Description
Low-Carb Asian Beef and Broccoli Stir Fry delivers a classic takeout flavor without the sugar and carbs. This quick meal uses simple steps perfect for any beginner cook.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (fresh or thawed frozen)
- 2 tbsp avocado oil, divided
- 3 tbsp coconut aminos or light soy sauce
- 1/3 cup beef broth
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1–2 tsp toasted sesame oil
- 1–2 tsp rice vinegar or apple cider vinegar
- 1–2 tsp low-carb sweetener (e.g., erythritol or monk fruit), optional
- 1/4 tsp red pepper flakes, optional
- 1/4 tsp xanthan gum for thickening, optional
Instructions
- Whisk coconut aminos or soy sauce, beef broth, garlic, ginger, sesame oil, vinegar, and sweetener if using. Sprinkle in xanthan gum slowly while whisking to avoid clumps and set aside.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry beef in two batches until just browned, 1–2 minutes. Remove beef to a plate.
- Add remaining oil to the pan. Stir-fry broccoli until crisp-tender, 3–5 minutes. Add a splash of water if needed to steam-finish.
- Return beef to the pan. Pour in sauce. Toss and cook 1–2 minutes until glossy and thickened. Adjust seasoning to taste.
- Serve over cauliflower rice or zucchini noodles.
Notes
- Marinate beef briefly in coconut aminos, garlic, and ginger for deeper flavor if time allows (30–60 minutes).
- Cut beef thinly against the grain and cook hot and fast to avoid overcooking.
- Start with a pinch of xanthan gum and add gradually if needed for thickening.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian