⅓cupreduced-sodium soy sauce(or a gluten-free alternative)
1tablespoonhoney
1tablespooncornstarch
½teaspoonred pepper flakes
Stir-Fry:
10ozsmall broccoli florets
2tablespoonsavocado oil
1smallonionsliced
1tablespoonfresh garlicminced
1tablespoonfresh ginger rootminced
1lb.top sirloin cut into strips
To finish the dish:
1tablespoon sesame oil
1teaspoonsesame seeds
Instructions
In a small bowl, whisk together the reduced-sodium soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
Microwave the broccoli florets: Place them in a large, microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high for about 3 minutes. They should still be crisp at this point. Drain into a colander and set aside.
In a large, deep skillet or a wok, heat the avocado oil over medium-high heat for about 2 minutes. Add the onion and cook, stirring often, until tender, about 4 minutes. Add the garlic and ginger and stir-fry for 30 seconds.
Add the beef strips to the skillet. Stir-fry them for 2-3 minutes, just until the beef is no longer raw. It should still be pink at this point.
If there's a lot of liquid in the skillet, drain it before adding the sauce.
Whisk the soy sauce mixture one more time and add it to the skillet. Reduce the heat to medium and stir-fry until the sauce thickens, about 2 minutes. Turn the heat off and stir in the broccoli.
Drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.
Video
Notes
When you first add the beef strips to the pan, saute them briefly. Two minutes is usually enough. Your goal is simply to cook them so that they're no longer raw. You don't want them well done at this point. They will continue cooking after you add the sauce.To lower the carb count, use a sugar-free sweetener and replace the cornstarch with a low-carb thickener such as konjac (follow the conversion suggested by the manufacturer). With these modifications, each serving should have approximately 296 calories, 9 grams of carbs, and 3 grams of fiber. The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.