Ingredients
1.5 lbs flank steak or sirloin, thinly sliced against the grain
5 cups broccoli florets (fresh or frozen)
2 tablespoons avocado oil, divided
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup chopped green onions (optional)
1 teaspoon sesame seeds (optional)
1/2 cup coconut aminos (or gluten-free tamari)
1/4 cup beef broth
2 tablespoons keto-friendly sweetener (erythritol or monk fruit)
1 tablespoon sesame oil
1/2 teaspoon xanthan gum
Salt and black pepper to taste
Instructions
1. Whisk coconut aminos, beef broth, sweetener, and sesame oil together to make the sauce. Set aside.
2. Pat steak dry and slice thinly against the grain.
3. Heat 1 tablespoon avocado oil over medium-high heat. Add broccoli and cook 4-5 minutes until tender-crisp. Remove and set aside.
4. Add remaining avocado oil and heat to high. Sear beef in batches, 1-2 minutes per side. Remove and set aside.
5. Lower heat to medium. Add garlic and ginger; cook 30 seconds until fragrant.
6. Pour in prepared sauce and bring to a simmer.
7. Slowly sprinkle xanthan gum while whisking to thicken the sauce.
8. Return beef and broccoli to skillet and toss to coat. Cook 1 minute to heat through.
9. Serve immediately with optional green onions and sesame seeds.
Notes
Cook beef in batches to avoid steaming. For extra-thick sauce, add a tiny pinch more xanthan gum; for thinner sauce, add broth. Serve over cauliflower rice or zoodles. Stores well for up to 4 days and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg