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Low-Carb, Gluten-Free Skillet Dinner Featuring Beef Strips, Broccoli and Squash

Today I’m posting about one of my husband’s favorite dishes… Gluten-free-beef strips with broccoli and squash. Now, generally, he doesn’t like gluten-free. However, this one he really enjoys. And, I suspect that you and your family will, too, because he’s an extremely hard sell as far as gluten-free is concerned… He usually dislikes it.

So, if my husband likes a gluten-free recipe, most other people will probably like it, too!  I promise you that he likes this gluten-free skillet dinner!

And to make it even better this dish has several other things besides the delicious taste and the fact that it’s gluten-free going for it.

Dairy Free and Egg Free

This recipe is 100% Dairy-Free and Egg-Free … There are absolutely no dairy products in this recipe. The farmers may not like you much but I’m confident your stomach and intestines will be quite satisfied.


This recipe is low-carb, which is important if you are trying to control your weight or if you are a post-cancer survivor who is trying to reduce your overall glucose intake.

Most people don’t realize it but many carbohydrates metabolize into glucose. White table sugar is a form of glucose sugar. To remain viable, many cancer tumors require glucose to meet their large energy needs.

As I understand it, glucose produces thirty-two units of energy when it is used by a cell. But, some other types of sugar will produce far less energy for that same cell to use. An example of a lower energy-producing sugar would be fructose sugar, which will produce only two units of energy instead of the thirty-two units of energy produced by glucose.

From what I’ve heard our addiction to glucose sugar in western cultures is one of the major contributory factors to the pandemic of cancers which afflict our populations.

Relatively Inexpensive

You don’t need expensive cuts of meat to come up with this yummy dish. Butcher-cut beef strips of thinly sliced round steak or sirloin tips will work just fine.

A Thirty Minute Meal

This meal is fast… It’s ideal for the busy homemaker when she gets home from work.

And, it’s so easy that I’d bet you could even train that stay-at-home dad or husband to knock it out in 30 minutes or less, too!

To net out the directions, it’s really simply.

Get the meat, sliced onions and celery ready first.

Then, you can start the meat, onions and celery cooking while you finish slicing the other veggies.

At the right time dump in the sliced veggies. Cook until the meat is tender, the onions are translucent and the veggies are at the right level of crispness for you and your family.

Et voilà!

Your 30-Minute Meal will be ready.

I’ve been thinking about teaching my husband who is retired and stays at home all day to prepare this 30-minute treat. I found one problem though. And for me, it’s a deal killer…

… I love my honey, dearly, but I don’t think I could handle the whining – I’d just rather do it myself.



1 tablespoon Oil – I used coconut oil
1 pound Beef Strips – thinly sliced round or sirloin tip
1 medium Onion, sliced top-to-bottom to make crescent-shaped pieces
1 stalk Celery, thinly sliced
3 to 4 cups Broccoli Florets
1 Yellow Summer Squash, sliced or cubed
1/2 to 1 teaspoon Dried Basil or to taste
1/2 to 1 teaspoon Dried Oregano or to taste
1 teaspoon Garlic Salt or to taste
Pepper to taste
Water, broth or stock as needed – about 2 or 3 cups

Hot cooked rice, if desired – for those who don’t eat low carb or want Paleo.

Garnish as desired… I’ve used halved grape tomatoes for a splash of color and a burst of flavor!


1. Heat the oil in a heavy-bottom skillet over medium-high heat. Don’t let it get too hot or smoke.
2. Add the beef strips, stirring constantly so they brown quickly on all sides without burning.
3. Reduce heat to medium, add onions and celery. Stir every minute or two.
4. When the liquid has cooked out of the meat and the pan starts to get dry (about 5-10 minutes after starting), add some liquid – water, broth or stock – about a half cup at a time.
5. Cover skillet and continue cooking.
6. Add broccoli, and more liquid if needed. Cover skillet and continue cooking.
7. Add squash and seasonings, and more liquid if needed. Cover skillet and continue cooking.
8. When the meat is tender, and the onions are becoming translucent, and the other veggies are fork-tender, serve.