Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/3 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar substitute
  • 1 tsp xanthan gum
  • 2 tbsp water
  • 4 cups riced cauliflower
  • 1 tbsp butter
  • 1/4 tsp salt

Instructions:

  1. Slice the beef against the grain into thin strips to ensure tenderness.
  2. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar substitute, and xanthan gum until the thickener is fully dissolved.
  3. Heat 1 tbsp of oil in a large skillet or wok over high heat. Add beef in a single layer and sear undisturbed for 2 minutes to develop a crust, then toss for 1 minute. Remove beef and set aside.
  4. Lower heat to medium. Add the remaining oil, minced garlic, and grated ginger, stirring for 30 seconds until fragrant.
  5. Toss in the broccoli florets and a splash of water. Cover with a lid for 2 minutes to steam-soften the stems.
  6. Return the cooked beef to the pan and pour the glaze over the mixture. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a velvety coating.
  7. In a separate pan, melt butter over medium heat. Add riced cauliflower and salt, sautéing for 5 minutes until tender and moisture has evaporated.