This version of beef and broccoli is flavored with a savory black bean sauce, and includes a colorful mix of vegetables.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
For Stir Fry
- 1 lb (450 g) top round roast, sliced into thin strips
- ¼ cup + 1 tsp arrowroot flour
- 4 tbsp coconut oil
- 4 garlic cloves, minced
- 1 small yellow onion, diced
- 1 bunch scallions, chopped, white and green parts kept separate
- 3 medium carrots, sliced into half-moons
- 1 head broccoli, cut into florets
- 11 oz (300 g) baby corn, halved
- ½ cup cold water
- 2½ cups low-sodium beef stock
For Black Bean Paste
- 15 oz (425 g) can black beans, drained and rinsed
- ¼ cup coconut aminos (or liquid aminos or low-sodium soy sauce)
How to Make It
- To make the black bean paste, blend black beans and coconut aminos in a food processor until a chunky paste forms. Transfer to an airtight container and refrigerate.
- In a large bowl, toss the beef with ¼ cup arrowroot flour until the beef is well coated on all sides.
- In a wok, melt 2 tbsp coconut oil over medium-high heat. Add the garlic, onion, and the white parts of scallions. Sauté for 2 to 3 minutes or until golden brown. Add the carrots, broccoli, and baby corn. Sauté for 2 to 3 minutes, then transfer the vegetables to a bowl and set aside.
- Return the wok to the burner and melt remaining 2 tbsp coconut oil over medium heat. Add the beef and cook for 3 minutes, stirring to ensure that all sides cook evenly. Transfer the beef to the bowl with the vegetables.
- To make the sauce, whisk the remaining 1 tsp arrowroot flour with cold water to make a slurry. Return the wok to the burner over medium-high heat, and add the slurry, beef stock, and ¼ cup black bean paste. Whisk until well combined and bring to a boil. Cook for 2 minutes before adding back in the beef and vegetables. Stir together until beef and vegetables are evenly coated with sauce, then remove from heat.
- To assemble the meals, evenly divide the stir fry among 4 containers and garnish with the green parts of the scallion.