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Restaurant beef and broccoli usually leans on cornstarch and sugar to build its glossy sauce, both of which this version swaps out for xanthan gum and a low-carb sweetener, keeping the same thick, clingy texture without the carbs. The technique that actually matters most, though, is cooking the beef in a very hot, barely-oiled pan in batches - that's what gets a real sear instead of grey, steamed strips.
Prep Time
15 min
Per serving
340
Cook Time
15 min
Servings
3 people
Difficulty
medium
Calories
30g
Protein
9g
Carbs
20g
Fat
3g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Slice the beef thinly against the grain and toss with a pinch of salt and pepper.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat until just smoking. Add the beef in a single layer, working in batches to avoid overcrowding, and sear for 1-2 minutes per side, until browned. Remove and set aside.
Add the remaining oil to the skillet, then add the broccoli florets and a splash of water. Cover and steam for 2-3 minutes, until bright green and just tender.
Push the broccoli to the side and add the minced garlic and ginger to the center of the pan, cooking for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, sesame oil, low-carb sweetener, and xanthan gum until smooth.
Return the beef to the skillet, pour in the sauce, and toss everything together, cooking for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Sprinkle with sesame seeds and serve immediately.
Slice Against the Grain: Cutting the beef perpendicular to its muscle fibers, rather than along them, makes a noticeable difference in tenderness, especially with quicker cooking methods like stir-frying. Sear in Batches: Overcrowding the pan drops its temperature and causes the beef to steam rather than sear, so cook in smaller batches if your skillet isn't large enough to fit everything in a single layer. Whisk the Xanthan Gum In Slowly: Adding xanthan gum directly to a sauce can cause clumping if not whisked thoroughly and quickly - mix it into the sauce ingredients before adding it to the hot pan.
A small amount of glucomannan powder works similarly, or if carbs aren't a strict concern, a cornstarch slurry can replace it - just note this will add carbs back into the dish.
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