By now it’s probably no surprise that I love Chinese food, Indian food, Thai food, etc. Well, I love ALL food, but ethnic cuisine holds a special place in my heart. Beef and Broccoli used to be one of my go-to items to order for Chinese take-out, but it definitely was the MSG-filled unhealthy kind back in the day. This Whole30 compliant version uses coconut aminos in place of soy sauce, along with ginger, garlic, and fish sauce. You would never know it’s a healthier version! 🙂 I served ours over cauliflower rice, but this would be great over carrot noodles, too!

For the meat, I thawed out some Butcher Box sirloin steaks that we had in the freezer. You can use flank steak or any other cut you want, just make sure to cut against the grain. Butcher box is my new go-to when it comes to meat – they provide only grass-fed, grass-finished, organic beef, poultry, and pork and it gets shipped right to your doorstep! You can use this link to get $25 off your first order plus free bacon!

Beef & Broccoli with Cashews {Whole30, paleo}

A healthier take on the popular Chinese takeout dish - full of flavor without any of the gluten or grains!
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  • 1.5 lbs steak of choice (I used two 12 oz sirloin steaks) sliced against the grain
  • 2 heads broccoli chopped, or one package of the pre-cut kind from Trader Joe's
  • 2 tbsp olive or sesame oil
  • ¼ cup cashews

Beef Marinade


  • ½ cup Coconut Aminos
  • 2 cloves minced garlic
  • 2 tsp minced fresh ginger
  • ½ tsp fish sauce, I like Red Boat brand
  • 1 tsp rice vinegar
  • 1 tsp red pepper flakes


  • Slice your steak very thin against the grain and place into a large bowl. Mix the marinade ingredients and pour over the sliced steak. Let is sit (covered in the fridge) for 15 mins or so.
  • Meanwhile, whisk the sauce ingredients and set aside. Heat the 1 tbsp of sesame (or olive) oil in a large non-stick saute pan (or wok if you have one!) over medium high heat. It's important to get your pan HOT. Once heated, add in the sirloin along with any marinade.
  • Cook 2-3 mins each side until browned and crispy. You may need to do this in batches depending on how big your pan is. You don't want to overcrowd the meat. Once cooked through, remove from pan.
  • Add the additional tbsp of oil to the hot pan and add in your broccoli and cashews, scraping up any brown bits in the pan. Saute with a pinch of salt for 3-4 mins until the broccoli begins to turn bright green. Add the beef back to the pan along with the sauce, and stir for 1-2 mins until it thickens a bit and broccoli is cooked to your desired doneness. Serve over caulirice or carrot noodles. Enjoy!


Calories: 662kcal, Carbohydrates: 43g, Protein: 64g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Cholesterol: 138mg, Sodium: 1873mg, Potassium: 2169mg, Fiber: 11g, Sugar: 8g, Vitamin A: 2723IU, Vitamin C: 362mg, Calcium: 266mg, Iron: 8mg

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