Keto Vietnamese Beef Stir-Fry with Broccoli

Ingredients

• about 450 g Beef Sirloin
• 4 cups Broccoli Florets
• 2 tablespoons Soy Sauce (Tamari for Gluten-Free)
• 1 tablespoon Fish Sauce (Nuoc Mam)
• 1 teaspoon Sesame Oil
• 3 cloves Minced Garlic
• 1 teaspoon Ginger
• 1 teaspoon Swerve (or other keto sweetener)
• 1/4 teaspoon Red Pepper Flakes
• 2 tablespoons Avocado Oil

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

Instructions

1. 1Slice the about 450 g Beef Sirloin into thin strips, about 0.635 cm thick. In a medium bowl, combine the beef strips with 2 tablespoons Soy Sauce (Tamari for Gluten-Free), 1 tablespoon Fish Sauce (Nuoc Mam), 1 teaspoon Sesame Oil, 3 cloves Minced Garlic, 1 teaspoon Ginger, 1 teaspoon Swerve (or other keto sweetener), and 1/4 teaspoon Red Pepper Flakes. Stir everything together to coat the beef evenly. Let the beef marinate for 10 minutes at room temperature.
2. 2Place a wok or large skillet over high heat. Add 2 tablespoons Avocado Oil and heat until the oil shimmers, which should take about 1-2 minutes. The oil should be very hot, around 204°C.
3. 3Carefully add the marinated beef to the hot wok or skillet. Stir-fry the beef for 3-5 minutes, or until it is browned on all sides and cooked through. The internal temperature of the beef should reach 63°C. Remove the beef from the wok and set it aside on a plate.
4. 4Add the 4 cups Broccoli Florets to the same hot wok or skillet. Stir-fry the broccoli for 3-5 minutes, or until it is tender-crisp. You want the broccoli to be bright green and slightly softened but still have a slight bite.
5. 5Return the cooked beef to the wok with the broccoli. Toss everything together for 1 minute to ensure the beef and broccoli are well combined and heated through.
6. 6Serve the Keto Vietnamese Beef Stir-Fry immediately.

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