Oh hai! If you’ve been a long time reader, you might be wondering why there are a bunch of keto recipes all of a sudden. Believe me, it was surprising to me too. I mean, I LOVE carbs with a passion. I even have a sweatshirt with “Carb Enthusiast” on the front of it. But, even though I love carbs, they don’t love me. I was starting to get a little too fluffy from all the fluffy pancakes (SO GOOD). For a long time I was kind of frustrated but didn’t know what to do about it, but I don’t know, finally something inside me just clicked and that really old (kinda offensive) Kate Moss saying came to me: nothing tastes as good as skinny feels.
Anyway, Mike suggested I try keto and here we are.
INGREDIENTS
Beef
- 1 pound top sirloin, sliced thin across the grain
- 1/2 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
Sauce
- 3/4 cup no sodium beef stock
- 1 tablespoon oyster sauce (leave this out for strict carb counting)
- 1/2 tablespoon soy sauce
Stirfry
- 1-2 tablespoons olive or coconut oil
- 4 cloves garlic, crushed
- 2 teaspoons grated ginger
- 2 cups broccoli florettes
METHOD
Marinate the beef with the soy sauce and sesame oil. Combine the sauce ingredients in a bowl, mix well, and set aside.
Heat 1 tablespoon oil in a walk or a large skillet, over medium high heat. Add the garlic, ginger, and broccoli. Add a 1/4 cup water and cook, stirring occasionally until broccoli is bright green and tender about 2 to 3 minutes. remove the broccoli from the pan, and set aside.
If the pan is dry, add a bit more oil over high heat. Add the beef to the pan and cook, stirring occasionally, until until brown and crispy.
Give the sauce a stir, and add to the pan along with the broccoli. Toss everything together until coated and cook, stirring occasionally. Enjoy immediately with fluffy cauliflower rice!
