Mr. Dig and I used to frequent this tiny Chinese restaurant in college where we would get the most delicious beef and broccoli. Ever since then, I’ve been on a quest to recreate the flavors of that particular recipe in my own kitchen. After years of trying, I think I’ve come up with something pretty close!
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Best of all, this version is infinitely more healthful. There are fat soluble vitamins from the ghee and grass fed beef, there’s sulfur (among other minerals) from the 2 types of onions and a variety of mushrooms, and all kinds of vitamins and minerals from the broccoli, bok choy, and bean sprouts. Next time, I plan to do 1 part ground liver or offal to 2 parts ground beef so that I can up the nutrient-goodness even more (and this recipe has strong flavors that will hide the taste from my non-liver-loving husband).
As an added bonus, this recipe can be made quickly (it’s actually just the cutting of the veggies that takes time) and works amazingly well as leftovers (if anything, the flavors blend even better the next day!).
- 1 tablespoon ghee (can substitute butter or coconut oil)
- 1/2 of a purple onion, sliced
- 1/2 of a sweet yellow onion, sliced
- 1.5-2 cups mushrooms, sliced (I used a combination of white button mushrooms, bella mushrooms, and shiitake mushrooms)
- 1/4 cup bok choy, chopped
- 2 cups broccoli florets
- 1 cup bean sprouts
- 1 lb grass fed beef (can use ground beef or steak strips…if you’re using ground, you can make a portion of it ground liver or offal to make this recipe even more nutrient dense!)
- 1 tablespoon tamari sauce
- 1 teaspoon fish sauce
- 1 teaspoon garlic powder
- salt, to taste (I use Redmond Real Salt)
1. Melt ghee (or butter or coconut oil) in a large skillet over medium heat.
2. Place the purple onion, sweet yellow onion, mushrooms, and bok choy into your skillet, sprinkle with a dash of salt, and saute for 10 minutes.
3. Once the onions, mushrooms, and bok choy as softened, add your grass-fed beef, sprinkle with a dash more salt, and cook until the beef is browned (about 8-10 minutes). You’ll need to stir occasionally so that the beef cooks evenly.
4. Add in your bean sprouts and cook for another 5 minutes, stirring occasionally.
5. Add in your tamari sauce, fish sauce, and garlic powder and let simmer for a couple minutes. Taste and see if you want to add more salt. I had bought the low-sodium tamari sauce because it was all they had so I still had to add a bit more salt…but you may not need to!
6. Add in your broccoli florets and stir. Let simmer for a few minutes (I wouldn’t let it go longer than 5 so the broccoli doesn’t get soggy).
7. Take your skillet off the stove and serve.
I recently made this recipe with roasted brussel sprouts but it works with white rice, cauliflower rice, sauteed cabbage, or just by itself!