Ginger Beef with Broccoli and Mushrooms

2 lb beef/steak, sliced thinly
2 tbsp fish sauce
1 tbsp olive oil
3 cloves garlic, chopped
2" ginger root, peeled & sliced into matchsticks
1 bunch of green onions, chopped 1" in length
2 cups broccoli florets
1 cup mushrooms, chopped
coconut oil
Sesame seeds

Trim your beef of any unwanted fat and slice thinly, set aside in a dish that will be good for marinading. Pour the fish sauce and olive oil over the steaks. Chop the garlic, peel and slice the ginger root into matchsticks, add to the steak. Add the green onions and let this marinade for a couple hours in the fridge (I let mine sit for an hour and a half). Turn once if you can.




When you’re ready to make dinner, get a large pan heated to medium-high. Prep the broccoli and mushrooms by cutting into florets and slices. When the pan is hot, melt a couple tablespoons of coconut oil. The beef needs to go in first, but you may need to work in batches, bring the meat and the veggies together in the hot pan and toss. Keep the temp high and turn often. Once the veggies soften slightly, pour the remaining marinade over everything and let it boil out a bit.

You’ll have to eyeball this next part. This is ready to serve when the broccoli is tender, but not mushy and the sauce has reduced slightly and the beef is not overcooked. That’s the window you’re shooting for. Garnish with sesame seeds.

Adapted from Fast Paleo