📝 About This Recipe
This refined take on a takeout classic swaps traditional soy sauce and sugar for savory liquid aminos and aromatic ginger, making it a masterpiece of sugar-free cooking. The flank steak is thinly sliced and seared to tender perfection, while the broccoli florets retain a vibrant crunch and deep emerald hue. It is a nutrient-dense, high-protein meal that proves you don't need added sugars to achieve a rich, glossy, and deeply satisfying sauce.
🥗 Ingredients
The Protein
- 1.5 pounds Flank Steak (sliced very thin against the grain)
- 1/2 teaspoon Baking Soda (used for tenderizing the meat)
- 1 teaspoon Toasted Sesame Oil (for the marinade)
The Sugar-Free Sauce
- 1/2 cup Liquid Aminos (coconut or soy-based)
- 1/4 cup Beef Bone Broth (unsalted or low sodium)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 4 cloves Garlic (minced)
- 1 tablespoon Arrowroot Powder (used as a sugar-free thickener)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
Stir-Fry Vegetables & Aromatics
- 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
-
1
Place the sliced flank steak in a medium bowl. Sprinkle with baking soda and 1 teaspoon of sesame oil. Toss well and let it sit for 15 minutes; this 'velveting' technique ensures the beef remains incredibly tender.
-
2
In a small glass jar or bowl, whisk together the liquid aminos, beef broth, rice vinegar, grated ginger, minced garlic, arrowroot powder, and red pepper flakes until the powder is fully dissolved. Set aside.
-
3
Heat a large wok or heavy-bottomed cast iron skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat.
-
4
Add the broccoli florets and the white parts of the green onions to the pan. Stir-fry for 1 minute.
-
5
Pour 2 tablespoons of water into the pan and immediately cover with a lid. Let the broccoli steam for 2 minutes until bright green and crisp-tender.
-
6
Remove the broccoli from the pan and transfer to a plate. Wipe the pan dry with a paper towel.
-
7
Increase the heat to high. Add the remaining 2 tablespoons of oil. Once the oil is shimmering (nearly smoking), add the beef in a single layer.
-
8
Let the beef sear undisturbed for 90 seconds to develop a deep brown crust, then toss and stir-fry for another minute until just browned but not fully cooked through.
-
9
Give your sauce mixture a quick whisk to incorporate any settled arrowroot, then pour it over the beef in the hot pan.
-
10
Stir constantly for 1-2 minutes. The sauce will bubble and transform from a thin liquid to a thick, glossy glaze that clings to the meat.
-
11
Add the cooked broccoli back into the pan. Toss everything together for 30 seconds to ensure the vegetables are coated in the sauce and heated through.
-
12
Remove from heat. Garnish with the green parts of the sliced onions and toasted sesame seeds.
💡 Chef's Tips
For the easiest slicing, place your beef in the freezer for 20 minutes before cutting to firm it up. Always slice against the grain (perpendicular to the muscle fibers) to ensure the beef isn't chewy. Don't overcrowd the pan when searing the beef; if your pan is small, cook the meat in two batches to maintain high heat. Liquid aminos are naturally saltier than soy sauce, so avoid adding extra salt until you've tasted the finished dish. If the sauce gets too thick too quickly, add a splash of water or broth to loosen it to your desired consistency.
🍽️ Serving Suggestions
Serve over cauliflower rice for a completely grain-free and keto-friendly meal. Pair with a side of chilled smashed cucumber salad dressed in rice vinegar and sesame oil. For those not watching carbs, serve alongside steamed brown rice or quinoa. Complement the savory flavors with a hot cup of Jasmine or Oolong tea. Add a side of sautéed bok choy or snap peas for extra crunch and greens.