Low Carb Beef And Broccoli Stir Fry Recipes

LOW-CARB BEEF AND BROCCOLI

Steps:

• Steam broccoli until crisp-tender.
• Toss the beef strips with the glucomannan.
• In a small bowl or measuring cup, whisk together the soy sauce, water, sweetener and red pepper flakes.
• Heat a large skillet over medium high heat. Add the avocado oil. When the oil is hot, add part of the beef in one layer. Do not let pieces touch. Brown on the first side, then turn and cook through. Remove to a plate and repeat for the rest of the the beef.
• After beef is browned and removed from the pan, add the garlic and ginger (and xanthan gum if using instead of the glucomannan). Cook, while stirring, until fragrant, about 30 seconds.
• Add rice vinegar to the pan. Stir, scraping up browned bits. Cook until almost evaporated, then stir in the soy sauce, sweetener, water and red pepper flake mixture.
• Simmer mixture, stirring frequently, until it thickens. Stir in beef and broccoli and heat through. Sprinkle with sesame seeds before serving.

KETO BEEF AND BROCCOLI

Steps:

• Mince garlic and ginger. Cut broccoli into florets and set aside. Slice the flank steak across the grain into 1/4 inch slices. Measure ingredients for sauce into a small bowl. Bring everything to the stove.
• Heat skillet or wok over medium-high heat. When hot, add half of the olive oil and swirl to caot the pan. When the oil shimmers, add the beef, cooking for 30 seconds on the first side before turning over to continue cooking. Remove to a plate or bowl and keep warm.
• Add the remaining olive oil to the pan with the garlic and ginger. Stir until fragrant. Then add the sauce and broccoli, giving it a quick stir. Cover to steam until the broccoli is crisp tender. Remove.
• Add any accumulated meat juices to the pan and reduce sauce to a few tablespoons. Add the beef and broccoli back to the pan to warm through. Season with salt and pepper to taste and serve.
• Serves 4 people at 5.2 NET CARBS PER SERVING

LOW CARB BEEF AND BROCCOLI STIR FRY

Steps:

• -In a 10" skillet or wok heat the oil;add the prepared vegetables.
• -Cook,stirring quickly& frequently until vegies are crisp tender& onions are browned.
• -Stirin the beef strips,cook till desired doneness.
• -Ina small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture& cook stirring constantly until sauce is thickened, 2-3 minutes.

BEEF & BROCCOLI STIR-FRY

Steps:

• Remove the steak from its packaging and pat all sides down with good-quality chicken paper. Slice into thin strips (along the grain) and place into a bowl. Scatter over the baking soda and set aside for 20 minutes.
• Trim the broccoli florets into smaller pieces (you can simply halve them).
• Whisk together the beef broth, tamari, tomato concentrate, and Swerve in a bowl.
• Chop or mince the peeled, fresh ginger and the garlic.
• Bring a pan of water to a boil and cook the broccoli for 2-3 minutes. Drain in a colander and leave to steam off completely. Set aside.
• Heat one tablespoon olive oil in a large non-stick pan or wok and cook the beef strips over high heat until browned on the outside. You will need to do this in two batches (using the second tablespoon of olive oil) to prevent over-crowding the pan which will prevent the caramelization needed on the outside of the steak strips. Set aside for now.
• Using the same pan, heat the remaining olive oil and cook the garlic and ginger over moderate heat until softened.
• Pour in the broth tamari mixture and increase the heat, cooking the mixture until it reduces to a very thick sauce.
• Tip in the cooked beef and the blanched broccoli and stir to coat in the thick, sticky mixture.
• Drizzle over the sesame oil and serve immediately scatted with sesame seeds.