Full GAPS Beef and Broccoli Stir-Fry

Ebonie Garnica

Full GAPS Beef and Broccoli Stir-Fry

Thin sirloin, broccoli, and carrots cook in one skillet with separate marinade and sauce measures of coconut aminos and dry white wine. Fresh ginger, garlic, homemade chicken Meat Stock, honey, and coconut oil complete the sauce. The meat sears first, the vegetables steam briefly, and everything is tossed together until coated.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Marinate 20 minutes mins

Total Time 45 minutes mins

Servings: 4 to 6 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

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Steak marinade

• 1 1/2 pounds sirloin, sliced thin against the grain
• 1 tablespoon coconut aminos from a bottle whose complete current ingredients fit GAPS
• 1 tablespoon dry white wine

Ginger and garlic mixture

• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon coconut oil

Sauce

• 3 tablespoons prepared homemade chicken Meat Stock
• 3 tablespoons coconut aminos from the same verified bottle
• 3 tablespoons dry white wine
• 1/2 teaspoon coconut oil, melted
• 2 garlic cloves, minced
• 1 teaspoon raw honey

Vegetables and skillet

• 3 tablespoons coconut oil, divided
• 1 head broccoli, cut into bite-size pieces
• 4 carrots, sliced diagonally into thin coins
• 2 tablespoons water
• 1 tablespoon properly prepared sesame seeds, optional after seeds are tolerated

Equipment

• Three mixing bowls
• Small water bowl
• Large 12-inch skillet with lid
• Tongs
• Clean bowl for cooked sirloin

Method

 

Prepare the three mixtures

1. Toss the sliced sirloin with 1 tablespoon coconut aminos and 1 tablespoon dry white wine. Leave it at room temperature for 20 minutes.
2. In a second bowl, combine 2 minced garlic cloves, 1 tablespoon minced ginger, and 1 teaspoon coconut oil.
3. In a third bowl, whisk the chicken Meat Stock, 3 tablespoons coconut aminos and 3 tablespoons dry white wine, 1/2 teaspoon melted coconut oil, the remaining 2 minced garlic cloves, and raw honey.
4. Measure 2 tablespoons water into a small bowl and place it near the stove with a lid for the skillet.

Cook the stir-fry

1. Heat a large 12-inch skillet over medium heat for 2 minutes.
2. Add 2 tablespoons coconut oil and swirl to coat the pan.
3. Lay the sirloin in a single layer. It should sizzle when it reaches the pan.
4. Leave the beef undisturbed for 1 to 2 minutes, until the first side is brown. Turn with tongs and brown the second side for 1 to 2 minutes.
5. Transfer the sirloin to a clean bowl.
6. Add the remaining 1 tablespoon coconut oil to the empty skillet and heat until it just shimmers.
7. Add the broccoli and carrots. Stir continuously for about 1 minute.
8. Pour in the 2 tablespoons water and cover the skillet immediately for about 30 seconds.
9. Remove the lid and continue stirring until the water has evaporated.
10. Push the vegetables aside to form a well in the center. Add the ginger-and-garlic mixture and stir it in the center for about 45 seconds.
11. Fold the aromatic mixture into the vegetables.
12. Return the sirloin and its accumulated juices to the skillet. Add the sauce.
13. Toss over the heat until the measured stock, wine, and aminos sauce reduces enough to begin thickening and coats the beef and vegetables.
14. Sprinkle with the optional properly prepared sesame seeds and serve immediately.

Notes

Keep the one-tablespoon marinade measures separate from the three-tablespoon sauce measures. The forty-five-minute total includes twenty minutes marinating. Coconut oil is measured separately for aromatics, sauce and skillet. The sauce thickens by reduction without arrowroot. Optional sesame seeds must be properly soaked and sprouted or fermented, then dried. Check the complete current coconut-aminos ingredient list before use.

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Thin sirloin, broccoli, and carrots cook in one skillet with separate marinade and sauce measures of coconut aminos and dry white wine. Fresh ginger, garlic, homemade chicken Meat Stock, honey, and coconut oil complete the sauce. The meat sears first, the vegetables steam briefly, and everything is tossed together until coated.

I homeschool and work second shift, so a stir-fry that comes together in one skillet after a short marinade fits a weeknight better than a dish with multiple pans. The three separate mixtures can be measured out ahead of time, then the actual cooking moves quickly.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 45 minutes, including a 20-minute marinade
Yield: 4 to 6 servings

Ingredients

Steak Marinade

• 1 1/2 pounds sirloin, sliced thin against the grain
• 1 tablespoon coconut aminos from a bottle whose complete current ingredients fit GAPS
• 1 tablespoon dry white wine

Ginger and Garlic Mixture

• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon coconut oil

Sauce

• 3 tablespoons prepared homemade chicken Meat Stock
• 3 tablespoons coconut aminos from the same verified bottle
• 3 tablespoons dry white wine
• 1/2 teaspoon coconut oil, melted
• 2 cloves garlic, minced
• 1 teaspoon raw honey

Vegetables and Skillet

• 3 tablespoons coconut oil, divided
• 1 head broccoli, cut into bite-size pieces
• 4 carrots, sliced diagonally into thin coins
• 2 tablespoons water
• 1 tablespoon properly prepared sesame seeds, optional after seeds are tolerated

The marinade and sauce each use coconut aminos and dry white wine at different measured amounts. Keep the one-tablespoon marinade portions apart from the separate three-tablespoon sauce portions. Fresh ginger joins garlic in the aromatic bowl; the sauce has its own separately measured garlic. Chicken Meat Stock and honey join the sauce before it reduces around the beef and vegetables.

