Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 2 tbsp avocado oil or olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup soy sauce or coconut aminos (for gluten-free)
- 2 tbsp beef broth
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1–2 tsp low-carb sweetener (erythritol, monk fruit, or stevia)
- 1 tsp xanthan gum (optional, for thickening)
- Optional garnish: sesame seeds, sliced green onions
Instructions
- Blanch broccoli in boiling water for 2–3 minutes until bright green and just tender; drain and set aside.
- Heat 1 tbsp avocado oil in a large skillet or wok over high heat; add beef and stir-fry 2–3 minutes until browned; transfer to plate.
- In the same skillet, add remaining oil, garlic, and ginger; sauté about 30 seconds until fragrant.
- Stir in soy sauce, beef broth, sesame oil, rice vinegar, and sweetener; whisk to combine.
- If using, sprinkle xanthan gum and stir until sauce thickens.
- Return beef and broccoli to skillet; toss to coat and heat through.
- Garnish with sesame seeds and green onions before serving.
Notes
- Add sliced mushrooms, bell peppers, or zucchini for extra veggies.
- For spice, add red pepper flakes or sriracha drizzle.
- Swap beef for chicken, shrimp, or tofu for variety.
- Use coconut aminos instead of soy sauce for gluten-free and sweeter flavor.
- Store leftovers in airtight container in fridge up to 3 days.
- Reheat in skillet over medium heat, adding broth if needed; avoid microwaving too long.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Blanching, stir-frying
- Cuisine: Keto, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
