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Have you ever ordered “beef and broccoli” from an Asian restaurant and been served a huge plate of rice with a few slices of beef and wilted broccoli florets on top? Here’s a recipe that banishes that disappointment with a big plate full of just the good stuff: tender pan-fried steak and broccoli done to crispy perfection in plenty of coconut oil, with brilliant red peppers added for color and crunch, and a dash of coconut aminos to replace the soy sauce.
The whole recipe is served over a bed of vegetables that definitively beats out white rice both for taste and for nutrition. I used Brussels sprouts this time around, but you could easily replace them with bean sprouts or even spaghetti squash, depending on your tastes. Or, for a healthier starch than the pile of white rice, consider adding a baked Japanese sweet potato. Not as brightly colored as the orange American sweet potatoes, the Japanese kind are purple on the outside, and butter-yellow on the inside, with a pleasantly mild taste that goes beautifully with a simple topping of salt and butter.
This stir-fry is simple to throw together, and like all stir-fries, it’s an easy way of using up any vegetable odds and ends you might find in the fridge. Toss in water chestnuts, yellow peppers, thin-sliced carrots, or whatever else is handy – stir-fries are a tried-and-true way of clearing out the fridge on the night before a big grocery-store run, or pulling together a nutritious dinner from various vegetable leftovers at the bottom of the crisper drawers.
Prep. Time: 30 min.
Cooking Time: 20 min.
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