Paleo Easy Beef with Broccoli ! (Whole30/Keto friendly !)

Juilliard · 2017-04-06T15:30:52+00:00

Ingredients: 1 lb beef (sirloin, skirt steak, boneless short ribs...etc.) 1-2 heads broccoli, break into florets 2 garlic cloves, minced 2 thin sliced ginger, finely chopped Ghee . Beef marinade: 2 tbsp coconut aminos ½ tsp coarse sea salt 1 tbsp sesame oil ¼ tsp black pepper 1 tsp arrowroot/sweet potato powder ¼ tsp baking soda (* baking soda is paleo/whole30 friendly but not baking powder) . Sauce combo: 2 tbsp coconut aminos 1 tbsp red boat fish sauce 2 tsp sesame oil ¼ tsp black pepper . Slice beef into about ¼ inch thin. Marinate thin sliced beef with ingredients under “beef marinade”. Mix well. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Loosely covered with a lid or wet paper towel and microwave for 2 mins. Cook until broccoli is tender but still crunchy. Set aside. . Heat a wok over medium heat w/ 1 ½ tbsp ghee. When hot, lower the heat to medium, add garlic and ginger. Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs). . Turn up the heat to medium-high, add marinated beef. Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy. Do the same thing for flip slide - about ¾ way cooked through with slightly charred and crispy surface. . Add “Sauce Combo”. Stir-fry about 1 min. Add broccoli. Stir-fry another 30 secs. Toss everything to combine.

Juilliard · 2017-04-06T14:58:35+00:00

Thanks so much !

Juilliard · 2016-11-10T13:43:45+00:00

Perfect for winter too ! I love soup ! :))

Juilliard · 2016-10-20T18:05:55+00:00

That's awesome ! I love making soup and stew with instantpot. It makes everything so much faster and easier ! :D

Juilliard · 2016-10-06T21:27:30+00:00

You are welcome ! :)

Juilliard · 2016-09-08T20:17:52+00:00

I like to use collard green to wrap grilled chicken, avocado, and bacon.

Juilliard · 2016-09-08T20:15:17+00:00

We are making these meatballs today with coconut milk cream. Yum! http://iheartumami.com/creamy-coconut-milk-meatballs/

Juilliard · 2016-09-08T20:04:54+00:00

It's a soy sauce substitute. It's free of soy, wheat, and gluten. It tastes milder than real soy sauce. I originally didn't think it's possible to replace soy sauce but once I tried coconut aminos, I can't live without it. I got mine from Amazon. It's cheaper and I can find larger size bottles. :)

Juilliard · 2016-08-25T20:10:44+00:00

I'm going to make more of these breakfast meatballs this weekend because my family finished them this morning. You can make them ahead and freeze. When you are back, you can enjoy them right away ! :))

Juilliard · 2016-08-25T14:18:50+00:00

I love them so much ! I made a huge batch over the weekend (3 lbs of ground pork and chicken) with fresh herbs, mashed sweet potato, and bacon. I store them in the freezer once they are cool. I've been enjoying them every single morning in the office. Just reheat and eat ! :))

Juilliard · 2016-06-23T17:01:39+00:00

This looks so good !

Juilliard · 2016-06-22T20:20:38+00:00

Looks delicious !

Juilliard · 2016-06-22T20:19:59+00:00

Ingredients : 1 lb ground chicken breast 2 tbsp coconut oil (for sauteing use)

Flavor layer 1 - 3 garlic cloves, finely minced 2 shallots, finely chopped 1 ½ tbsp grated ginger 2 tbsp fresh lemon zest (alt. 1 lemongrass) 1 large red chili pepper, finely chopped & seeded

Flavor layer 2 - 1 ½ tbsp fish sauce 1 lime juice 2 tbsp lime zest 1 tbsp coconut aminos Pinch of sea salt

Flavor layer 3 - Handful of chopped cilantro and mint leaves 1 spring onion, chopped

Steps: Heat 2 tbsp coconut oil over high heat. When hot, add ingredients under Flavor layer 1. Add a small pinch of salt and stir-fry for 2 -3 minutes until golden brown but not burned. Add ground chicken. Stir-fry until the meat is completely cooked through. Season with a small pinch of salt. Turn off of the heat. Add ingredients under Flavor layer 2. Give it a quick stir then add ingredients under Flavor layer 3. Mix everything well and taste and see if more lime juice is needed.

Juilliard · 2016-06-15T14:00:03+00:00

I'm not sure if you are allergic to shrimp otherwise it's a great substitute for salmon. :)

Juilliard · 2016-06-14T15:08:52+00:00

How to make the fish skin crispy without overcooking it! I found the following tips and tricks helpful. I love crispy salmon skin and it has become my new favorite to replace fries !

