Gingery Broccoli and Mushroom Beef Stir Fry

This easy dish makes a wonderful and flavorful frugal main dish that is paleo and AIP friendly too!  Serve it over desired carbohydrate (AIP - think cauli-rice or sweet potato). -- The Nourishing GourmetThis easy main dish is a stand by for our family. Ginger and garlic brightly flavor broccoli, mushrooms, and ground beef. It’s wonderful served over rice, cauliflower rice, or even eaten on its own. It’s very frugal, and fast to make – all of which makes this dish reappear on our menu frequently.

This is also the type of meal that works so well for us to be both an AIP-friendly main for me, and a dish that everyone else can enjoy too. I can serve this with rice or quinoa for my family to enjoy, and for me, I can enjoy it with cauliflower rice, or top a sweet potato with it.

I’ve mentioned many times that we typically eat a very simple diet, and this is an example of that. It just takes a couple of vegetables (and really, you can also make this with just broccoli), a meat, some fresh ginger and garlic, and a carb to serve it with. I should also note that this isn’t a “stir fry” made the traditional Chinese method. This is our easy no-fail method where the vegetables get well cooked along with the meat.

A couple of notes on the recipe:

  • For those on the AIP diet, you may like to pick up a bottle of coconut aminos. I like this recipe just as it is, but having the option of the sweet and salty coconut aminos is nice too.
  • To grate the fresh ginger, I love using my microplane (it has many uses in the kitchen!).
  • I use my largest beloved cast iron pan for dishes like this. I bought my largest pan at Goodwill (and practically had to fight off other shoppers for it). This 12-inch cast iron is very similar to what I used.

 

Gingery Broccoli and Mushroom Beef Stir Fry

Ingredients:

  • 2 tablespoons of fat of choice (I like saving leftover bacon grease for dishes like this. Yum!)
  • Two cups of broccoli (cut into smallish stalks/florets )*
  • ½ pound of mushrooms, gently washed, and thinly sliced
  • 1 pound of ground meat of choice (I used grassfed beef, but pork would be nice too)
  • 1 to 2 inches of fresh ginger, peeled and grated (you want about 1 tablespoon)
  • 3 large garlic cloves, peeled and finely minced or put through a garlic press
  • Unrefined salt to taste
  • To serve: soy sauce, tamari (for gluten-free), or coconut aminos (for AIP option), optional

Directions: 

1. In a large pan, heat fat of choice over medium to medium-high heat (stay with medium if using a cast iron pan) until hot. Add the broccoli and mushrooms and sprinkle with salt. Cook, stirring, for 5 minutes, or until the mushrooms are soft.

2. Add the beef, ginger and garlic cloves, and sprinkle again with salt. Stir, breaking the beef into small pieces as it cooks, until the beef it completely cooked.

3. If you have excess fat (depending on the grade of ground beef you used), push the meat and vegetables to one side, and tip the pan slightly to pool the grease on one side of the pan. Remove with a spoon.

4. Salt to taste. Serve with desired carbohydrate (such as rice, quinoa, cauliflower rice, sweet potatoes), and soy sauce, tamari, or coconut aminos.

*After I cut off the bunch of florets at the top of the broccoli stalk, I cut off the very end of the broccoli stem. I then peel the stem of the broccoli to remove the hard exterior, and thinly slice it. I add it back to the florets, and it will cook in the same time as the florets (plus, it’s very delicious, and reduces waste!).

Gingery Broccoli and Mushroom Beef Stir Fry
 
 
Ingredients
  • 2 tablespoons of fat of choice (I like saving leftover bacon grease for dishes like this. Yum!)
  • Two cups of broccoli (cut into smallish stalks/florets )*
  • ½ pound of mushrooms, gently washed, and thinly sliced
  • 1 pound of ground meat of choice (I used grassfed beef, but pork would be nice too)
  • 1- 2 inches of fresh ginger, peeled and grated (you want about 1 tablespoon)
  • 3 large garlic cloves, peeled and finely minced or put through a garlic press
  • Unrefined salt to taste
  • To serve: soy sauce, tamari (for gluten-free), or coconut aminos (for AIP option), optional
Instructions
  1. In a large pan, heat fat of choice over medium to medium-high heat (stay with medium if using a cast iron pan) until hot. Add the broccoli and mushrooms and sprinkle with salt. Cook, stirring, for 5 minutes, or until the mushrooms are soft.
  2. Add the beef, ginger and garlic cloves, and sprinkle again with salt. Stir, breaking the beef into small pieces as it cooks, until the beef it completely cooked.
  3. If you have excess fat (depending on the grade of ground beef you used), push the meat and vegetables to one side, and tip the pan slightly to pool the grease on one side of the pan. Remove with a spoon.
  4. Salt to taste. Serve with desired carbohydrate (such as rice, quinoa, cauliflower rice, sweet potatoes), and soy sauce, tamari, or coconut aminos.
Notes
*After I cut off the bunch of florets at the top of the broccoli stalk, I cut off the very end of the broccoli stem. I then peel the stem of the broccoli to remove the hard exterior, and thinly slice it. I add it back to the florets, and it will cook in the same time as the florets (plus, it’s very delicious, and reduces waste!).

 

The following two tabs change content below.
I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *