21- Beef & Broccoli
Print recipe| Serving Size 1 serving (makes 4-6) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 222 kcal | ||
| Protein | 23g | ||
| Total Carbohydrate | 11g | ||
| Total Fat | 9g | ||
| Fibre | 4g | ||
Ingredients
- 1lb flank steak (sliced thin)
- 4 cups broccoli florets
- 1 tablespoon avocado oil
- 1 Small onion (sliced thin)
- 3 cloves garlic
- 1 teaspoon freshly grated ginger
- 1 cup sliced mushrooms
- 1/3 cup coconut aminos or soy sauce
- 1/2 tablespoon swerve, golden Lakanto, or keto friendly sweetener of choice
- 1/4 teaspoon xanthan gum
- 1/4 cup water or bone broth
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
Optional
- 1 teaspoon Sriracha
Directions
| Step 1 | |
| Add water/broth, coconut aminos, sesame oil, xanthan gum, sweetener, rice wine vinegar, 1/2 tsp of salt and 1/4 tsp of pepper to a bowl. Whisk well to combine. Set aside. | |
| Step 2 | |
| Heat a large wok or pan under medium fire and add avocado oil. Sauté onions and mushrooms for 2-3 minutes until slightly softened. Add ginger and garlic. Stir. Add sliced flank steak to pan and cook for 1-2 minutes until browned. Turn down heat and pour in liquid. Simmer for 5-6 minutes until sauce has thickened. | |