It's unofficially recipe week here at CupcakesOMG!, have you noticed? Look, I'd apologize, but I don't generally consider showering your eyeballs with gorgeous pictures of food and delicious-but-still-entirely-good-for-you-recipes worthy of an "I'm sorry." I'm sorry I'm NOT sorry.
It's kinda crazy to think that something as pure as a dish named after two healthy ingredients could be full of flour, sugar, and a slew of unpronounceable ingredients. Because, just in case you weren't aware, that's how most Chinese food gets made. Don't get me wrong--I love me some good Chinese takeout, but even when you order something like "chicken with cashews", you're consuming the equivalent amount of sugar as one might find in a cupcake. And cupcakes are delicious, so just eat one of those, by God!
You could also serve it over cauliflower rice to get the full effect, but I felt like I was already going above and beyond with the sesame seeds.
Makes 6-8 servings
Adapted from "Make it Paleo"
- 2 Tbsp. Toasted sesame oil
- 5 cloves garlic, minced
- 2 Tbsp. ginger, minced
- 1-2 lbs. beef, cut into 1" cubes (I bought what was on sale)
- 4-6 cups broccoli florets
- 1/2 cup green onion, thinly sliced
- 1/4 cup coconut aminos
- salt and pepper to taste
- 1 tsp. red pepper flakes (optional)
- 1 Tbsp. white sesame seeds, for garnish
- Heat sesame oil in a wok or skill over high heat.
- Add garlic and ginger to wok, and saute for 2 minutes until oil is infused.
- Add steak, stirring until browned on all sides.
- Once steak is seared, add broccoli. Continue to saute over high heat.
- Add green onion, and an extra tablespoon of oil if needed.
- Add coconut aminos and season with salt, pepper, and red pepper flakes.
- Continue to saute another 2-3 minutes, until all the flavors are combined.
- Garnish with a sprinkle of sesame seeds to serve.