Crispy Beef & Broccoli
A lighter take on the takeout classic — crispy beef, fresh broccoli, and a savory garlic-ginger sauce made with coconut aminos instead of sugar for a keto-friendly, flavor-packed twist.
Equipment
- 1 Wok or large sauté pan
Ingredients
Core Ingredients
- 1 pound Beef - Flank - Ribeye - Ny Stirp or any Primal Cut thinly sliced against the grain
- ¼ cup cornstarch
- ½ teaspoon cracked black pepper
- Neutral cooking oil
- 4 cups broccoli florets
For Sauce
- ¼ cup coconut amino acids
- ¼ cup Gluten-Free Soy Sauce or Tamari
- 2 tbsp sesame oil
- ⅓ cup water
- 3 tablespoons cane sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- 1 teaspoon cornstarch
- 2 tbsp toasted sesame seeds
For Serving
- 4 cups cooked rice
- ¼ cup chopped green onions
- 2 tbsp toasted sesame seeds
- 2 tbsp chili crisp add to your heat preference
Instructions
- cut beef into thin 1/4 inch strips
- Toss strips of beef in cornstarch and black pepper in a bowl to coat.
- Heat ½ inch of neutral cooking oil in a deep frying pan over medium heat for 3-4 minutes, until very hot. Test a strip of beef to ensure oil is hot enough by lowering into oil with tongs. If beef starts to sizzle and fry, the oil is ready. Working in two batches, add strips of beef and cook for 3-4 minutes until beef is crispy and golden brown, turning once for even frying. Transfer cooked beef to a bowl.
- Discard oil and clean pan. Whisk together ingredients for sauce and pour into pan over medium-low heat. Simmer sauce for 1-2 minutes, until thickened. Add broccoli florets to pan and cook 1-2 minutes. Add beef back to pan and stir to coat.
- Serve over rice and garnish with green onion, toasted sesame seeds and chili crisp.