Healthier Than Takeout Beef + Broccoli

One thing I’m really good (bad?) at is hoarding food in my freezer and cabinets. This may be due to the fact that I don’t have a car so I don’t ever know the next time I’ll make it to the grocery store, or just because I think I need a lot more “kitchen staples” than I probably do. Whatever the reason, my hoarding habit came in handy when I was craving takeout but wanted to use ingredients I already had. I had the beef and broccoli in the freezer, and quinoa is one of the things I try to keep on hand at all times. This dinner came together in about 30 minutes and made a little bit more than four servings, which means I have dinner for the rest of the week. Double score. Are you sold yet? Try it yourself.

Healthier Beef + Broccoli



1 lb chuck roast, bottom round roast, or any kind of stew meat

1 package (about 5 cups) frozen broccoli

½ red onion, sliced

3 garlic cloves, minced ½ cup low-sodium soy sauce (substitute: coconut aminos)

1 teaspoon ground ginger

1 tablespoon coconut oil

1 cup quinoa, 2 cups of water for cooking (substitute: another grain)

1 teaspoon sesame seeds (optional)



1. In a large skillet on medium heat, melt the coconut oil. Once melted, add the meat.

2. Cook meat until browned on all sides, about 5-7 minutes.

Amateur tip: be sure to not overcrowd the pan. Depending on the size of your skillet, you may need to brown half of the meat at a time.

Amateur tip: ALWAYS season meat with salt + pepper when you’re cooking it.

3. Meanwhile, prepare broccoli according to package. This will either mean steaming it in the microwave or boiling for a few minutes.

4. Once meat is browned, remove from the skillet. Add onions and garlic to the skillet and cook until onions are soft.

5. Add the broccoli, meat, soy sauce and ginger to the skillet with onions + garlic. Mix.

6. Reduce heat to low and let simmer.

7. Meanwhile, prepare the quinoa according to the instructions on the package. This generally means bringing 2 parts water, 1 part quinoa to a boil and reducing to a simmer for 10-15 minutes until all the water is evaporated.

8. Serve beef + broccoli mixture on top of quinoa. Top with sesame seeds, if desired.

You’ll notice that I have a couple substitutions listed above. If you don’t eat soy or are opposed to using soy sauce, you can use coconut aminos in the same proportions as a substitute.

I used quinoa because it’s the only grain I had on hand. I really liked the way it tasted with the beef + broccoli, but if you have rice or another grain that you want to serve with this instead, go for it. You could try millet or amaranth, prepared according to the package instructions.

Finally, the sesame seeds are totally optional. I think they add flavor to the dish, but if you don’t have them in your cabinet (who really does?) you don’t have to go out of your way to purchase them. This will be just as good without.

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2 thoughts on “Healthier Than Takeout Beef + Broccoli

  1. I love chinese takeout but I am working on my spring break body! This is a great idea and your instructions are laid out so well. I’ll be giving it a try and let you know what I think 🙂


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