Prepare the Three Mixtures

1. Toss the sliced sirloin with 1 tablespoon coconut aminos and 1 tablespoon dry white wine. Leave it at room temperature for 20 minutes.
2. In a second bowl, combine 2 minced garlic cloves, 1 tablespoon minced ginger, and 1 teaspoon coconut oil.
3. In a third bowl, whisk the chicken Meat Stock, 3 tablespoons coconut aminos and 3 tablespoons dry white wine, 1/2 teaspoon melted coconut oil, the remaining 2 minced garlic cloves, and raw honey.
4. Measure 2 tablespoons water into a small bowl and place it near the stove with a lid for the skillet.

Keep the one-tablespoon marinade measures and three-tablespoon sauce measures separate.

Cook the Stir-fry

1. Heat a large 12-inch skillet over medium heat for 2 minutes.
2. Add 2 tablespoons coconut oil and swirl to coat the pan.
3. Lay the sirloin in a single layer. It should sizzle when it reaches the pan.
4. Leave the beef undisturbed for 1 to 2 minutes, until the first side is brown. Turn with tongs and brown the second side for 1 to 2 minutes.
5. Transfer the sirloin to a clean bowl.
6. Add the remaining 1 tablespoon coconut oil to the empty skillet and heat until it just shimmers.
7. Add the broccoli and carrots. Stir continuously for about 1 minute.
8. Pour in the 2 tablespoons water and cover the skillet immediately for about 30 seconds.
9. Remove the lid and continue stirring until the water has evaporated.
10. Push the vegetables aside to form a well in the center. Add the ginger-and-garlic mixture and stir it in the center for about 45 seconds.
11. Fold the aromatic mixture into the vegetables.
12. Return the sirloin and its accumulated juices to the skillet. Add the sauce.
13. Toss over the heat until the measured stock, wine, and aminos sauce reduces enough to begin thickening and coats the beef and vegetables.
14. Sprinkle with the optional properly prepared sesame seeds and serve immediately.

Physical Cues

The skillet heats before the oil and beef are added. The meat should make an audible sizzle; then leave each side alone long enough to brown before turning it.

During the vegetable stage, keep the lid on for only 30 seconds. After uncovering, continue until the measured water has evaporated before opening the aromatic well.

The sauce has no arrowroot slurry. Toss until the liquid naturally reduces, begins to thicken, and clings to the beef and vegetables.

Why This Version Fits Full GAPS

Fresh beef, broccoli, carrots, garlic, ginger, coconut oil, honey, homemade chicken Meat Stock, and dry white wine fit this Full GAPS version.

Use coconut aminos whose complete ingredient list fits GAPS. Products vary, so check the bottle before measuring the separate marinade and sauce amounts.

Dry white wine replaces the excluded sherry at the same one-tablespoon marinade and three-tablespoon sauce measures. Arrowroot is left out; reduce the stock-and-wine sauce in the pan until it coats the stir-fry.

The heated sauce uses one-half teaspoon coconut oil in place of sesame oil. Optional sesame seeds should be properly soaked and sprouted or fermented, then dried before they are sprinkled on the finished dish.

Leftovers

Transfer leftovers to a covered container and refrigerate.

FAQ

Are the Two Coconut-aminos Measures Interchangeable?

No. Use 1 tablespoon in the 20-minute steak marinade and a separate 3 tablespoons in the sauce.

Why Is There No Arrowroot Slurry?

Arrowroot is a starch excluded from this Full GAPS formula. Toss the stock-and-wine sauce over the heat until it naturally reduces and coats the ingredients.

Can I Use Tamari or Soy Sauce?

No. Use qualifying coconut aminos and check that bottle’s complete ingredient list.

Which Stock Belongs in the Sauce?

Measure 3 tablespoons completed homemade raw-meaty chicken Meat Stock, not a long-cooked bare-bone broth or packaged broth.

Can I Use the Optional Sesame Seeds Straight from the Package?

Use them only after proper GAPS soaking, sprouting, or fermentation and complete drying. They remain optional.

Related Recipes

For another beef dinner, try Greek Beef Kabobs for Full GAPS, or browse all recipes for more Full GAPS dinners.

Recommended Equipment

• A large 12-inch skillet
• Three small bowls for the marinade, aromatic mixture, and sauce
• A whisk
• Tongs for turning the beef

Next Steps

The One-Pot & Sheet Pan Cookbook is coming soon, with more single-skillet Full GAPS dinners like this one. While it is being prepared, browse all recipes for tonight’s meal.