Description
Tender flank steak and fresh broccoli make a delicious low-carb dish with tempting Asian flavors. Serve over fried cauliflower rice for a complete meal. You’ll be getting a double dose of those nutritious cruciferous veggies, so you can’t beat that!
Ingredients
- 1 pound flank steak, cut into thin strips, across the grain
- 1 tablespoon cornstarch
- 1/2 cup low sodium soy sauce
- 2-3 tbsp monkfruit or erythritol sweetener
- 2 tsp fresh ginger or 2 drops food grade ginger essential oil (I use doTerra oils)
- 2 tsp sesame oil
- 2 tbsp avocado or peanut oil
- 1/2 sliced white onions
- 1 tbsp minced garlic
- 4 cups small broccoli florets
Instructions
- In a large bowl, toss sliced beef with cornstarch until well coated. Set aside.
- In a small bowl, mix soy sauce, sweetener, ginger, and sesame oil. Set aside.
- Heat avocado or peanut oil in a wok or large frying pan over medium heat for a few minutes.
- Add sliced beef and cook until it browns, just a few minutes, stirring frequently. Transfer to a bowl and set asid.
- Add onion to the pan and cook, stirring until becoming translucent.
- Add broccoli florets to the pan and stir fry for a few minutes. Add garlic and stir, cooking just until fragrant.
- Add sauce ingredients and let simmer until broccoli is just becoming tender, about 5 minutes, stirring occasionally. Add psyllium powder if desired and stir to thicken sauce slightly.
- Return beef to the pan. Stir until everything is well coated with sauce and simmer just a couple minutes until beef is warm.
- Season with pepper to taste, if needed.
- Serve immediately. Delicious over fried cauliflower rice to soak up the yummy sauce.