. This will make about 2 cups of sauce, you will not use it all in this recipe so use what you need and save the rest for another meal. It will last in the refrigerator for about a week or you can freeze it to use later.

When the sauce is done, you will saute your marinated beef in a mist of olive oil. If there is a lot of marinade or juice in the beef, be sure to pour it off.

When the beef is browned, add in your broccoli and let cook until the broccoli has softened to your likeness.

When the broccoli is soft, add in about 1/2 cup of the stir fry sauce and stir to combine.

If you like your stir-fry a little more saucy, add in a little more. The 1/2 cup will not make a super saucy stir-fry but the sauce is pretty strong so start with a little and add more if you want.

Serve over brown rice or cauliflower rice and Enjoy!