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Beef and Broccoli with Cashews (Whole30 Paleo Recipe)

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I love all kinds of food, and ethnic cuisine is a constant favorite. Beef and broccoli used to be my typical Chinese takeout order, though it was often loaded with MSG and excess sodium. This Whole30-compliant version swaps soy sauce for coconut aminos and builds flavor with fresh ginger, garlic, and a touch of fish sauce. It tastes indulgent but is much cleaner and grain-free. I served it over cauliflower rice, but it also works well with carrot noodles or a bed of zucchini ribbons.

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For the beef I used thawed sirloin steaks from my freezer, but flank steak or any thin-sliced steak will work—just be sure to slice against the grain for tenderness. If you prefer grass-fed, pasture-raised meat, consider ordering from a trusted meat delivery service. Trim and slice the steak thinly to absorb the marinade quickly.

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Beef & Broccoli with Cashews {Whole30, paleo}

By:
Mary Smith
Prep:
10 mins
Cook:
10 mins
Total:
20 mins
Yield:
3 people
A cleaner, grain-free take on classic beef and broccoli that still delivers bold flavor and satisfying texture.

Ingredients

  • 1.5 lbs steak of choice (I used two 12 oz sirloin steaks), sliced against the grain
  • 2 heads broccoli, chopped (or one package pre-cut)
  • 2 tbsp olive or sesame oil, divided
  • 1/4 cup cashews

Beef Marinade

  • 1 tsp arrowroot powder
  • 2 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp sesame oil

Sauce

  • 1/2 cup coconut aminos
  • 2 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 1/2 tsp fish sauce
  • 1 tsp rice vinegar
  • 1 tsp red pepper flakes (adjust to taste)

Instructions

  • Slice the steak very thin against the grain and place in a large bowl. Whisk together the beef marinade ingredients, pour over the sliced steak, and refrigerate covered for about 15 minutes so the flavors absorb.
  • Whisk the sauce ingredients and set aside. Heat 1 tablespoon of sesame or olive oil in a large nonstick skillet or wok over medium-high heat until very hot. Add the steak and any excess marinade, then sear for 2–3 minutes per side until browned and slightly crispy. Work in batches if needed to avoid crowding.
  • Remove the cooked beef from the pan. Add the remaining tablespoon of oil, then stir in the broccoli and cashews, scraping up any browned bits. Sauté with a pinch of salt for 3–4 minutes until the broccoli turns bright green and begins to soften.
  • Return the beef to the pan, pour in the sauce, and stir for 1–2 minutes until the sauce thickens slightly and everything is heated through. Serve over cauliflower rice or carrot noodles. Enjoy!

Nutrition

Calories: 662 kcal |
Carbohydrates: 43 g |
Protein: 64 g |
Fat: 27 g

All nutrition facts are estimates and automatically calculated. They may vary depending on brands and ingredient amounts. For the most accurate results, weigh ingredients and divide by servings.



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