Gingery Broccoli and Beef

Gingery Broccoli and Beef
Recipe makes 4 servings.
Approximate Cook Time: 45 minutes
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Votes: 32
Rating: 4.38
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2 tablespoon(s) coconut oil
2 medium garlic clove(s), minced
1 pound(s) beef - petite sirloin steak(s), cut into very thin strips
1/2 teaspoon(s) sea salt
2 tablespoon(s) lemon juice
1 tablespoon(s) flax seeds, ground
2 teaspoon(s) ginger, fresh, grated
1/4 teaspoon(s) black pepper, freshly ground
1/2 teaspoon(s) red pepper flakes
1/4 cup(s) chicken broth
2 head(s) broccoli, cut into florets (about 2 cups)
2 large carrot(s), thinly sliced
1 medium onion(s), green, thinly sliced


  1. Heat the 1 tablspoon coconut oil and garlic in a large skillet over medium-high heat.
  2. Add the sliced beef and 1/4 teapoon sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
  3. In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
  4. Heat pan again over medium heat. Add 1 tablespoon coconut oil when pan is hot.
  5. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.
  6. Cook over medium heat until broccoli is tender.
  7. Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
  8. Stir beef in until it's coated with sauce, and let simmer for a few minutes until beef warmed through.


  1. kateberry


  2. hbd42406

    Agreed, it is spicy, but yummy! I did not cook my carrots in the microwave first as I like them to retain some crunch!

  3. Lenarz

    Broccoli absorbed all the Ginger. First bite damn near blow my nose off my face! But getting used to it – not too bad actually…

  4. AngieF

    I have to agree with Lenarz’ comment, would have blown fire through my nose after the first bite, great flavor though!

  5. zayasluis

    Definitely not my favorite recipie. It just didn’t taste good and I’m no picky eater.

  6. lynderville

    I am not a big spicy fan and either are my kiddos, so I quartered the ginger, halved the pepper flakes and added some Braggs aminos to taste and they liked it :)

  7. wfumed2

    If I try this one again, definitely going to cut down on the pepper and maybe even the lemon juice.

  8. Jody

    Pretty good for dinner but not yummy as left overs for lunch the next day :-(

  9. Christine Krupin

    I made this last night and the flavors were dead on! I double the sauce and kept the beef juices in for a little more flavor… the beef wound up being a little tough, I think I cooked it too long. But I’ll definitely be trying this again – love the spiciness.

  10. Erika

    I didn’t end up using the sauce b/c I thought the amount of pepper called for had to be a typo. Def not afraid of spice but it just didn’t seem good to me. The meat tasted awesome without it so I just left it out.

  11. Ken

    Liked this a lot, but way too much black pepper and red pepper flakes. Will use 1/2 as much next time. Also used vegetable broth as I don’t get using chicken broth on a beef dish.

  12. karileach4

    I thought this was absolutely amazing, one of the best dishes I’ve ever made. This will be my new all time favorite!!! I followed the recipe, with the exception of reducing the red pepper flakes a little (for the kids) and I needed more chicken broth while cooking the veggies. Delish!

  13. Meg @ Peaches and Cake

    Just made this today for lunch and I LOVED it! I grilled the steak and sauteed the veggies in separate pans as it was too big to fit all in one. I used the whole amount of chicken stock. Imagine Brand has a low-sodium free range chicken broth that is good. I like it spicy (I even added Srirachi afterward, haha) but I would reduce the red pepper flakes to just a dash if serving children or sensitive people. I think the addition of lemon juice is what makes it so good!

  14. Kate

    Any ideas on a substitute for the flax meal. Seems like its being used in lieu of a cornstarch/flour type thickener. Could 1T coconut flour work?

  15. Elphaiba

    SOO good! We had this for the first time tonight and it really hit the spot. As other posters have mentioned, I cut the amount of black peper WAY down (1/2 tsp), but everything else was true to the recipe and it was great. Will be making again!

  16. Matt

    how many servings does this make?

  17. Tac360

    I mixed half sirloin steak with half chicken breast. I used about a quarter teaspoon of cayenne pepper. Awesome!

  18. Pat Hubby

    I’ve made this a few times now & love it. I doubled the sauce & cut down on red & black pepper. So good!


    I would also be interested to know a substitute for the flax meal. Any ideas?


    This was really good. I’m new to Paleo and a super picky eater. I thought this was excellent. The one thing we changed though was we put in 3 petite steaks. It only made one leftover plate for tomorrow though. I think next time we need to put 4 in. It’s me, my wife and my 7 year old daughter. Adjusting the amount of food is going to take some getting used to.


    Spicy as hell next time I will cut back on the pepper and red pepper

  22. Briana B.

    This was amazing! The ginger and lemon works really well in the sauce and spicy isn’t a problem for me… so BRING ON THE PEPPER! My husband loved it too – we are pretty new to paleo and were both craving asian food this week. I did add extra broccoli and some baby bella mushrooms to the mix.

  23. grayzone

    Cook over medium heat until broccoli is tender. Roughly how long????

    • Neely Quinn

      grayzone – Usually that takes about 10 minutes.

  24. Scott

    I substituted red cabbage for the carrots and it turned out great.

  25. Leilani

    I was skeptical about this recipe bc it didn’t have a soy sauce substitute but it was good and had perfect amount of spice! There wasn’t much left for lunch tomorrow, and I was afraid it wouldn’t be filling enough so I’m glad I served it with the Chef salad.


    We loved this & my husband is super skeptical of Paleo food (he is a chef) and he actually asked to have this every week! I sautéed the garlic just before adding the sauce since it is more likely to burn at the beginning plus I kept the beef juices for extra flavor. I used the black pepper to season the steaks before cooking which helps reduce the amount in the sauce. I also added aminos (3 TBS) which gave it a great flavor. Last suggestion was using beef stock instead and I added demi-glace’ which we make ahead and freeze in ice trays so I used one cube.

  27. Anonymous

    Very spicy. I almost cry…

  28. Karen M

    I’m assuming the amount of ginger required must have changed after some of the previous comments. We didn’t find it spicy at all. It had the perfect amount of ginger for our whole family and was delicious. Will definitely make this again.

  29. Peter P

    I agree, I thought it was the perfect amount of ginger as well. I forgot to buy carrots, so I added roughly chopped onions instead.

    I’m VERY surprised for a beef and broccoli dish, this had no soy sauce, and it tasted so so good anyway.

  30. LaVondra M

    This was very tasty but too spicy. I had to make a separate meal for my daughter. Next time I’ll omit the red pepper flakes. My non paleo hubby ate it over jasmine rice and liked it (very picky man!)!

  31. Claire G

    I appreciate being able to make this dish without soy sauce; it was surprisingly very good! I didn’t think the sauce was going to be enough, but it was! The veggies absorbed all of the delicious flavors, so it was very tasty! It had just the right amount of spicy kick!

  32. Shirl

    This was spot on for a late Sunday supper.
    Bit of pro involved, but worth it

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