Clean eating isn’t hard if you put a little thought into it.  I love Chinese take-out but hate all of the carb-heavy thickeners and calorie bomb, sugary sauces that are used in restaurant fare.  A few tweaks, and a little make-ahead prep, lets me put this weeknight staple on the table in under 15 minutes after work!  The substitutions I made are also #KetoFriendly, which is something this busy Keto girl definitely loves. #ThisGirlLovesToEat

Keto Beef & Broccoli

• 3 TBLS Low Sodium Soy Sauce
• 2 TBLS Olive Oil (I used garlic infused)
• 2 TBLS Toasted Sesame Oil
• 2 TBLS Clam Juice
• 1 TBLS Apple Cider Vinegar
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Freshly Grated Ginger
• 1/2 tsp Red Pepper Flakes (or more to taste)
• 1/2 tsp Xanthan Gum

In a small bowl, whisk together all ingredients EXCEPT the Xanthan gum and set aside.

• 1 Pound Lean Beef Sirloin, Boneless Ribeye, Flat Iron, or Flank Steak, sliced very thinly across the grain
• 2 Cups Broccoli Florets
• 1 TLS Olive Oil
• 2 Crushed Garlic Cloves (I use 2 tsp jarred crushed garlic)
• 1/2 tsp Freshly Ground Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1 TBLS Sliced Green Onions  (Scallions)
• 2 TBLS Sliced Almonds (if desired)
• 1 TBLS Toasted Sesame Seeds (if desired)

Put the sliced beef and 1/3 of the marinade in a quart sized zip bag, seal and put in the refrigerator to marinate for 4-6 hours (while your’re at work all day) or overnight.

Do ahead tip:  Stir fry the broccoli until it’s just crisp-tender (3-4 minutes) in 1 – 2 TBLS olive oil over medium-high heat, then remove from pan to a large zip bag or covered bowl and put in the refrigerator.

When you are ready to assemble your dish, using a large skillet, (I use my 4.5 quart high sided Dutch oven) heat the olive oil over medium-high heat.  Discard the marinade and place the beef into your pan.  If you’ve sliced your beef nice and thin, it should take only 2-3 minutes per side to brown.  Remove the beef to the bowl with the broccoli and add the reserved 2/3 marinade, salt & pepper to the pan.  Cook for about 2 minutes then stir the Xanthan Gum into the sauce.  Cook another minute or two, or until the sauce has thickened to a desired consistency and add the meat & broccoli back to the pan to coat in the sauce and warm through.  Add the Green Onions in the last few seconds of cooking.

Serve over cooked cauliflower rice and top with sliced almonds & toasted sesame seeds if desired.

Nutrition Information (Serves 6)

• 203 Calories
• 14 g Fat
• 1.3 g Carbs
• 15.5 g Protein