Bizarre as this may sound, I actually physically lost a pound of chicken livers last week. After excitedly buying the last pack of chicken livers at the farmers market (they usually sell out surprisingly fast) I had them in the freezer. Mostly because I had other meat I had to eat first and I didn’t have all the ingredients I needed for chicken liver pate, but also a little because I’m still apprehensive. I haven’t actually tried chicken liver pate/mousse before, but am nervously excited to make it. I do really want to try it, though.
So anyways, I had these chicken livers in the freezer for about a week before I finally defrosted them, along with some other beef which decided to leak juices everywhere despite the fact that it was in a Ziploc bag and a big bowl. I’m not painting a very pretty picture here, sorry. So I tossed the beef in the slow cooker, rinsed the bag of chicken livers, placed it in a new glass container and set it back in the fridge. Or so I thought.
Later that day, I went to cook the chicken livers, but they were gone. Just gone. My sister and I looked everywhere imaginable, including the garbage where I thought I may have tossed them by accident while cleaning the mess that the beef had made. But no, they have apparently disappeared.
Fast forward to that night when my dad opens up a small cabinet in our kitchen to find a pound of chicken livers in a glass container that never made it to the fridge. So, not only did I have to throw away the chicken livers that I was excited about, but I still haven’t tried chicken liver mousse.
Only a very few select people can lose chicken livers and be upset about it.
But maybe I’m also not that upset about it …
Hopefully that story with the livers and raw meat didn’t totally turn you from this recipe. I promise there’s no liver in it.
Beef and broccoli stir fry is probably one of the easiest recipes to throw together in a pinch. You only need a few ingredients, and the cook time is very short. I love tossing my stir fry with zucchini noodles for a more fun and satisfying meal, but you can also omit them for a quick and easy stir fry dinner.
- 1 Pound thinly sliced lean beef
- 2 Tablespoons coconut aminos
- 1½ Tablespoons orange juice
- 2 Cloves garlic (minced)
- 1 Tablespoon fresh ginger (grated)
- ½ Teaspoon red pepper flakes (omit for AIP)
- 1 Head broccoli
- 1 Tablespoon coconut oil
- ¼ Cup coconut aminos
- 1 Tablespoon orange juice
- Salt and pepper to taste
- Sliced green onions
- 2-3 Zucchini
- ½ Teaspoon salt
- Place all of the beef ingredients into a shallow container or Ziploc bag. Let the beef marinade for 30 minutes.
- While the beef marinades, use a julienne peeler or spiralizer to create zucchini noodles. Lay the noodles on a baking sheet and toss with the salt. Let sit for 20 minutes. This draws the excess water out of the noodles.
- Boil a pot of water large enough to hold the noodles. Boil the noodles for 1-2 minutes, or until just softened. Drain the noodles and leave to dry in the coriander while you prepare the stir fry.
- Cut the broccoli into florets and place in a large pan with a lid. Add in water to fill the bottom and lightly steam the broccoli over medium high heat for 3-5 minutes.
- Remove the broccoli and any remaining water from the pan.
- Heat the coconut oil. Toss the beef and any remaining marinade into the pan and cook 2-3 minutes. Add the broccoli back to the pan with the coconut aminos, orange juice and salt and pepper. Let cook an additional 2-3 minutes, allowing the beef and broccoli to absorb the flavors of the sauce.
- Place the zucchini noodles in a serving bowl and pour the beef and broccoli stir fry over the noodles. Toss to combine and garnish with sliced green onions.
**Recipe updates 2/27/15: I no longer boil my zucchini noodles. Instead, I lightly heat them in the same pan as the beef and broccoli for about 2 minutes.