One-Pan Beef & Broccoli - to try

 

• 1 pound beef (such as flank steak or skirt steak), thinly sliced across the grain, about ¼-inch thick (grass-fed or pasture-raised if possible)
• ¼ cup + 1 tablespoon avocado oil, divided
• ¼ cup + 2 Tbsp coconut aminos, divided
• 6 garlic cloves, minced
• 1 tsp freshly ground ginger
• 1 Tbsp almond butter
• 1 Tbsp sherry vinegar or rice vinegar [sub acv?]
• 1 medium red onion, sliced
• 1 red bell pepper, seeded and cut into strips
• 4 cups broccoli florets
• ½ cup scallions, thinly sliced (optional, for garnish)

1. Preheat the oven to 425°F, place a baking sheet in the center of the oven to heat up while preparing the rest.

2. Into a large mixing bowl, add ¼ cup avocado oil, ¼ cup coconut aminos, garlic, ginger, almond butter, vinegar, and red onions. Toss to combine, then add the sliced beef to marinade while preparing the bell peppers, broccoli, and scallions.

3. In a separate mixing bowl, add the bell peppers, broccoli, 2 Tbsp coconut aminos, and 1 Tbsp of avocado oil. Toss to coat.

4. To prepare the stir fry, remove the hot baking sheet from the oven and line it with parchment paper. Then spread the beef and vegetables evenly spaced out on the baking sheet. Drizzle any leftover marinade over the pan and transfer to the over for 10 minutes.

5. After 10 minutes, switch the oven setting to broil and broil for additional 2-5 minutes for extra browning.

6. Serve immediately and garnish with the scallions on top (if using).

https://drhyman.com/blog/2023/01/16/one-pan-beef-broccoli/?fbclid=IwAR1zqE7-gcHbppcjR1gusN1Dj1ScjGEv-Jfc58zrOUAVQbU6X47Vskdbmj8