There are only a few vegetables my kids seem to love at the moment and broccoli is one of them. Yay! As any other mommy would do, I tried taking advantage of this and have made broccoli soup, roasted broccoli, cheesy broccoli-potato mash, but nope, they only like broccoli RAW. 🙂 So when I came across a “beef and broccoli cashew stir fry” recipe, which requires steaming the broccoli for only 1 minute, I got excited. 🙂 And guess what? My girls love it! They not only ate their broccoli but they picked up their plates and drank the sauce too – like real ladies would do, ha!!
1 cup coconut aminos
½ cup orange juice
3 tablespoons honey
1 teaspoon fish sauce
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
3 tablespoons arrowroot powder
1 pound flank steak, thinly sliced against the grain
3 crowns of broccoli, cut into florets
salt and pepper, to taste
2 tablespoons of coconut oil
½ cup toasted cashews
Whisk together coconut aminos, orange juice, honey, fish sauce, garlic, ginger, red pepper flakes, arrowroot powder, and a bit of salt and pepper.
Place sliced flank steak in a shallow bowl and pour whisked mixture on top of the meat to cover. Place in fridge for 30 minutes.
After meat has been refrigerated, place a large pan or dutch oven over medium heat. Add about a tablespoon of coconut oil to the pan when hot, then add broccoli florets. Sprinkle with a little salt and mix around in the pan to help crisp up. To make sure my broccoli gets soft, I use a teaspoon of water – add it to the pan and then cover to help steam the broccoli for just 1 minute.
Once broccoli is cooked through to preference, remove it from pan and set aside.
Place pan back over high heat, add a little more coconut oil, then add the meat and sauce directly to the hot pan, trying not to overcrowd the bottom of the pan. Cook the meat until barely any pink remains, then add broccoli back to the pan, along with toasted cashews.
Mix together and cook for 1 more minute. Serve!