I’ve had a lot of requests for quick and easy weeknight dinners and this recipe fits the bill.
It has all the flavors of your favorite stir-fry, except it’s more hands-off since you bake it in the oven. Avocado oil, tamari, garlic, ginger, almond butter, vinegar, and red onions make a super simple and fast marinade for some thinly sliced beef, which can just sit while you prepare the veggies.
I’ve had many patients who want to eat more broccoli but struggle to cook it in an appetizing way. I think this recipe is the perfect solution. Broccoli is a nutrient powerhouse, rich in vitamins C and K, folate, potassium, manganese, iron, and more. It also contains a variety of plant compounds, like sulforaphane and indole-3-carbinol which may protect against cancer, and kaempferol, an antioxidant that fights inflammation and may protect against inflammation, heart disease, and allergies.
Healthy food doesn’t have to be complicated, I hope you enjoy this recipe as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
- 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 tablespoons tamari, divided
- 6 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 tablespoon almond butter
- 1 tablespoon sherry vinegar or rice vinegar
- 1 medium red onion, sliced
- 1 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 tamari, 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 tablespoons of tamari, and 1 tablespoon 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).
Nutritional analysis per serving: Calories: 291, Total Fat: 17g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 775mg, Carbohydrates: 11g, Fiber: 3g, Sugars: 4g, Protein: 28g, Net Carbs: 8g