Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) avocado oil or other high-heat oil
  • 1/4 tsp (1g) ground ginger
  • 1/4 tsp (1g) garlic powder
  • Salt and pepper to taste
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 tbsp (15ml) avocado oil or other high-heat oil
  • 2 cloves garlic, minced (about 2 tsp minced)
  • 1/4 cup (60ml) soy sauce (or coconut aminos for paleo)
  • 1/4 cup (60ml) beef broth
  • 2 tbsp (30ml) sesame oil
  • 2 tbsp (30ml) erythritol or your preferred keto sweetener
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) xanthan gum (for thickening)
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for heat)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Toss the sliced beef with ginger, garlic powder, salt, and pepper.
  2. Heat 1 tbsp oil in a large skillet or wok over high heat. Sear the beef in batches, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until browned. Remove from skillet and set aside.
  3. Add the remaining 1 tbsp oil to the skillet. Add the broccoli florets and minced garlic. Stir-fry for 5-7 minutes, until the broccoli is crisp-tender and slightly browned. Add a splash of water and steam, if necessary, to help cook the broccoli.
  4. In a small bowl, whisk together the soy sauce (or coconut aminos), beef broth, sesame oil, sweetener, rice vinegar, xanthan gum, and red pepper flakes (if using).
  5. Pour the sauce over the broccoli in the skillet. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened slightly.
  6. Return the cooked beef to the skillet. Toss to coat with the sauce.
  7. Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.