Spicy Paleo Beef and Broccoli
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
INGREDIENTS
1 lb beef, cut into small pieces or strips (flank steak works well)
¼ cup tapioca flour
1 tablespoon coconut oil
2 tablespoons garlic, crushed
1 tablespoon ginger, fresh grated
1 serrano chile, seeded and diced
1 cup of coconut aminos
2 tablespoons coconut sugar*
1 cup beef bone broth
4 cups broccoli florets
3 tablespoons coconut oil
INSTRUCTIONS
In a large bowl add your beef pieces and tapioca flour. Mix to make sure all the pieces are well coated and set aside.
In a large skillet add 1 tablespoon of coconut oil and heat to medium. Add the garlic, ginger, and serrano chile and saute for a minute or two.
Next add the coconut aminos, broth and coconut sugar. Mix well and simmer for 5 minutes.
Meanwhile, place your broccoli florets in a microwavable dish and cook for 4 minutes.
When the sauce is done, pour into a bowl and set aside.
Add the 3 tablespoons of coconut oil to the skillet and heat on high.
Add the meat and quickly get it brown and a bit crispy. Take out and place on a piece of paper towel to drain. You may have to do this in batches.
When done with the meat, pour out the excess oil and throw away.
Add the meat and broccoli back to the skillet and pour the sauce over top.
Let simmer for 5 minutes.
Serve over rice.
*Note: I have since changed the amount of coconut sugar in this dish. Start with 2 tablespoons and add more after you taste it. We liked it with just 2 tablespoons.
Slightly adapted from mylifecookbook.com