Tender grassfed beef, crisp organic broccoli, onions, garlic, and umami sauce with no MSG over pressure cooked basmati rice. Get the recipe.
Beef and broccoli is a Chinese classic. But when you dine out, you're likely eating grain-fed beef, non-organic broccoli and MSG in the sauce to make it taste umami. Hit all your taste sensations without the migraine-causing flavor enhancers. I'll show you how to make this gorgeous with ingredients from Dr. Gundry's YES list. Read on for the recipe.
Isn't is great when you make something at home that's better than the restaurant version? I've created my better-than-Chinese-takeout, LFG version of beef and broccoli. It's quick and easy and you can serve it serves four people.
Isn't it true that whenever you order Chinese takeout with a group, someone always ends up getting beef and broccoli? Well, it's been my experience. Usually I think to myself, "Boring!" But then, of course, it's always the thing that gets devoured first. Why is it so good? It's just beef and broccoli. What do they do to it? Monosodium Glutamate (MSG), that's what!
This compound is found naturally in some foods like mushrooms, beef, tomatoes, and cheese. When you eat foods containing MSG, they just taste better. That's because they touch on a taste sensation known as umami. Umami is a category of taste that excites when glutamate is present. And we like it a lot.
To describe this sensation, it's like savory and tangy had a baby. Adding MSG is the cheater way to achieve this foodgasm. But many people, I for one, complain about headaches after eating foods enhanced with MSG. So how to we get this taste naturally, without the chemical? A clever combination of seasonings along with simple salt and pepper can often give us the umami sensation without the pounding aftermath.
To make this dish, you'll need a nice 8 oz. cut of 100% grassfed beef, like a tri tip or even a New York strip would be lovely. When it says 100% grassfed on the label, it means the animal has been fed nothing but grass its whole life. Otherwise, the beef if likely finished with corn. So pick your beef wisely, my friends.
Now let’s chew the fat. The right oil is important for great flavor. I used black sesame oil, but grassfed ghee works too if you want rich buttery flavor. Another alternative is rice bran oil. It's an approved oil on Dr. Gundry's YES list, but it has a more neutral taste.
In addition to good ingredients, you’ll need a few tools. If you have a wok, GREAT! But a nice big frying pan works too. If you plan to serve your beef and broccoli over rice, then get the pressure cooker out.
i recommend rice to soak up the rich brown sauce. To flavor the sauce, I used a scoop of Gundry MD Lectin Free Vegetable Broth and coconut aminos. So be sure to have these handy. If you haven't yet tried the vegetable broth, I highly recommend you do. You'll find it in the food section of the Gundry MD products. To get it with my discount CLICK HERE.
This broth is nice to sip on a cold evening, but even better to cook with. It has a very gingery taste that lends itself nicely in Asian recipes. Check out my egg foo young recipe, too. It will feel more like takeout if you pass around more than one dish. Heck, pick up some of those paper takeout cartons from Michael's while you're at it.
Okay ready to make LFG beef and broccoli? Let's go!
LFG Beef & Broccoli
3 Tbsp Black Sesame Oil
1 Small Onion (coarsely chopped)
3 Cloves Garlic (minced)
1 lb Organic Broccoli Florets
8 oz Grassfed Tri Tip or New York Strip (cubed)
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Tapioca or Sweet Potato Starch
1 Scoop Gundry MD Lectin Free Vegetable Broth
2 Tbsp Coconut Aminos
2 Cup Water
2 Cups Prepared Cauliflower or Pressure Cooked Basmati Rice
Black and White Sesame Seeds (garnish)
Step 1: Stir Fry the Vegetables
In a very hot wok or large frying pan, heat oil. Add chopped onion, garlic, and broccoli florets. Stir fry in hot oil for one minute until broccoli is shiny and bright green.
Step 2: Sear Beef
Add cubed beef and stir fry one more minute until beef is seared, but still rare inside.
Step 3: Make Sauce
Push veggies and beef to one side and sprinkle starch into the empty portion of the wok. Make a roux with the remaining oil. If you need to add a touch more oil to form a paste, do so. Once your paste is formed, add the broth powder, coconut aminos and water and whisk it all together while still keeping it to one side of the wok. Tilting the wok helps. Then marry the sauce with the beef and veggies and let simmer until the sauce thickens.
Plate over rice and sprinkle with sesame seeds. ENJOY!