A truly low-carb alternative to the classic beef and broccoli stir fry that's perfect for the keto diet. Enjoy tender slices of beef and crunchy broccoli immersed in a rich umami sauce. Pair this delightful dish with cauliflower rice for a delicious and healthy meal.
In a large bowl, toss the thinly sliced flank steak with ground psyllium husks until well-coated, then set aside.
2
Heat grapeseed oil in a large pan over medium heat for a few minutes, or until hot.
3
Add the coated flank steak slices to the pan and cook until browned, about 5 minutes, stirring frequently. Once browned, transfer the beef to a plate.
4
In the same pan, add broccoli florets and beef stock, and simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
5
While the broccoli is cooking, prepare the sauce by combining coconut aminos and erythritol in a saucepan over medium-low heat. Stir the mixture for approximately 5 minutes until it starts to simmer, then keep it warm over low heat.
6
Once the broccoli is tender, return the cooked beef to the pan and pour the sauce on top. Stir everything until well-coated.
7
Bring the stir fry to a simmer and cook for an additional 2-3 minutes.
8
Serve the beef and broccoli stir fry hot, alongside your favorite cauliflower rice.
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