World · Keto
Beef & Broccoli Stir-Fry
Classic Chinese-American beef & broccoli with thinly sliced flank steak in a glossy oyster-soy pan sauce. Firm the steak in the freezer for 30 minutes before slicing for clean, thin cuts. Keto-adapted with xanthan gum in place of cornstarch.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
9g Net carbs
48g Protein
28g Fat
490 Calories
Per serving
Ingredients
- 300g (10.5 oz) Flank steak, thinly sliced against the grain
- 200g (about 2 cups) Broccoli florets
- 1 tbsp Avocado oil (or any high-smoke-point oil)
- 1 tbsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1/4 cup (60ml) Beef broth (low-sodium)
- 1.5 tbsp Oyster sauce (or hoisin as substitute)
- 2 tbsp Tamari or low-sodium soy sauce
- 1/4 tsp Xanthan gum (keto-friendly thickener; replaces cornstarch)
- 1 tsp Toasted sesame seeds, for garnish
- to taste Fine sea salt and black pepper
Method
- Heat the avocado oil in a wok or large skillet over high heat until shimmering.
- Add the broccoli florets, garlic, and ginger. Stir-fry 3-4 minutes until the broccoli is bright green and just tender. Transfer to a plate.
- Add the sliced flank steak to the empty pan in a single layer (work in two batches if your pan is crowded). Sear 2-3 minutes, tossing, until browned on the outside but still pink in the center.
- While the steak sears, whisk together the beef broth, oyster sauce, tamari, sesame oil, and xanthan gum in a small bowl.
- Return the broccoli mixture to the pan with the steak. Pour the sauce over and toss to coat.
- Simmer 1-2 minutes, tossing, until the sauce thickens and glazes everything. Taste; adjust with salt and pepper.
- Plate and finish with toasted sesame seeds. Serves great over cauliflower rice.
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