Take-Out Style Low Carb Beef and Broccoli

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Chinese take-out is was one of my all time favorite ways to spend a Friday night. We would order four or five different dishes and share it with everyone while we watched a movie and have leftovers for dayssss. We called it a poo-poo platter (don’t ask me why, haha).

When my husband and I first started dating, we ordered Chinese one night and he couldn’t believe I ordered so much food. He wasn’t keen on sharing his meal and I was completely unaware not everyone partook in Chinese takeout this way! It was one of our first lessons in compromise.

The tradition continued into marriage (now you know who gave in). Probably, okay definitely, one of the many contributions to our unhealthy lifestyle before keto. Unfortunately, Chinese food is absolutely NOT keto friendly or low carb. It’s full of preservatives, low quality meat, thickeners, and sugar. It’s so bad but so good! It’s used to be worth the take-out hangover. And yes, that’s a thing.

Fortunately for you, I love it so much that I’m trying to recreate keto friendly versions of some popular Chinese take-out options. Have you tried my Pork Cauliflower Fried Rice and Yum Yum Sauce yet? They are delicious!! And if you eliminate the pork in the fried rice recipe, it makes the perfect accompaniment to this beef and broccoli!

So next time you have a hankering for Chinese take-out, whip this recipe up! You’ll spare your macros and your body of the cheap take-out hangover!  

 

 

 

 

 

Low Carb Beef and Broccoli

February 19, 2018
: 6
: 35 min
: 15 min
: 50 min
: Easy

Take-out style beef and broccoli made low carb and sugar free.

By:

Ingredients
  • 1.5 lb flank steak, thinly sliced
  • 2 green onions, thinly sliced
  • 1/2 cup soy sauce (or coconut aminos)
  • 1/4 cup beef broth
  • 1/4 cup water
  • 1 tbsp fish sauce
  • 2 tsp garlic
  • 1 tbsp sweetener
  • 1.5 tsp ground ginger
  • 2 tbsp arrowroot powder + 3 tbsp water (slurry)
  • 1 large head broccoli, cut into small pieces and steamed
Directions
  • 1 In large measuring cup, whisk together the soy sauce, beef broth, water, fish sauce, garlic, sweetener, and ginger.
  • 2 Place flank steak into ziplock bag and pour marinade inside. Let meat marinate in fridge at least 30 minutes.
  • 3 Place steak into the Instant Pot and pour the marinade on top.
  • 4 Cook on HIGH pressure for 10 minutes. Manually release steam.
  • 5 Remove meat from pot and put on plate. Turn Instant Pot to SAUTE setting.
  • 6 Once the juices start to bubble, slowly whisk in the slurry. Stir continuously as sauce begins to thicken.
  • 7 Add steak and broccoli to pot and toss to coat.

Notes

To make in the crock-pot: Follow steps 1-3. Put the meat and marinade into the crock-pot and cook on LOW for 4 hours. Transfer juices to small pan on the stove. Bring to a boil and slowly whisk in slurry. Stir continuously as sauce begins to thicken. Add steak and broccoli to pot and toss to coat.


Nutrition Facts
Serving Size 1
Servings Per Container 6

Amount Per Serving
Calories 200 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 1681.7mg 70%
Total Carbohydrate 2.3g 1%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 27.2g 54%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.


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