Cooktop Cove: How to make low-carb steak stir fry
By Robin Donovan
One of the few things I really miss when I’m eating low carb is being able to call my neighborhood Chinese restaurant for an order of my favorite broccoli beef stir fry. Tender beef strips, fresh broccoli and a sweet-savory sauce studded with ginger and garlic satisfy my cravings like no other dish. With this easy recipe, I can replicate those flavors at home without the carbs.
The key to achieving the sublimeness of the restaurant version is to use good-quality steak and cook it just long enough to sear it on the outside. A touch of cornstarch adds a small amount of carbs, but it keeps the beef tender and juicy and helps thicken the sauce. Serve over cauliflower rice.
Low-carb steak stir fry
4
10 minutes
15 minutes
25 minutes
1-1/2 pounds sirloin, skirt or flank steak sliced into 1/4 inch-thick strips
1-1/2 tablespoons cornstarch
2 tablespoons toasted sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
5 cups small broccoli florets
1/2 cup beef broth
1/2 cup lower-sodium soy sauce
1/4 cup granulated erythritol or the equivalent of another low-carb sweetener
In a large bowl, combine the beef with the cornstarch and toss to coat the meat.
In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until it is browned, about 4 minutes. Transfer the meat from the skillet to a plate or bowl.
In the same skillet, cook the garlic and ginger, stirring, for 30 seconds.
Add the broccoli and broth and bring to a boil. Let simmer, stirring occasionally, until the broccoli is tender, about 7 minutes.
In a small bowl, stir together the soy sauce and sweetener.
Return the meat to the skillet and add the soy sauce mixture. Cook, stirring until the sauce thickens and the beef is heated through, 2 to 3 more minutes.
Serve hot.
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