Beef and Broccoli Stir Fry

Looking for a quick and super delicious low carb dinner? Make this Beef and Broccoli Stir Fry in a flavorful stir fry sauce!

Course Dinner, Lunch, Main Course

Cuisine American, Chinese

Keyword Easy, healthy recipes, Low Carb, sugar free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 298kcal

1 lb steak cut of choice top sirloin, skirt steak, and flank steak are all good choices; cut into 1/4” inch strips, excess fat and membrane trimmed
1 tbsp baking powder
Salt and pepper to taste
2 tbsp olive oil divided
1 1/2 cups broccoli florets
1 large red bell pepper destemmed, deseeded, and cut into matchsticks/julienned strips
1 large carrot julienned

Season beef with baking powder, salt, and pepper.
Place a large skillet over medium-high and add 1 tbsp olive oil and seasoned beef. Cook for about 4-5 minutes, stirring several times, until the beef is evenly cooked through (test the internal temperature with a food thermometer to ensure it has reached at least 145 F). Transfer beef to a large dish and set aside.
Add remaining 1 tbsp olive oil to the skillet, followed by the broccoli, red bell pepper, and carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer to the same dish as the beef and set aside.
Pour beef broth into a small bowl and add gelatin. Let bloom for two minutes.
Reduce the heat on the stovetop to medium and add the soy sauce, garlic, Swerve Granular, ginger, olive oil, and apple cider vinegar. Bring to a simmer.
Add the beef broth/gelatin mixture. Stir, then simmer for an additional two minutes or until sauce thickens.
Add cooked vegetables and beef, and cook until everything is heated through.
Remove from heat, plate, and garnish with green onions and sesame seeds. If desired, serve over a bed of cooked cauliflower rice.