A very fast and simple low-carb weeknight dinner, for that Chinese take-out craving….
Beef and Broccoli Stir-Fry
4 Tbs gluten-free tamari sauce
1 Tbs sriracha sauce (or chili-garlic sauce for milder version)
1 tsp fresh ginger
1 tsp fresh minced garlic
1 Tbs fish sauce
1 Tbs sesame oil
1 tsp xanthan gum
3 Tbs bone broth
1 head broccoli
1 1/2 lbs cheap cut of steak
1/2 red pepper
1 large carrot
1/2 c cooking onion.
Prep everything: Shave the beef as thin as possible. Chop broccoli. Slice the peppers, carrots, onions. Mix the sauce in a small bowl. Taste for sweetness/spiciness. Adjust, if necessary.
In large skillet on medium heat, saute onions until translucent (in fat of choice). Remove. Turn up heat to med-hi. Saute broccoli, carrots and peppers until broccoli is just al-dente. You may want to keep them covered so they steam a bit, and you may need to add a Tbs of water to help it steam a bit. When it begins to get tender, remove from heat. Let pan get good and hot again. Add a bit more fat to pan and sear beef, in batches if necessary, removing from pan when its still somewhat pink (and cover it to let it finish cooking).
Turn pan back to medium. Add all the veggies and sauce, stirring to coat and thicken, heating through, and add beef and juices at last minute, tossing well to coat in sauce and make sure its warm throughout. It won’t be pink any longer, but its ok if it is a bit pink still.
If you’re like me, serve with extra sriracha sauce.
Carb counts (for whole recipe); tamari sauce=4, sriracha=1, xanthan gum=0 (net), broccoli (5 cups, approx)=18, red pepper=3, large carrot=5, onion=6
For 1/4 recipe = Net 9 carbs