There's a new cookbook on the shelves, and let me tell you it is darn delicious! Lexi of Lexi's Clean Kitchen blog has just released her first cookbook, fittingly named Lexi's Clean Kitchen, and it is packed with paleo-friendly recipes (over 150!) that are free of gluten, grains, soy and refined sugars.
I first met Lexi when she attended the book signing event for Mediterranean Paleo Cooking in Framingham in the winter of 2014. But it wasn't until a special blogger dinner hosted by the Garza family – owners and founders of Siete Family Foods – that she and I had a chance to connect… over food, of course!
Let me tell you, she is as lovely in person as she is online. Her personality truly comes through in this book, as she goes above and beyond to make clean eating a reality for all – there's a full color photo for every recipe, easy to follow step-by-step instructions, allergy & special diet labels, an ingredients & pantry staples guide, additional tools such as ‘A Guide To Clean Eating', conversion charts, and cheat sheet guides.
With recipes such as Fluffy Waffles (which you can find on Juli's blog! – PaleOMG), Chicken Satay Skewers, Shredded Brussels Sprout Salad, Maple-Crusted Salmon, Caramelized Brussels Sprouts, S’mores Pots de Creme, Creamy Chicken Bacon Spaghetti Squash Boats (which you can find over on Cassy's blog!), there is absolutely something for everyone, whether they're following a Paleo-style diet or not!
Lexi was kind enough to let me share the recipe for her Beef & Broccoli Stir-Fry. This is an easy, filling recipe to throw together on a weeknight, and it makes for great leftovers. I like things saucy so I made a double portion of the sauce, and it was perfect!
Beef & Broccoli Stir-Fry from Lexi's Clean Kitchen
grain-free • gluten-free • dairy-free • egg-free • nut-free • 21DSD-friendly* • nightshade-free • AIP-friendly^
PREP TIME: 8 minutes
COOKING TIME: 18 minutes
SERVINGS: 4
- 3 tablespoons extra-virgin olive oil or avocado oil, divided
- 3 cups broccoli florets
- Fine sea salt and freshly ground black pepper
- 1 tablespoon water
- 1 pound flank steak or boneless steak of choice, cut into ¼-inch strips
For the sauce:
- ¼ cup coconut aminos
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 (1-inch) chunk fresh ginger, peeled and minced
- 1 teaspoon coconut sugar or granulated maple sugar
- 1 tablespoon arrowroot flour
- 1 tablespoon water
- 2 cups Basic White Rice (page 247), for serving (or cauli rice! – Diane)
- ¼ cup sliced scallions, for garnish
- Sesame seeds, for garnish
Preparation
In a large heavy-bottomed skillet or wok, heat 2 tablespoons of the olive oil over medium heat. Add the broccoli, sprinkle with salt and pepper, and stir. Add the water, cover, and steam for 5 minutes. Stir, then cover and steam for an additional 5 minutes, or until the broccoli is fork-tender. Set aside.
While the broccoli is steaming, season the steak strips generously with salt and pepper.
In a large heavy-bottomed skillet or wok, heat the remaining tablespoon of olive oil. Add the steak and cook for 5 minutes, turning halfway through.
Make the sauce: In a bowl, whisk together the coconut aminos, sesame oil, garlic, ginger, and sugar. In a separate small bowl, whisk together the arrowroot flour and water to create a slurry. Add the slurry to the sauce and mix.
Return the broccoli to the skillet or wok. Add the sauce and mix to coat evenly. Reduce the heat and simmer for 3 minutes.
Serve hot over rice, garnished with sliced scallions and sesame seeds.
Variation – Slow Cooker Beef & Broccoli
Whisk together the ingredients for the sauce (minus the arrowroot flour and water slurry) and add it to the slow cooker. Add ½ cup of beef broth, then add the sliced beef and mix until completely coated with the sauce. Cover with the lid and cook on high for 3 hours or on low for 5 to 6 hours, until the meat is cooked through and tender. When the beef is done, steam the broccoli following Step 1 above. Add the slurry to the slow cooker and toss to combine, then add the steamed broccoli and toss everything to combine. Cook on low for 5 minutes, then serve.
*to make 21-DSD friendly omit the sugar! – Diane
^ to make it AIP-friendly, use coconut oil instead of sesame and omit the sesame seed garnish – Diane
This recipe and over 150 others can be found in Lexi's Clean Kitchen!
Diane Sanfilippo / Balanced Bites, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com