Easy Low Carb Beef & Broccoli Stir-fry

This beef and broccoli recipe is a simple, pretty, and deeply satisfying stir-fry that the family will love!

This is a simple, pretty, and very satisfying stir-fry that the family will love! It even gets my kids to eat their broccoli! You can use any steak that suits your budget, just be sure to slice them into thin strips, preferably along the grain. We have even made this recipe using venison steaks.

The macros are based on this serving four people (and excludes any accompanying rice noodles or steamed rice which it would be excellent over). For those who prefer to live very low carb, it will be a very satisfying meal for protein-lovers all by itself!

Serves 2-4

Beef & Broccoli Stir-fry

This beef and broccoli recipe is a simple, pretty, and deeply satisfying stir-fry that the family will love!

Ingredients

14 oz round steak (we use Butcher Box meat)
¼ tsp baking soda
12.3 oz broccoli florets
1 cup beef broth
2 TB tamari (gluten-free soy sauce)
1 TB tomato paste
1 TB Swerve® confectioners’ sweetener, sifted
1 thumb-sized piece fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3 TB olive oil
1 TB sesame oil
1 tsp sesame seeds

Instructions

Remove the steak from its packaging and pat all sides down with good-quality chicken paper. Slice into thin strips (along the grain) and place into a bowl. Scatter over the baking soda and set aside for 20 minutes.
Trim the broccoli florets into smaller pieces (you can simply halve them).
Whisk together the beef broth, tamari, tomato concentrate, and Swerve in a bowl.
Chop or mince the peeled, fresh ginger and the garlic.
Bring a pan of water to a boil and cook the broccoli for 2-3 minutes. Drain in a colander and leave to steam off completely. Set aside.
Heat one tablespoon olive oil in a large non-stick pan or wok and cook the beef strips over high heat until browned on the outside. You will need to do this in two batches (using the second tablespoon of olive oil) to prevent over-crowding the pan which will prevent the caramelization needed on the outside of the steak strips. Set aside for now.
Using the same pan, heat the remaining olive oil and cook the garlic and ginger over moderate heat until softened.
Pour in the broth tamari mixture and increase the heat, cooking the mixture until it reduces to a very thick sauce.
Tip in the cooked beef and the blanched broccoli and stir to coat in the thick, sticky mixture.
Drizzle over the sesame oil and serve immediately scatted with sesame seeds.