Description
A satisfying low-carb dish featuring tender beef and vibrant broccoli in a savory garlic sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 4 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce (gluten-free if needed)
- 2 tbsp sesame oil (toasted for extra flavor)
- 1 tsp xanthan gum
Instructions
- Prepare Your Ingredients: Slice the flank steak thinly against the grain for maximum tenderness. Mince the garlic and grate the fresh ginger.
- Marinate the Beef: In a bowl, combine sliced beef with soy sauce, sesame oil, minced garlic, grated ginger, and xanthan gum. Let it marinate for 15-20 minutes.
- Cook the Beef: Heat a large skillet over medium-high heat with a splash of oil. Add marinated beef in batches to avoid overcrowding; sear for about two minutes on each side until browned but not fully cooked.
- Stir-Fry the Broccoli: Remove the beef from the skillet and set aside. Add more oil if necessary, then toss in broccoli florets. Stir-fry until vibrant green and tender-crisp, about three to four minutes.
- Combine Everything: Return the beef to the skillet with broccoli. Stir together while adding additional soy sauce as needed; cook until heated through (about two more minutes).
- Serve It Up: Transfer to plates or bowls and drizzle with extra sesame oil before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
Keywords: For an extra crunch, consider adding sesame seeds as a topping. Feel free to replace broccoli with other low-carb vegetables like bell peppers or snap peas if desired. Store leftovers in an airtight container for up to three days; reheat gently on the stove.