Lemon Herb Beef and Broccoli (AIP, Whole30, Keto)

A one-skillet meal that’s ready in about 30 minutes, this Lemon Herb Beef and Broccoli is a weeknight hero. The beef is cooked to perfectly crispy chunks, the broccoli is bright with hints of lemon and the onion brings it all together. A simple dinner with minimal clean-up that the entire family will love. It’s Whole30 and AIP compliant and even Keto friendly and from my second book Made Whole Made Simple.

Why This Recipe Works

These perfectly browned morsels of beef are little bites of heaven. Don’t rush the browning process, an overcrowded pan is the enemy of great texture. This is the kind of recipe I make for my mom when I go back home, it’s a feel-good meal that delivers big flavor! Check out the recipe notes for my allergen-free baking powder recipe, it’s integral to the beef texture. The baking soda acts as a tenderizer, while the other components create a fantastic coat that gives the beef the most wonderful color and mouthfeel! 

About The Ingredients

• Churrasco (AKA Skirt Steak): Best steak ever… called Churrasco when prepared in Latin American dishes; this long, thin, flavorful cut of meat is perfect for getting delicioulsly crsip morsels of beef goodness. Look for Skirt Steak or alternatively, Flank Steak.

• Baking Powder: This piece is super important for texture. If you want to make your own AIP grain free powder check you can use this recipe on my blog or check out this amazing allergen friendly paleo, AIP pre-made baking mix.

• Coconut Aminos: These are a savory-sweet liquid made from Coconut sap. Cool right? They are a soy-free, gluten-free alternative to Tamari. However, you can also use Tamari, Liquid Aminos, or Balsamic Vinegar to meet your taste and allergy needs.

Step-by-Step Lemon Herb Beef and Broccoli

The incredible lemon-herb flavor this recipe boasts is all about the one-pan magic. Take your time to get familiar with the sequence of steps and you will be golden;

• To begin; chop the steak into small cubes and place them in a large bowl.
• Then, heat a 16” cast iron skillet over medium heat

• While it comes to temperature, toss the steak cubes with the baking powder until well coated.
• Then add in the aminos and fish sauce, rosemary sprig, lemon rice and ¼ teaspoon salt, mix well and let it marinate until the skillet gets hot.  
• When the skillet comes to temperature, add 2 tablespoons of olive oil. Put half of the beef in the skillet, adding one piece at a time, making sure none of the pieces are touching each other. Cook here, undisturbed for 2 minutes, then use tongs to turn the pieces over and cook for 2 more minutes. The cubes should have a nice, dark, glossy crust on the sides that were browned.   

• Remove the cooked pieces from the skillet and brown the rest of the meat in the same way. When every piece has been cooked, add them all back in to the skillet to mix with the rosemary, lemon and remaining marinade, then transfer the beef to a bowl and set it all aside. This last step should happen quickly so you don’t overcook the beef.  
• Put the remaining oil in the skillet, add the onion and garlic and sauté, stirring often until tender, about 4 minutes.
• Then add in the broccoli and remaining salt, and sauté, stirring often until tender and bright green, about 6 minutes. Stir in the lemon juice, deglazing the skillet and mixing all the flavor into the broccoli.  
• Add the beef back into the skillet, mix well and serve right away!  

Frequently Asked Questions