When we think of beef and broccoli, we think of take out from a local Chinese restaurant that is quick, cheap and easy. While it may seem like a good solution for a quick meal, most preparations of this dish involve cheap ingredients, MSG, and questionable meat sources. Remember, it's always cheapest and fastest to go for the bottom dollar when it comes to ingredients, but doing so more often than not also means bottoming out your health. Short story: don't skimp.
So what's a stir-fy lover to do? This quick five-ingredient recipe is easy, delicious, and clean. Huge debt of gratitude to the Accidental Purist's husband for this beautiful simple dish.
- Chopped 1.5 lbs of grass fed skirt steak. 1.5 lbs feeds (generously) 4 people. Skirt steak essential for optimum stir fry results.
- Two crowns of organic broccoli, broken or chopped into florets. If you cannot afford organic, conventional will suffice, as broccoli is on the Clean 15 list.
- 1 yellow onion, diced. Again, conventional will suffice, as onion is on the Clean 15 list.
- Olive oil (or beef tallow for those who do not tolerate olive oil. We prefer FatWorks tallow)
- 1 tbsp sea salt (we use Baleine)
- Fill a pot with spring water and add your broccoli. Cook at high heat. Boil to your desired "cooked" amount (some prefer al dente, while others well done. We love al dente as it provides a fresh lovely crunch!)
- While broccoli is cooking, cover the base of a cast iron pan (we do not use stainless steel or Teflon due to sensitivities) with olive oil or tallow. Warm over high heat.
- Add your diced onions. Use a spatula to stir, turn, and mill them until they are just lightly golden.
- Add your chopped skirt steak to the onions. Stir in with the onion and cook on high heat until meat is thoroughly cooked.
- Strain your cooked broccoli and add to your stir fry.
- Add your sea salt.
- Then stir altogether (meat, onions, broccoli, salt) over medium/high heat until all ingredients are nicely coated with beef and onion juices. You may also want to break up any broccoli florets that are bigger than bite-size with your spatula at this time.
- Serve on steamed jasmine rice or without! This dish stands on its own without starch.