Sliced beef and crisp-tender broccoli in a savoury garlic-ginger sauce — the takeout classic, made keto, made in 24 minutes. 5 g net carbs per serving, no rice needed.
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Slice the beef THIN (3 mm) against the grain. Easier if you freeze the steak 15 minutes first.
Marinate beef with 2 tbsp coconut aminos, rice vinegar, and sesame oil. Set aside 10 minutes.
Heat 1 tbsp avocado oil in a wok or large skillet over high heat. Add broccoli florets and 2 tablespoons water. Stir-fry 4-5 minutes until crisp-tender.
Remove broccoli to a plate. Add remaining 1 tbsp oil to the hot wok. Add the marinated beef in a single layer.
Sear beef 90 seconds per side, then add garlic and ginger. Stir-fry 60 seconds more.
Pour in beef broth and remaining 1 tbsp coconut aminos. If thickening, sprinkle xanthan gum and stir.
Return broccoli to the wok. Toss everything together for 60 seconds. Top with sesame seeds and green onion.
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