Beef and Broccoli

An easy, one-pan, 30-minute stir fry with tender beef and the best homemade sauce

Beef and Broccoli

Instructions

1. Prep the Beef

  • 1 lb flank steak

Cover and freeze the steak for 30 minutes to make it easier to slice thin. Slice against the grain into thin, bite-sized strips.

2. Make the Sauce

  • 1 tsp fresh ginger, grated
  • 2 tsp garlic, grated (about 3 cloves)
  • 1/2 cup hot water
  • 6 Tbsp tamari or coconut aminos
  • 3 Tbsp monk fruit allulose blend
  • 1 1/2 Tbsp corn starch
  • 1/4 tsp black pepper
  • 2 Tbsp sesame oil

Combine all the sauce ingredients in a bowl, stirring well to dissolve the sweetener. Set aside.

3. Cook the Broccoli

  • 1 Tbsp avocado oil
  • 1 lb fresh broccoli, cut into 6 cups of florets

Heat a large skillet over medium heat and add the avocado oil. Add the broccoli and sauté 4 to 5 minutes, partially covered with a lid, stirring or tossing a few times, until bright green and crisp-tender. Remove from the pan. (For softer broccoli, add 2 Tbsp water before covering with the lid.)

4. Cook the Beef

  • 1 Tbsp avocado oil

Increase the heat to high and add the avocado oil. Add the beef in a single layer and sauté 2 minutes per side, or just until cooked through.

5. Add the Sauce and Finish

  • 2 tsp sesame seeds, optional garnish

Add the sauce, reduce the heat to medium-low, and simmer 3 to 4 minutes, until thickened. Add the broccoli back in and stir to combine. Stir in 1 to 2 Tbsp water to thin the sauce if desired. Garnish with sesame seeds if using.

Nutrition

Per serving (makes 4)

  • Calories386
  • Total Fat25g
  • Total Carbs12g
  • Fiber3g
  • Net Carbs9g
  • Protein29g

Storage

Once cooled to room temperature, cover and refrigerate for 3 to 4 days. Freezing isn't recommended, since the broccoli can turn mushy when thawed. To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce.