Takeout Style Beef and Broccoli
Want the delicious taste of takeout without the cost or JUNK ingredients? Keep reading my friends. Something I have been working on more lately is creating recipes and meals that people will actually make and use. If you're anything like me, you might spend hours scrolling instagram and pinning recipes with grand plans to cook it all when in reality you're making the same darn things over and over again.
The things I'm making over and over again are any combo of avocado, egg and sweet potato, cauliflower rice breakfast stir fry and all kinds of baked, salmon, roasted or pulled chicken. I tend to neglect both pork and beef even though I really love those meats and think they make for a wonderful, satisfying dinner.
This recipe was born out of a strong craving for Chinese food when I was trying to be strict on my autoimmune protocol. The bummed about Chinese takeout when you are avoiding foods that cause inflammation are the hidden ingredients like cornstarch as thickener or inflammatory oils for cooking. These ingredients aren't inherently bad by any means, but are not the best when combined with an autoimmune disease.
This beef and broccoli recipe will give you the taste of Chinese takeout but made with ingredients you control. For a thickening agent, I used arrowroot starch. For a soy substitute I used coconut aminos and for oil, I use avocado oil. Avocado oil is my all time favorite for cooking due to its high smoke point and mild flavor.
The recipe makes two fairly hearty servings which makes it a perfect date night dinner or a meal prep to make ahead. If you plan to make ahead and reheat, it might be smart to undercook both the broccoli and beef so that they are not mushy when reheated. To make a more filling meal you could pair this with some rice noodles, cauliflower rice or miracle rice.
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