I find it ironic that being Chinese and growing up around fantastic homemade Chinese food, it’s usually one of the last styles I look to when thinking about what to make for dinner. Something about walking in the door after school as a child to a giant sturgeon head on the counter that made me leery from the get-go. Though some of my fondest memories are sitting around the kids’ table with my many cousins fighting over fish eyes and cheeks and the heads of whole shrimp — they’ll eat anything! Me? I looked forward to a couple things: Tomato Beef Curry (my family’s specialty!), Do Si Pai Guat (spare ribs in fermented soy bean sauce) and Broccoli Beef or Ginger Beef. Very little Asian food is Paleo-friendly–you won’t see me crying about this! However, I do enjoy using coconut aminos as a substitute for this quick and easy Ginger Beef that I whipped up the other night, served with broccoli and portobello mushrooms. (Psssst… It’s 21DSD and Whole30 friendly!)
Footnote: I have a cabinet full of funky Asian fungi that I could have rehydrated for this, but I intentionally left that stuff alone and tried to make this easy on ya! I’d rather you made my food than stared at the pictures thinking, “That’s nice, but I have no idea where to find elephant ear mushrooms and lotus roots.” But if you’d like me to, I’ll come up with something and post it for all you fungi lovers!
- 3 petite sirloins (or whatever beef you’d like – about 1.5-2 pounds)
- 1/2 cup coconut aminos
- 2-3 cloves garlic, chopped
- 1-2″ ginger root, peeled and sliced into matchsticks
- 1 bunch of scallions
- 2 cups broccoli florets
- 3 portobello mushrooms
- coconut oil, lard or tallow
Trim your beef of any unwanted fat and set aside in a dish that will be good for marinading. I used petite sirloins, but use whatever you prefer or have on hand. Pour a half cup of coconut aminos over the steaks. Mince the garlic, peel and slice the ginger root into matchsticks, add to the steak and coconut aminos. This is how my family (my Chinese family) always makes their ginger beef and I’ve grown to love eating those big pieces of ginger with my sliced steak. Now, with the scallions. Cut the whites off of a bunch of scallions, there should be about 8 of them? Shoot for about a two inch section when you cut off the ends. Slice off the roots and toss in with the steak, garlic and ginger. Let this marinade for a couple hours, I let it sit for about 4 hours in the fridge. Turn once if you can.
When you’re ready to make dinner, get a large pan heated to medium-high. You’ll also need to prep the steaks and veggies, so time that accordingly. You’ll want to remove as much of the ginger and garlic from the beef before slicing. But don’t worry, it all gets dumped in the pan at the end. Slice the steaks fairly thin. Prep the broccoli and portobellos by cutting into florets and slices.
When the pan is hot, melt a couple tablespoons of coconut oil. The beef needs to go in first, but you may need to work in batches. Crowding the pan will lead to boiling the meat — Jackson, if you’re nasty! It’s best to divide into two or three batches. Bringing this dish together goes quickly. You’ll only need to sear one side of the beef with each batch. On the last one, bring the all the meat and veggies together in the hot pan and toss. Keep the temp high and turn often. Once the veggies soften slightly, pour the remaining marinade over everything and let it boil out a bit.
You’ll have to eyeball this next part. This is ready to serve when the broccoli is tender, but not mushy (same for the portobellos), the sauce has reduced slightly and the beef is not overcooked. That’s the window you’re shooting for.
If you’re up for making some of cauliflower rice, I don’t have to tell you how awesome this would be spooned on top of it! Or if you are comfortable eating white rice, please do. They’re a match made in heaven!