Keto Broccoli Mushroom Beef
1 tablespoon Coconut Aminos/Tamari Sauce
¼ teaspoon Garlic Powder
½ tablespoon Toasted Sesame oil
1 ½ teaspoon Apple Cider Vinegar
¼ teaspoon Onion Powder
¼ teaspoon Powdered Ginger
(freeze beef for 20 minutes to make slicing easier) 1 lb Flank Steak sliced in thin small pieces
(divided) 2 tablespoon Avocado Oil or Olive Oil
3 cups Broccoli Florets
2 cups Sliced Mushrooms 5.3 ounces
2 cloves Garlic minced
2 tablespoon Coconut Aminos/tamari sauce
2 teaspoon fresh grated Ginger
⅛ teaspoon Crushed Red Pepper
¼ cup Chicken Broth or beef broth
1 tablespoon erythritol brown sweetener/monk fruit golden sweetener
1 tablespoon Unflavored Gelatin Powder
2 tablespoon chopped Green onion
1 ½ teaspoon Toasted Sesame seeds
Whisk together the marinade ingredients in a bowl(large).
With the marinade, add the beef to the bowl and toss to coat. Put it aside and for TEN minutes, let marinate.
In a wok/large frying pan, heat a tablespoon oil over medium-high heat. Add the marinated beef and for a few minutes, stir fry until it gets browned. Place the beef in a bowl after removing and cover.
Over medium-high heat, heat another tablespoon of oil and saute for a minute. Add the minced garlic, mushrooms, and broccoli. To medium, turn down heat, cover with a lid, and cook for EIGHT mins.
From the pan, remove the broccoli mushroom and place it into the bowl with the beef(cover again to keep warm).
Whisk together sauce ingredients in a small bowl except for the gelatin. Slowly sprinkle in the gelatin while whisking the sauce vigorously (don’t dump in at once as it will clump).
Over medium heat, heat the pan again. Into the pan, pour the sauce mixture and bring to a bubbling simmer. To medium-low, turn down heat, simmer and for about 3 to 4 minutes, stir, or until the sauce starts to slightly thicken.
To the pan, add the beef, broccoli mushroom mixture, and toss to coat. For 2 to three more minutes, stir fry or until it gets hot.
With green onion and toasted sesame seeds, garnish.
*based on the products I used, all nutritional data are estimates*
Serving Size: 1 cup,
Net Carbs per Serving: 7.5 g,
Amounts per serving-
Saturated Fat: 5g