I grew up in Southwest Missouri where the only Asian food available is “Springfield-style.” What does that mean? Trashy. Meat and vegetables either battered and deep-fried or covered in high fructose corn syrup-flavored MSG sauce. It was TASTY! Okay, so it probably tasted better at 3 in the morning when drunk, but whatever. Just consider it the Taco Bell version of Asian food. Let me just say this: if I could find a good primal version of cream cheese puffs (for those of you playing the home game, those are crab rangoon sans the crab), I would literally be in heaven. Yes, LITERALLY. There are certain foods that are excellent vehicles for cream cheese: ham, bagels, deep-fried wontons.
Anyway, all of this boils down to just one thing: sometimes I want some trashy (tasting) Asian food. So I made some in a paleo version. I know, I know, this is right at the line of SWYPO…but I’m not making it every day or anything, or even once a week. But now I have a recipe (that actually tastes good) for when I have that craving!
Beef with Broccoli (paleo)
1.5-2 pounds flank steak, sliced thin and cut into 2″ pieces
1 C beef BONE BROTH
2/3 C coconut aminos
1/3 C honey
1 Tbsp sesame oil
2 Tbsp minced garlic
1/4 C tapioca starch + 2 Tbsp water
4 C broccoli florets
1.- Grease inside of slow cooker. Add steak, broth, aminos, honey, sesame oil, and garlic. Cook on low for 4-5 hours.
2.- In small bowl, whisk tapioca starch and water until combined. Add to slow cooker and stir. Cover and cook an additional 25-30 minutes.
3.- Put broccoli in a large tupperware container and add about 1/2″ water. Place lid, askew, on top of container and microwave for 4 minutes. Drain and stir broccoli into slow cooker with the beef. Mix and heat through a bit. Serve immediately.