Sooo I moved into my new apartment this past weekend! It was all very exciting and I’m so so sooo happy, but whew, what a weekend. My dad flew into town to help me out (a mom who drives across the country with me and a dad who moves me into my new home, do better parents exist?!) and the quality time we spent together was pretty great, plus he was instrumental in having everything go smoothly. I can’t even believe how much we accomplished together. The new place is so cute and it’s been a lot of fun decorating and organizing things just how I like them. I’ll share more details on that soon, but I just want to say I already feel 1000000% better about this place than I did the last. Such an awesome feeling!
Whenever I move I crave Chinese food. Anyone else with me? I distinctly remember that first day when we moved into our Los Angeles apartment, after unloading all of our furniture and boxes, the three of us decided to pick up some Chinese food in the u-haul. We sat on the ground in the middle of our living room, lamented about missing real New York Chinese food, and debated if we had enough energy to go to Ikea that same day (we did, insanely enough). It’s a sweet memory!
So how appropriate is it that I share a recipe for one of my favorite things to order for Chinese delivery: Beef & Broccoli! Only this version is healthy and completely Whole30, no MSG or scary stuff. It tastes spot on and takes maaaybe 20 minutes. Also, it’s inexpensive. Which is good, because have you noticed that Chinese food can be kind of costly?!
Ugh. You guys, this is just so good. I know I always say that, but I really mean it this time. I’ve already made it three times and I’m not sick of it yet.
Whole30 Chinese Beef & Broccoli
1.5 pound flank steak, thinly sliced against the grain
3 crowns of broccoli, broken into florets
3/4 cup beef broth
1/2 cup coconut aminos
2 tablespoons avocado oil
1 tablespoon minced garlic
2 teaspoons arrowroot flour
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon pepper
Sesame seeds to garnish
Place the broccoli florets into a microwavable bowl, fill the bowl halfway with water, and then pop in the microwave for 3 minutes. Remove from microwave, drain, and set aside until later.
In a skillet, heat avocado oil on high. Place slices of flank steak into hot skillet and cook on each side for 2 minutes, until browned. Remove the steak from the skillet and let rest on a separate plate.
In the same skillet as before, add the minced garlic and cook for 2 minutes until fragrant. Add the beef broth, coconut aminos, onion powder, salt and pepper, and red pepper flakes, stirring to combine. Add the beef back into the skillet at this point, as well as the arrowroot powder. Stir everything and continue to cook as the sauce thickens (this doesn’t take long). Once it get’s to the right consistency, add the broccoli and toss so that everything is evenly coated. Remove skillet from heat.
Serve immediately and garnish with some sesame seeds. Enjoy!
That’s it! I’m actually going to Manhattan this weekend for a wedding, but I don’t think Chinese food will be on the menu (although it was at my sisters’ wedding and that was a total hit). I would have loved to do a taste test comparison, but maybe I’ll save that for another time. 😉
Also…full disclosure, I made and photographed this before I moved into my new apartment. I have yet to cook in the new place because I haven’t gotten any groceries yet, ha! What should my first meal be?! It feels so sacred. Suggestions are welcome!!!