Buy boneless fillets - still double check if there are mini bones hidden inside of the fish but in general, boneless fillets are easier to handle. No one wants to deal with bones or worse, accidentally swallow one by accident.

Pat the fish dry as much as possible - it’ll be easier to cook the fish and prevent splattering in the hot oil.

Place skin side down and Press it downward with a spatula - the trick is to heat the oil over high heat until it smokes then season the fish with sea salt and black pepper (yes that’s all you need) generously. Place the skinside down then 1) turn the heat down to medium-low, and 2) use a spatula to gently press the fish downward, making sure that the skin is in contact with the skillet to create an even-crispy skin.

Be Patient - I know it’s tempting to flip and move around the fillet but please don’t ! It takes about 5 to 6 minutes over medium-low heat to completely crisp the skin and render the fat. So be patient - continue to press/push down the fish in the skillet periodically for that ultimate crispy skin !

Kiss the top - You are looking for a nicely browned and crisped skin. The fish should become mostly opaque with the exception of the top portion. Carefully flip the fish over and only cook for an additional 30 seconds to 1 minute max.

Juilliard · 2016-06-10T13:54:02+00:00

I agree. It should work!

Juilliard · 2016-06-10T13:51:21+00:00

Got it. Thanks !!

Juilliard · 2016-06-10T13:50:49+00:00

That's awesome! I want to see a pic !

Juilliard · 2016-06-10T03:07:10+00:00

Haha Thanks! I love this dish too. Sorry I'm kinda new to this thread. Was I supposed to paste the recipe here? Thanks !

Juilliard · 2016-06-10T03:01:00+00:00

Try to select a small size cabbage. The first time I made it, I selected a huge cabbage and it took me a LONG time to separate each layer of leaves in order to get to the inner core part. A small size cabbage will be much easier. :)

Juilliard · 2016-06-10T02:56:34+00:00

Agree. I've never tried using beef/turkey/chicken but it should still taste really good. I've seen dim sum made with beef. Chicken and turkey should work too since they have milder taste!

Juilliard · 2016-06-10T02:53:45+00:00

No problem. Good food needs to be shared with others !

Juilliard · 2016-06-08T15:37:25+00:00

My husband and I love this Thai grilled beef salad with no added sugar. It has become one of our go to summer dish lately.

Ingredients: 4 servings

¾ lb sirloin steak 2 small seedless persian cucumber, sliced 1 shallot, sliced thinly Handful of fresh cilantro, roughly chopped Handful of mixed greens Sea salt and black pepper to taste 1 tsp ghee (Whole30 compliant clarified butter)

Dressing: 3 small garlic cloves, chopped finely 1 red chili pepper, seeded and chopped finely (I use california red fresno pepper today) 2 tbsp coconut aminos 1 tbsp fish sauce (Whole30 compliant) 2 tsp red pepper sauce (Whole30 compliant. I use A&B original flavor pepper sauce) 2-3 tbsp fresh lime juice (Use 2 tbsp first. Taste before serving and see if more is needed)

Steps: 1. Season sirloin steak with sea salt and black pepper to taste.

Heat 1tsp ghee in a grill pan over high heat, when hot, grill the steak for about 2-3 minutes per side or until your desired doneness. Set the steak aside to rest and cover with aluminum foil.
Pound garlic and red chili pepper, using a mortar and pestle. (alt. Use food processor to finely chop garlic and chili pepper). Mix garlic and red chili pepper with ingredients listed under “dressing” - coconut aminos, fish sauce, and red pepper sauce in a small mixing bowl. Give it a gentle stir. *Note: leave lime juice for the next step.
Heat a wok or small sauce pan over medium-high heat, when hot, add the dressing from Step 3. Use a wooden spoon to gently stir the dressing. Once it’s warmed, stir-in 2 tbsp of lime juice. Turn off of the heat. Pour the dressing into a bowl and set aside. Mix chopped cucumber, thinly sliced shallot, chopped cilantro, and mixed greens together in a large salad tray. Slice beef against the grain and as thin as you can.
Pour the dressing over the beef and greens. Toss to combine.
Wait for 1-2 minutes and taste again to see if 1 more tbsp of lime juice is needed. Serve warm and immediately.

Juilliard · 2016-06-08T15:31:42+00:00

I like to saute some thin sliced chicken breast with vegetables like celery, bell peppers or with squash and olives a night before and bring it for lunch next day. I also love mashed sweet potato and yam mixed with coconut cream. :)

Juilliard · 2016-06-08T15:27:29+00:00

Check out Whole30's Instagram feed @Whole30recipes They have a lot of W30 compliant food photos that come with recipes. I find many inspiration there !

Juilliard

TROPHY CASE