Low-Inflammation Beef and Broccoli

An anti-inflammatory, gut-friendly take on traditional takeout beef and broccoli. Made without cornstarch, soy, or fresh garlic to prevent bloating while keeping flavors rich and savory.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk all the sauce ingredients together in a small bowl until the arrowroot powder is completely dissolved. Set aside.

Step 2

Heat avocado oil in a large skillet or wok over high heat. Add the thin beef slices in a single layer and sear for 1 minute without moving. Toss and cook for 1 more minute until just browned, then transfer beef to a plate.

Step 3

Lower heat to medium. Add broccoli florets, red bell pepper strips, and 3 tablespoons of water to the same pan. Cover with a lid immediately and steam for 2 to 3 minutes until vibrant green.

Step 4

Stir the sauce bowl quickly to redistribute the starch, then pour it directly into the pan with the vegetables. Stir constantly for about 1 minute until the sauce bubbles and thickens

Step 5

Return the cooked beef and any plate juices back to the pan, tossing for 30 seconds to glaze everything completely.

Step 6

Turn off the heat, move the pan off the burner, and drizzle with toasted sesame oil before serving.