🥢 Soy-Free Teriyaki 🥩 Beef & Butter Roasted Broccoli 🥦

This is a better version of the traditional beef and broccoli recipe, as it does not call for sugar or soy sauce and instead uses coconut aminos made from the fermented sap of the coconut palm.

I have split this recipe into two separate recipes, giving you more options. If you follow a less strict carnivore diet, then the teriyaki beef recipe will work for you, and if you are eating keto, you can combine these recipes to make a fantastic meal. You can also make the roasted broccoli as a side dish that will pair well with many meals.

The longer you marinate the beef, the more flavor and tender it will be, but if you’re short on time an hour, it will do.

This dish will be stored in an air-tight container in the fridge for up to a week and can last three months if frozen.

As with all of my recipes, I encourage you to customize this recipe to suit your taste by modifying it as you wish. For a spicy dish, include dried pepper flakes or garlic chili sauce. If you don’t like ginger, skip it. It’s up to you to experiment to see what you like best. The toasted sesame seeds are a terrific garnish and add some flavor, but you could substitute them for everything bagel seasoning, too.

Regarding the type of beef for this dish, I use beef bottom round steak that is a quarter inch thick. I cut it into one-inch wide strips. You can use many other cuts of beef as well. For example, flank or skirt steak would also work well.

To reduce preparation time, you can use frozen garlic and ginger cubes made in advance or purchased from the market.

This teriyaki beef and broccoli is an excellent meal alone, but it can also be served with steamed rice or with sautéed onions and bell peppers for more of a stir-fry-style dish.

Teriyaki Beef

Difficulty Level: 3 out of 5 Meatballs

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Servings: 4

• 2 tablespoons of rice vinegar
• 2-3 pounds of beef bottom round steak, ¼ inch thick, cut into 1-inch wide strips
• 1/2 cup of coconut aminos
• 2 cloves of garlic, minced
• 1 inch of ginger root, grated
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of coconut oil
• 1 tablespoons of sesame oil
• 1 tablespoon of toasted sesame seeds
• 1 teaspoon of salt
• 2 teaspoons of pepper

Place the beef in a large zip-top bag, then add 1 tablespoon of rice vinegar and 1/4 cup of coconut aminos. Seal the bag and shake to mix liquids and coat the beef. Refrigerate for a minimum of one hour, but for best results overnight.

In a small bowl, prepare the teriyaki sauce by combining the remaining rice vinegar and coconut aminos. Then add the sesame oil, ginger garlic, Worcestershire sauce, and sesame seeds. Stir to mix, and set aside.

Remove beef from marinade and let it come to room temperature.

Place a large skillet over high heat, and add the coconut oil. Once the oil is melted and the pan is hot, add the beef and stir every few minutes until it is fully cooked and slightly charred.

To serve, toss a portion of the beef and the roasted broccoli in some of the sauce.

Nutritional Facts: (Per Serving) Calories 617 Protein 76g Fat 28g Total Carbohydrates 8g

Roasted Broccoli

When you roast broccoli at high heat and allow the edges to brown, it enhances the flavor and the plate’s presentation. This simple recipe is easy to make and goes with a variety of entrees.

Clarified Butter

• If you don’t use clarified butter you run the risk of burning the butter. A fast and easy way to make clarified butter includes microwaving a stick of butter in a glass or ceramic container like a bowl. I like to use a Pyrex glass measuring cup with a pour spout so I don’t make a mess.
• Microwave the butter for a minute and check if it is melted. If not, microwave it for thirty-second intervals until completely melted. Be careful not to overdo it, or it can make a mess. Once melted, let it rest for about five minutes, allowing the butter solids to settle to the bottom. Now, slowly pour the butter into another vessel, making sure not to pour out the white milk solids that have settled to the bottom.

Now you have clarified butter you can use to cook anything you like at high heat. I like to brown the milk solids in a sauté pan and pour them over a freshly grilled steak. If you have not had steak and butter, you’re in for a real treat, and when you brown it, you get a wonderful nutty note, and it is delicious.

If you’re short on time, you can roast the whole head of broccoli without first cutting it into bite-size florets, but you may need to add additional cooking time.

Get creative and try different seasonings to see what you prefer. But you can’t go wrong with just salt and pepper.

Do not throw out the broccoli stems. You can roast them with the florets or save them to make a stock or soup.

Difficulty Level: 1 out of 5 Meatballs

Prep Time:  5 Minutes

Cook Time:  20 Minutes

Servings: 4

• 1 head of broccoli, cut into bite-size pieces
• 2 tablespoons of clarified butter, melted
• ½ teaspoon of salt
• ¼ teaspoon of pepper

Preheat your oven to 425 degrees.

Toss ingredients together in a large bowl. Then, spread out on a baking sheet.

Bake for 15-20 or until the edges start to brown.

Nutritional Facts: (Per Serving) Calories 117 Protein 4g Fat 8g Total Carbohydrates 10g