This is a favorite Chinese dish of mine with a Keto spin! Flank steak—seared and juicy—tossed in a sweet and savory garlic chili sauce. Broccoli is mixed in to make a deliciously well-balanced entrée. Having this recipe in your kitchen arsenal will keep you on track and stop you from ordering out.
MAKES: 5 servings
1 SERVING: 307 Calories, 19 g Fat, 3 g Carbs, 33 g Protein
1 tbsp (15 ml) olive oil
1½ lbs (681 g) flank or hanger steak, sliced no thicker than ¼ inch (6 mm)
6 cups (432 g) broccoli florets
½ cup (120 ml) beef stock
½ cup (120 ml) soy sauce
½ cup (60 g) brown sugar replacement (I recommend Swerve or Sukrin Gold) or plain erythritol
2 tbsp (30 ml) white vinegar
2 tbsp (30 ml) sesame oil
4 cloves garlic, minced
½ tsp chili paste
½ tsp onion powder
½ to 1 tsp xanthan gum
To make the beef, heat the olive oil in a pan set over medium heat for a few minutes. Add the sliced beef and stir frequently until it browns, about 2 to 3 minutes. Be sure not to overcook. Transfer the beef to a plate and set aside. Add the broccoli and stock to the same pan and bring to a simmer. Cook, stirring occasionally, until the broccoli is tender, about 6 minutes.
While waiting for the broccoli to cook, make the sauce by combining the soy sauce, sugar replacement, vinegar, sesame oil, garlic, chili paste, onion powder and xanthan gum. Mix well.
Once the broccoli has cooked, add the beef and sauce to the pan, stir, and simmer for 5 minutes, until the sauce thickens. Serve over cooked cauliflower rice or sautéed veggies.