Chinese food was probably one of my favorite foods growing up. I’ve always been a sucker for beef and broccoli, so I had to make a keto version. This beef and broccoli dish is paired with a thick, flavorful sauce that will kick your craving for Chinese take-out. Serve it over cauliflower rice or shirataki rice/noodles to absorb all that tasty marinade.
1poundbeef sirloin or flanksliced thinly across the grain
¼teaspoonfreshly ground black pepper
2cupsbroccoli floretssteamed until just tender
1tablespoontoasted sesame seeds(optional)
In a medium bowl, whisk together coconut aminos, coconut oil, sesame oil, fish sauce, vinegar, onion powder, garlic powder, ginger, and red pepper flakes.
In a large plastic bag or medium bowl, pour ⅓ of the marinade over the beef and let marinate in the refrigerator for a few hours or overnight. Save the rest of the marinade in a small container to use for the sauce
In a large pot, steam broccoli until just tender. Transfer to a bowl with ice and cold water to stop the cooking. Drain and set aside.
In a large skillet or wok, heat coconut oil over high heat. Add beef and let brown for 2 to 3 minutes. Flip meat and cook for another 2 to 3 minutes.
Add garlic, salt, and pepper and stir to combine.
Add cooked broccoli florets and leftover marinade. Stir well and let simmer on medium-low for 5 to 10 minutes or until sauce thickens and meat is cooked through. Top with sesame seeds if desired.
Variation Tip: Feel free to swap the sirloin for ribeye, ground beef or other meat of choice.
Recipe Tip: For a thicker sauce, stir in a ½ to 1 teaspoon xanthan or guar gum at the end of cooking.
Nutrition Per Serving: Calories: 356; Total Fat: 24g; Protein: 29g; Total Carbs: 6g; Fiber: 1.5g; Net Carbs: 4.5g