Crispy Beef and Broccoli

Crispy Beef and Broccoli

This is very similar to one of the recipes we made in my cooking class a couple of weeks ago. The only real difference is that I threw that one together, and for this one I took actual measurements so I could share with you! This meal can come together in 30 minutes or less and will save you regret and money from ordering out Chinese food.

Raise your hand if you are one of those people who has always been annoyed by the comment that “the secret to X is to make sure you don’t crowd the ingredients” or “the key is to leave those ingredients alone”? *hand raised over here* UNTIL I realized the truth of this advice. The best part of this recipe is the crispiness of the beef. The key to the crispiness is both of those tips you might not want to hear – do not crowd the beef, and let it sit a while. SORRY! You won’t regret listening to me on this one.

Before I give you the recipe, let’s talk more about this cooking class idea. I learned a lot from my test run with my sisters and we also had an absolute blast! We made 3 main items – a breakfast casserole to last through the week, a roasted chicken with veggies that would also last through the week (or at least most of it), and this crispy beef recipe that we ate together that night. A lot of you have expressed interest in doing a class, and I think I’m close to being able to execute on scheduling more. Since these are currently going to be out of my home, the groups are going to have to be pretty small – around 4 or 5 people. With such a small group it’s probably best for each person to know at least one other person there.

Here is where I need your help and feedback. Will you please, pretty please, comment on this post and let me know if you would be interested in being the “ring leader” of one of these classes? All you would have to do is get 3-4 other people to commit to a class together (or 2 people commit to getting one each, you get the point). If you know of dates, or even time frames (i.e. Spring will be better, or January would be perfect for healthy meal prep for the New Year) please let me know that as well. Every little bit helps. I’ve talked to a few about this already, but I would love if you would still comment.

Now, for the recipe 😉 This makes enough for two hungry adults with some leftovers


3/4 Thin slices sirloin beef tip
1/4 cup arrowroot flour
1/2 tbsp salt/pepper
1/2 tbsp Chinese five spice (optional but delicious)
Several tbsp of avocado oil, or coconut oil
1 red bell pepper, cut into one inch pieces
1 green bell pepper, cut into one inch pieces
1 small onion, roughly chopped
1/2 head of broccoli cut into florets
4-5 green onions, sliced

Sauce – mix all ingredients together other than the slurry

1/2 cup coconut aminos
4-5 dashes fish sauce
1 tbsp lime juice
1 tsp garlic powder
pinch of salt
dash of white pepper

Slurry – 1 tbsp arrowroot flour, 2 tbsp water mixed together


Mix arrowroot flour, salt, pepper, and Chinese five spice together and put in a shallow dish. Dredge beef pieces in mixture. Heat avocado oil in large skillet and place beef slices into hot oil (you will need to do 2-3 batches of this). Do not crowd the beef and let it sit until the beef gets nice and crispy before you flip to the other side. Add avocado oil as needed between batches. Set aside on a plate as it is cooked and crispy. Add a bit more oil to the pan and add veggies. Stir until coated with oil, then add sauce. Cover skillet with lid until veggies are tender, but still crunchy. Add beef and stir. Add slurry and stir until sauce thickens. Serve over rice or cauliflower rice. Enjoy!

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