Lemon Herb Beef and Brocolli

Category: Blog, Recipes • Mar 22 2022

Lemon Herb Beef and Broccoli

Note:  This recipe is not ideal for people will significant stomach, liver and gallbladder issues and should therefore discuss with their AlternaCare doctor if this recipe is right for them.  If you suffer with bad GERD, heartburn or significant liver issue then either avoid or reduce the amount of beef by 50%.  You can also substitute bison, lamb, turkey or chicken in the below recipe to make it easier on the gastrointestinal tract.   The lighter meats are easier on the liver.

Grateful thanks and acknowledgement is given to the chef Cristina Curp who created this recipe.  If you’d like to view her full recipe post you may do so here Cristina’s Curp’s Lemon Herb, Beef and Broccoli webpage with additional recipe info.

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Diet: Gluten Free

Easy to make, easy to eat. This is the kind of meal that makes you happy to be at home for dinner.

Ingredients

1 ½ pound skirt steak, cut into small cubes

1 teaspoon baking powder, see notes

1 tablespoons coconut aminos

1 tablespoon fish sauce

2 sprigs rosemary

1-inch piece of lemon rind

1 teaspoon fine salt, divided

3 tablespoons olive oil or avocado oil, divided

½ cup sliced onion

2 cloves garlic minced

1-pound trimmed broccoli florets

Juice of 2 lemons


  1. Heat a 16” cast iron skillet over medium heat.
  2. While it comes to temperature, toss the steak cubes with the baking powder until well coated.
  3. Add in the aminos and fish sauce, rosemary sprig, lemon rice and ¼ teaspoon salt, mix well and let it marinate until the skillet gets hot.
  4. When the skillet comes to temperature, add 2 tablespoons of olive oil.
  5. Put half of the beef in the skillet, adding one piece at a time, making sure none of the pieces are touching each other.
  6. Cook here, undisturbed for 2 minutes, then use tongs to turn the pieces over and cook for 2 more minutes. The cubes should have a nice, dark, glossy crust on the sides that were browned.
  7. Remove the cooked pieces from the skillet and brown the rest of the meat in the same way.
  8. When every piece has been cooked, add them all back in to the skillet to mix with the rosemary, lemon and remaining marinade, then transfer the beef to a bowl and set it all aside. This last step should happen quickly so you don’t overcook the beef.
  9. Put the remaining oil in the skillet, add the onion and garlic and sauté, stirring often until tender, about 4 minutes.
  10. Add in the broccoli and remaining salt, and sauté, stirring often until tender and bright green, about 6 minutes.
  11. Stir in the lemon juice, deglazing the skillet and mixing all the flavor into the broccoli.
  12. Add the beef back into the skillet, mix well and serve right away!
  13. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, sauté on low until warmed through.

 

Recipe Notes:

Baking powder is integral to the texture here: Make your own AIP, grain-free baking powder with this recipe OR  check out my pre-made paleo, AIP baking powder mix.

To make corn free baking powder sift together equal parts baking soda, cream of tartar and arrowroot starch.  Store in an airtight jar in a cool dry place.

Substitutions: To make this coconut free use gluten free tamari, liquid amino or balsamic vinegar.

Nutrition

  • SERVING SIZE: 1/4 recipe
  • CALORIES: 395
  • FAT: 20g
  • CARBOHYDRATES: 11g
  • FIBER: 3.1g
  • PROTEIN: 46.1g

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