Note: The beef needs to marinate…start that step in the morning or afternoon.
Beef and Broccoli Stir Fry
Serves 6 // 414.2 calories. 29.7g fat, 31.1g protein, 3.5g net carbs
MARINADE / STIR FRY SAUCE
1/4 cup soy or tamari sauce
1/4 cup low sodium beef broth
3 garlic cloves, chopped
1-1/2 teaspoons fresh ginger, peeled and grated
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1-1/2 pounds (24 oz.) flat iron steak
12 ounces broccoli florets
1/2 cup avocado oil
1/2 tsp. xanthan gum
1-1/2 teaspoons toasted sesame oil
1-1/2 teaspoons fish sauce
Make the marinade.
Slice the flat iron steak into thin—against the grain—slices. Marinate the beef for at least 30 minutes (I usually do this in the morning).
Bring a pot of water to a boil. Blanch the broccoli for 2-3 minutes, then remove from water and drain thoroughly. Alternatively, microwave for a minute or two. Set aside.
Drain the marinade from the beef, reserving for using it as the stir fry sauce.
In a pan over high heat, add the avocado oil. Once hot, add the beef and stir-fry for 2-3 minutes or until browned. Remove beef from pan, leaving any remaining oil in the pan.
Add broccoli to the pan and cook for 2-3 minutes or until broccoli is crisp but tender.
Add the xanthan gum to the reserved marinade and whisk briskly until blended. Add the marinade to the pan and and cook for another 1-2 minutes to allow the sauce to thicken.
Add the beef back to the pan as well as the fish sauce and toasted sesame oil. Heat thoroughly.
Serve immediately.
A side dish of cauliflower rice, sautéed in a bit of beef broth until no longer “raw” tasting, is a quick side dish.