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Beef & Broccoli Stir Fry on Coconut Rice

Beef & Broccoli Stir Fry on Coconut Rice

Kitchen Supplies:

  • Sieve
  • Small pot
  • Large bowl
  • Large pan


¾ cup white arborio rice

1+1 cups water

To taste salt & pepper

½ cup coconut milk

8-10 oz. beef, stir-fry strips (field gate)

3 tbsp. tamari

2 tbsp. biodynamic extra virgin olive oil

2 cups broccoli

½ lb. bok choy, baby

1 onions, yellow

2 cloves garlic

1-inch piece ginger

2 tbsp. vegetable bouillon cubes

2 tsp. cornstarch

1 tsp. golden cane sugar (turbinado)

¼ tsp. crushed chili pepper

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Make the Rice
• Rinse the rice in a fine sieve under cold water.
• Add it to a small pot with 1 cup water, a pinch of salt, and the coconut milk. Bring to boil.
• Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the liquid is absorbed, 10-15 minutes.

Cook the Beef
• In the meantime, add the beef strips and half of the tamari to a large bowl. Toss to coat.
• Heat 1 tbsp. olive oil in a large pan over high heat.
• Once the oil is sizzling, add the beef strips and sear for 1 minute per side. Transfer the beef to a plate and return the pan to the element.

Prepare the Veggies
• Rinse the broccoli and chop it into florets.
• Rinse the bok choy and roughly chop it.
• Dice the onion, and mince the garlic and ginger.

Make the Sauce
• Add 1 tbsp. olive oil to the same pan used earlier for the beef. Add the onion, garlic and ginger and cook until tender and fragrant, 2-3 minutes.
• Stir in 1 cup of water, the vegetable bouillon, cornstarch, sugar, and remaining tamari. Season with salt and pepper to taste.
• Bring the mixture to boil then reduce heat to simmer. Cook, stirring occasionally, for 2-3 minutes.

Bring It All Together
• Stir in the beef strips, broccoli, bok choy and crushed chili pepper (if desired). Cook until everything is heated through, and veggies are tender-crisp, about another 5-6 minutes.
• Evenly divide the coconut rice between two bowls and spoon the beef and broccoli mixture on top!