Whole30 Beef & Broccoli

This dish is so easy to make & a crowd-pleaser for sure.

I used meatballs for this dish, but you can use any cut of beef. I usually make this with sirloin or top round steak, but since I bought ground beef in bulk, I wanted to make sure i'm using what I have on hand.

Let's get cooking!

-serves 4-

Meatballs:

• 2 lb ground beef
• 1 tsp arrowroot powder
• 2 tbsp coconut aminos
• 1/2 tbsp sesame oil
• 1/4 tsp baking soda
• 1 tsp Red Boat fish sauce
• 3 large cloves of garlic, minced or grated
• 1-inch sized knob of ginger, minced or grated
• 1 tbsp Fourth & Heart original ghee
• salt & pepper to taste

Bring your beef to room temperature, trust me, your hands will thank you later.

Combine the ground beef, garlic, ginger, 2 tbsp coconut aminos, 1/2 tbsp sesame oil, 1 tsp arrowroot powder, 1/4 tsp baking powder, and S&P by kneading the mixture with your hands. After it's well-combined, form the beef into meatballs approximately 1-inch in diameter.

After you've got meatballs formed, it's time to pack them tight to get the air out & make sure they stick. With clean hands, toss each meatball between your hands.

Next, place a large non-stick frying pan on medium heat, then add 1/4-1/2 tbsp of ghee. If you're using a non-stick pan, use 1/4 tbsp, if you're using stainless steel or ceramic, add 1/2 tbsp of ghee.

Place meatballs in the saucepan in a single layer & turn occasionally to brown all sides. Cook in batches until complete.

Veggie time:

• 3 - 12 oz bags broccoli florets
• 2 red bell peppers, diced
• 1 cup snow peas, chopped
• 1 small shallot, finely chopped
• 4 scallion bulbs, finely chopped
• 1/2 tbsp ghee
• 2 tbsp water

Remove all of drippings from cooking the meatballs & save it in a bowl. Place a wok, or a large saucepan on medium-high heat. Add the ghee & scallions to the pan, then saute for 30 seconds. Next, add all the broccoli florets, 2 tbsp water, & 2 tbsp of the drippings. Toss everything in the pan to coat, then place the lid on & let it cook for 10-15 minutes. Be sure to toss the broccoli about every 5 minutes to prevent it from burning. When it is fork tender, remove it from pan & place it in a bowl, but leave any liquids in the pan. Next saute the bell peppers & snow peas for about 4 minutes.

Get saucy:

• 2 tbsp coconut aminos
• 1/2 tsp sesame oil
• 1/2 tsp arrowroot powder
• 2-3 tbsp water
• 1 tsp toasted sesame seeds

Combine the remaining drippings from cooking the meatballs, 2 tbsp coconut aminos, 1/2 tsp sesame oil, & 1/4 tsp red pepper flakes in a saucepan. In a separate small bowl, whisk together 2 tbsp water & 1/2 tsp arrowroot powder. Add the arrowroot mixture to the pan & whisk well. Cook on medium-high heat until it thickens to almost the consistency of agave nectar. The sauce will thicken a little bit more once it cools.

Now it's time to plate your food (or place them in your food prep containers). Add the veggies to each plate or container, then a spoonful of the sauce, & toss to coat. Place the meatballs & remaining sauce on top. Sprinkle with some toasted sesame seeds, finely chopped scallions, & enjoy!