Modified Chinese Take-out Beef with Broccoli

Beef with Broccoli (Whole 30)

For the sauce:

1 teaspoon unrefined coconut oil
2 tablespoons date paste
2 tablespoons coconut aminos
1 teaspoon Frank’s Hot Sauce

For the entree:
2 cups browned ground beef, preferably cooked with diced onion
2 cups cooked broccoli
1-2 cloves of garlic, minced
1-2 teaspoons red pepper flakes

Toss the ingredients for the sauce into a wok heated over medium to medium-high heat. Feel free to play with the measurements…if you like your sauce a little sweeter, amp up the date paste. Saltier? Add more coconut aminos. Spicier? You got it–more Frank’s Hot Sauce!

Once the sauce has heated through, add the remaining ingredients and stir to coat with the sauce. Because I used already prepared beef and cooked broccoli, the dish was ready as soon as the food was hot, about 5 minutes. Serves 3-4.

If starting with raw beef and broccoli, sauté 1 pound of ground beef with 1/2 an onion (diced) in an additional teaspoon of coconut oil and either blanche the broccoli in boiling water or roast in the oven at 350 degrees for 6-8 minutes.

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