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Beef and Broccoli with Coconut Lime Rice

A quick, flavorful beef and broccoli stir-fry served over fragrant coconut lime rice.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar or fresh lime juice to taste
  • 2 large garlic cloves minced
  • 2 tsp sriracha optional
  • 1 Tbsp fresh ginger peeled and grated
  • 1 Tbsp tapioca flour or cornstarch
  • 1/2 tsp sea salt to taste
  • 1/4 tsp black pepper to taste
  • 1 Tbsp avocado oil
  • 1 lb boneless ribeye steak cut into 1-inch cubes
  • 1 large crown broccoli chopped into florets
  • 1 batch Coconut Lime Rice

Instructions

  • In a small bowl or measuring cup, whisk together the coconut aminos, chicken broth, toasted sesame oil, rice vinegar or lime juice, minced garlic, sriracha (if using), grated ginger, and tapioca flour or cornstarch until smooth.
  • Season the sauce with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, adjusting to taste; set the sauce aside.
  • Heat a 12-inch skillet over medium-high heat and add 1 tablespoon avocado oil.
  • Add the cubed ribeye to the hot skillet in a single layer and sear without moving for 3–4 minutes to develop a good crust.
  • Add the broccoli florets to the skillet, pour the prepared sauce over the beef and broccoli, and bring the mixture to a full boil.
  • Cook, stirring occasionally, until the broccoli is tender to your liking and the sauce has thickened, about 2–4 minutes.
  • Taste and adjust seasoning with additional sea salt and black pepper if desired, then serve the beef and broccoli over the Coconut Lime Rice.
  • Optional: sprinkle with sesame seeds before serving.

Equipment

  • 12-inch skillet
  • small bowl or measuring cup
  • Grater

Notes

  • You can blend the sauce ingredients for a smoother texture.
  • Cut steak into uniform 1-inch cubes for even cooking.
  • Adjust sriracha to control heat level.
  • Use lime juice instead of rice vinegar for a brighter flavor.