Paleo Five Spice Beef And Broccoli Stir Fry Food

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

PALEO FIVE SPICE BEEF AND BROCCOLI STIR FRY

Steps:

• Mix together a marinade of tamari, oil, five spice powder, ginger and garlic. Slice the meat into thin strips. Marinate at least 15 min or up to several hours if you have time. Heat a saute pan or wok. Add meat and marinade to the pan and saute 3-5 min, stirring a few times so the meat cooks evenly. Add broccoli and saute a few more minutes. Add mung bean sprouts and remove from heat. Garnish with fresh herbs.

PALEO BEEF AND VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
• Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
• Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
• Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
• Add the Napa cabbage to the pan and quickly toss with the carrots.
• Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
• Mix all contents of the pan together and toss in the meat.
• Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
• Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
• Enjoy!

BROCCOLI WITH FIVE-SPICE TOFU

Steps:

• In small bowl, combine the shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
• Meanwhile, drain the tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set in refrigerator.
• Bring a large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. Drain, rinse under cold running water and drain again. Set aside.
• In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shitakes from soaking water. Strain soaking water through a sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shitake stems(Save and use in soup!); slice caps and set aside.
• In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
• In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve. Enjoy!