If you’re keen on Chinese Food, I Suggest skipping the sweet, starchy sauces found at your local Chinese restaurant. Make Chinese meals reception with this easy beef and broccoli keto recipe. It contains but 10 ingredients and tastes good. Dine at the table in but 30 minutes!
Our beef and broccoli ketogenic?
Beef and broccoli are among the simplest low-carb options on Chinese restaurant menus. However, the sauce during this popular dish is thickened with cornstarch and isn’t ketogenic.
Fortunately, this Broccoli Beef fry recipe is cornstarch and sugar-free and still packs the flavor. Is it ideal for a coffee carb diet just like the Atkins diet or the keto diet? Low carb Chinese food? Yes, please.
Keto fry to save!
Nothing can have dinner on the table faster than a keto fry. Cooking only takes a couple of minutes and maybe a good way to form use of leftover meat and vegetables on weekends. It takes a couple of special ingredients to offer them the sour taste we all love: ginger, garlic, tamari (gluten-free soy sauce), green onions, vegetable oil, and that I wish to add a pinch of dried cherries.
Two of my favorite keto stir-fry recipes are the straightforward skillet from Fried Chicken Ginger and Pork with Asparagus and Peas. Delicious! And although my Keto Beef and Broccoli is not the original beef and broccoli recipe, I feel you’ll like it.
Best Keto Beef and Broccoli – Faster Than Eating Out!
Keto meat and broccoli for a fast and straightforward dinner. In fact, the toughest part of preparing it’s cutting beef and broccoli. to form it easier, collect all the ingredients before preparing and cooking. And if you would like to save lots of even longer, buy pre-cut broccoli florets at the shop.
Preparation: cut, cut, slice, measure
Start by chopping the broccoli into florets. Then chop the garlic and ginger. Cut the meat into 2 cm pieces, towards the sirloin. Then measure the ingredients for the sauce into a little bowl.
Cook the meat
Add two teaspoons of oil to a hot skillet and roll to coat. Bake the meat for 30 seconds on the primary side before turning and cooking the second side. Pliers or forks make it easy. Once cooked, remove the meat from the warmth so that it’s tender.
Cook the vegetables and add more meat.
Pour another teaspoon of oil into the pan, garlic, and ginger. Cook, stirring frequently until you smell delicious. Add broccoli and sauce to skillet or skillet. Steam the broccoli until it’s bright green and tender. Remove the broccoli and reduce the sauce to a couple of tablespoons to concentrate the flavor. Once the sauce has reduced, add the broccoli and steak to the pan to heat and sprinkle with sauce.
Add the finishing touches and serve
Lastly, if you wish it spicy, add red chili flakes or serve it with spicy Chinese mustard.
This delicious keto beef and broccoli will satisfy all of your take-home cravings and is a simple dinner you’ll make in only a couple of minutes. Serve tonight with cauliflower rice and enjoy!
Note: This makes enough sauce to hide the ingredients. If you would like more sauce, double the sauce and think about using a mix of 1 teaspoon arrowroot mixed with 1 teaspoon water. This adds 2.6 carbs to the whole dish and adds a touch little bit of creaminess to the sauce.
Wok or large skillet
16 ounces flank steak, sliced 1/4 inch thick
1 tbsp light olive oil divided
1 tsp minced garlic
1 tsp minced ginger
8 oz broccoli florets
10 oz frozen cauliflower rice, cooked (for serving)
1/2 cup water
2 tbsp Tamari Soy Sauce (or liquid coconut aminos)
2 tsp toasted sesame oil
1/2 tsp Better Than Bouillon Beef Base
Mince garlic and ginger. Cut broccoli into florets and set aside. Slice the flank steak across the grain into 1/4 inch slices. Measure ingredients for sauce into a small bowl. Bring everything to the stove.
Heat skillet or wok over medium-high heat. When hot, add half of the olive oil and swirl to caot the pan. When the oil shimmers, add the beef, cooking for 30 seconds on the first side before turning over to continue cooking. Remove to a plate or bowl and keep warm.
Add the remaining olive oil to the pan with the garlic and ginger. Stir until fragrant. Then add the sauce and broccoli, giving it a quick stir. Cover to steam until the broccoli is crisp tender. Remove.
Add any accumulated meat juices to the pan and reduce sauce to a few tablespoons. Add the beef and broccoli back to the pan to warm through. Season with salt and pepper to taste and serve.
Serves 4 people at 5.2 NET CARBS PER SERVING