This healthy beef & broccoli dish is perfect for meal prep for the week! It’s paleo, whole30, and AIP compliant.
- 1 lb flank steak
- 1 tsp sea salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 1/2 cup coconut aminos
- 2 tbsp lime juice
- 2 tsp coconut sugar (omit for whole30)
- 1 tbsp arrowroot starch
- 3–4 tbsp avocado oil
- 2.5 cups cauliflower, riced
- 3 cups broccoli florets
- 2 cloves garlic, minced
- 1 thumb ginger, grated
- 1/4 cup chicken broth
- 2 tbsp green onion, chopped
- 1 tsp sesame seeds (omit for AIP)
- Season the flank steak well with half of the salt, and the pepper on both sides. Thinly slice against the grain.
- Combine the coconut aminos, lime juice, coconut sugar, and arrowroot in a bowl and whisk well. Set half of the mixture aside, and use the other half to marinate the beef. Set aside.
- Using a large pan or wok, heat the avocado oil on medium heat. Cook the cauliflower rice for 5-7 minutes and lightly salt. Remove from the pan when cooked to liking.
- Add more avocado oil if needed and cook the broccoli and lightly salt. Cook for 6-7 minutes and set aside.
- Add more oil if needed and add the steak slices with the marinade juices to the pan in two batches to avoid overcrowding. Cook for 2-3 minutes on each side or until browned. Set aside.
- Add the garlic and ginger to the pan and cook for 2 minutes or until slightly fragrant.
- Pour in the remainder of the coconut aminos mixture along with the chicken broth for cook for 2 minutes to allow the sauce to thicken and reduce.
- Add the steak slices and broccoli back to the pan and cook for another minute or two to reheat. Top with green onion and sesame seeds at the end.
- Assemble 3-4 meal prep containers with cauliflower rice on one side and beef and broccoli on the other.
All nutrition facts are estimates.
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- Category: Meal Prep
- Method: Stove Top
- Cuisine: Asian
- Serving Size: 1 serving
- Calories: 554
- Fat: 22g
- Carbohydrates: 58g
- Fiber: 5.7g
- Protein: 32.5g