📝 About This Recipe
This low-carb take on a Chinese takeout classic replaces heavy cornstarch and soy with nutrient-dense liquid aminos and ginger-garlic aromatics. We use tender flank steak seared at high heat to achieve that iconic 'wok hei' charred flavor without the sugar-laden sauces. It is a vibrant, protein-packed meal that delivers all the umami depth you crave while staying perfectly keto-friendly.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak (sliced very thin against the grain)
- 2 tablespoons Liquid Aminos (Bragg's or similar)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Baking Soda (the secret to 'velveting' the meat for tenderness)
The Keto Stir-Fry Sauce
- 1/3 cup Liquid Aminos
- 1/4 cup Beef Bone Broth (unsalted or low sodium)
- 1 tablespoon Rice Vinegar (unsweetened)
- 1 tablespoon Fresh Ginger (finely grated)
- 4 cloves Garlic (minced)
- 1/4 teaspoon Xanthan Gum (optional, for thickening without carbs)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat)
Vegetables and Cooking Fats
- 4 cups Broccoli Florets (cut into bite-sized pieces)
- 3 tablespoons Avocado Oil (divided; or any high-smoke point oil)
- 3 pieces Green Onions (sliced, whites and greens separated)
- 2 tablespoons Water (for steaming the broccoli)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
In a medium bowl, toss the thinly sliced flank steak with 2 tablespoons of liquid aminos, sesame oil, and the baking soda. Let it marinate at room temperature for 15-20 minutes while you prep the vegetables.
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2
In a small jar or bowl, whisk together the sauce ingredients: 1/3 cup liquid aminos, beef broth, rice vinegar, grated ginger, minced garlic, red pepper flakes, and the xanthan gum (if using). Set aside.
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3
Heat 1 tablespoon of avocado oil in a large wok or heavy cast-iron skillet over medium-high heat until it begins to shimmer and just smoke.
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4
Add the broccoli florets and the white parts of the green onions to the pan. Stir-fry for 1 minute to coat in oil.
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5
Pour 2 tablespoons of water into the pan and immediately cover with a lid. Let the broccoli steam for 2 minutes until it turns bright green and is crisp-tender.
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6
Remove the broccoli from the pan and transfer to a plate. Wipe the pan dry with a paper towel.
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7
Increase the heat to high and add the remaining 2 tablespoons of avocado oil.
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8
Add the beef to the pan in a single layer. Do not crowd the pan; cook in two batches if necessary. Let the beef sear undisturbed for 90 seconds to develop a deep brown crust.
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9
Flip the beef and stir-fry for another 1 minute until just cooked through. Remove the beef and set aside with the broccoli.
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10
Pour the sauce mixture into the hot pan. Stir constantly for about 1 minute. The xanthan gum will cause the sauce to bubble and thicken into a glossy glaze.
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11
Return the beef and broccoli to the pan. Toss everything vigorously for 30-60 seconds until every piece is thoroughly coated in the savory sauce.
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12
Turn off the heat. Garnish with the green parts of the onions and toasted sesame seeds.
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13
Serve immediately while steaming hot.
💡 Chef's Tips
Slice the beef while it is partially frozen (about 30 mins in the freezer) to get those paper-thin, restaurant-style slices. Don't skip the baking soda; it breaks down the muscle fibers and ensures the beef stays juicy even at high heat. Make sure your pan is screaming hot before adding the meat to avoid 'stewing' the beef in its own juices. If you don't have xanthan gum, you can omit it; the sauce will be thinner but the flavor will still be incredible. Liquid aminos are saltier than soy sauce, so taste before adding any extra salt to the dish.
🍽️ Serving Suggestions
Serve over cauliflower rice or shirataki noodles to keep the meal strictly low-carb. Pair with a side of spicy pickled cucumbers (Smashed Cucumber Salad) for a refreshing crunch. Enjoy with a cup of hot Oolong or Jasmine tea to cleanse the palate. For a complete feast, serve alongside a bowl of egg drop soup made with chicken bone broth. A chilled glass of dry Riesling or a crisp sparkling water with lime complements the ginger notes perfectly.