Keto Japanese Beef and Broccoli Stir-Fry

Ingredients

• about 450 g Beef Sirloin
• 4 cups Broccoli Florets
• 1/4 cup Coconut Aminos
• 2 tbsp Sesame Oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Swerve (or other keto sweetener)
• 1/4 tsp Xanthan Gum
• 2 tbsp Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons sesame oil, 1 tablespoon ginger, 2 cloves garlic, and 1 tablespoon Swerve until well combined.
2. 2Add the about 450 g beef sirloin to the bowl with the sauce and toss to coat. Let it marinate for at least 15 minutes.
3. 3Place a 30.48 cm skillet or wok over medium-high heat, which is 190°C.
4. 4Add the marinated beef sirloin to the hot skillet in a single layer. Cook for 3-5 minutes, stirring occasionally, until the beef is browned and cooked through. The internal temperature should reach 63°C.
5. 5Add the 4 cups broccoli florets to the skillet with the beef. Stir-fry for 5-7 minutes, until the broccoli is tender-crisp and bright green.
6. 6In a small bowl, whisk the 1/4 teaspoon xanthan gum with 2 tablespoons of water until smooth. Pour this mixture into the skillet and stir constantly for 1 minute until the sauce thickens slightly.
7. 7Remove the skillet from the heat. Garnish with the 2 tablespoons green onions before serving.

Substitutions

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