Keto Steak and Broccoli Stir Fry with Peanut Sauce
6.4g
Net Carbs
25.8g
Protein
30.3g
Fat
4.1g
Fiber
412
Calories
Cooking tip: Stir fry is a perfect cooking technique for busy weeknights, and fits perfectly with a vegetable rich low carb or keto diet. Using a wok helps ensure variable heat levels that make quick work of cooking. The center bottom will have the highest heat, while the walls of the wok will get cooler the further away from the center. This allows you to move more cooked pieces up the walls so every part of the dish is perfectly cooked. But have no fear if you don’t have a wok! A large skillet can be used as a replacement. No matter what pot you use, be sure to stir frequently to ensure even cooking.
Ingredients:
- 2 teaspoons natural rice vinegar, 42 grain Nakano
- 1/4 cup peanut butter, reduced sugar FNDDS
- 4 teaspoons Swerve sweetener, brown
- 3 cups fresh broccoli USDA
- 4 teaspoons tamari soy sauce USDA
- 1/2 cup tap water FNDDS
- 12 ounces raw top sirloin beef steak, 1/8" trim USDA
- 1 cup fresh red bell pepper, sliced Canadian Nutrient File
- 2 tablespoons canola oil FNDDS
- 2 tablespoons fresh cilantro, leaves USDA
- 1 teaspoon fresh garlic FNDDS
- 1 teaspoon fresh ginger root Canadian Nutrient File
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 1 ounce dry roasted peanuts FNDDS
Directions:
- In a small bowl, whisk together peanut butter, ¼ cup water, sweetener, 2 teaspoons tamari and rice vinegar. Set aside
- In a wok or large skillet over medium-high heat, add 1 tablespoon oil and thinly sliced beef. Cook, stirring frequently, until most of the pink is gone, about 3 minutes. Add 2 teaspoons tamari and toss with the beef, continuing to cook until liquid is evaporated and beef is done, another 1-2 minutes. Remove cooked meat to a plate.
- Reduce heat under the wok to medium and add remaining 1 tablespoon oil. Add 1-inch pieces of broccoli and cook, stirring frequently, until broccoli is beginning to brown, about 5 minutes. Add sliced red bell peppers, ¼ cup water, ginger, garlic and red pepper flakes. Toss to coat the vegetables, and cook stirring frequently, until bell pepper is tender and liquid has evaporated, 1-2 minutes.
- Remove wok from heat, add back in steak and any accumulated juices, and toss with peanut sauce until evenly coated. Garnish with cilantro leaves and peanuts. One serving is one rounded cup of beef and vegetables.
