Today for breakfast the girls had scrambled eggs, a slice of my homemade gluten-free bread and raisins. Lunch was leftover Paleo Spicy London Broil with Cauli Fried Rice. The girls had homemade pastured pork broth, cheese, a tangerine, Paleo Cashew/Almond Crunchies, cucumbers, tomatoes and olives. Dinner tonight was my broccoli beef served over zucchini noodles. I use ground beef as it’s a lot less expensive, especially with the recent deal that I got!
Paleo Broccoli Beef
2 lbs grass-fed ground beef
2 heads broccoli, chopped (including stalks)
8 inches of fresh garlic and roots (can use 6 cloves minced garlic)
1/2 onion, sliced
4 large button mushrooms, sliced
6 dried hot peppers (any kind will do)
2 tbsp ground ginger
1 tsp red pepper flakes
1 cup of broth (I used pork)
1/4 cup coconut aminos
3 tbsp toasted sesame oil
3 tbsp extra virgin coconut oil
sesame seeds for garnish
Heat up 1 tbsp of oil in a large saute pan and add the onions and garlic. Cook until the onions start to soften, about 4 minutes. Next add another tbsp of oil and the beef and saute for about 10 minutes. Now add the last tbsp of oil and the mushrooms, hot peppers, ginger and red pepper flakes. Cook for 5 minutes. Add the coconut aminos, broth, and broccoli and cook for another 10 minutes or until broccoli softens a bit. Turn off the heat and pour the sesame oil over the top. Remove from the pan and place in a bowl while you make the “zoodles”.
To make the zucchini noodles, add 1 tbsp of coconut oil and place the “zoodles” in the pan. Sprinkle with salt and pepper and saute for about 5 minutes.
Plate the “zoodles” and top with the broccoli beef. Garnish with sesame seeds and enjoy!
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