Low-Carb Beef and Broccoli

Pictured: A Chinese Spread, low carb style.

Broccoli is a mainstay in many low-carb households.

That said, the addition of beef to this healthy vegetable also yields a favorite stir fry recipe.

With only 6 ingredients to the main recipe, this is quick and painless, delicious and savory. The added marinade is just that much better.

Want to learn more about the picture and another Chinese New Year tradition? Keep reading.

Beef and Broccoli
2 cups broccoli (fresh)
1 pound boneless beef steak (I like sirloin or flank)
2 Tbsp soy sauce
1 clove garlic, minced (or comparable spice)
1/4 cup canola oil
2 Tbsp water

Sauce
1 tsp Thickenthin/Not starch or xanthan gum
1/4 tsp ground ginger
pinch ground red pepper
2 Tbsp apple cider vinegar
1 1/2 cups beef broth (I use organic)

Cut cleaned broccoli into small flowerets. Cut florets into tiny bits. Slice stalks into long strips. Set aside.
Cut beef with the grain into 1 1/2 inch strips. Cut those into 1/4 inch thick slanted slices. In a bowl, mix beef with soy and garlic and marinade for 15 minutes. Prepare sauce (recipe above).
Place pan over medium high heat on stove with a Tbsp of oil. When oilis hot, add half of the meat mixture and cook until meat is browned, about 2-3 minutes. Remove from pan and set aside. Add another Tbsp of oil and repeat cooking the rest of the meat.
Pour remaining oil into pan. Once oil is hot, add broccoli and cook for about 1 minute. Add water and cover pan, stirring frequently until broccoli is tender, about 3 minutes. Add cooking sauce, along with meat. Cook until sauce boils and then thickens.

Makes 4 servings.
Calories: 425, Carbohydrates: 5g, Fiber: 1.5g, Net Carbohydrates: 3.5g, Protein: 32g, Fat: 31g