Ingredients:

• 1 lb (450g) grass fed beef sirloin or flank steak, thinly sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons coconut aminos (a soy-free alternative to soy sauce)
• 1 tablespoon avocado oil
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Optional: sliced green onions and sesame seeds for garnish

Instructions:

Prepare the Beef:

In a bowl, combine the thinly sliced beef with minced garlic, coconut aminos, apple cider vinegar, grated ginger, salt, and pepper. Let it marinate for at least 15-20 minutes.

Cook the Broccoli:

Steam or blanch the broccoli florets until they’re tender but still crisp. You can do this by boiling them for about 2-3 minutes or steaming them for 5-6 minutes. Once done, set them aside.

Cook the Beef:

Heat oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until it’s browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set it aside.

Make the Sauce:

In the same skillet, add the sesame oil and any remaining marinade. Cook for a minute, then return the beef to the skillet.

Combine and Finish:

Add the cooked broccoli to the skillet with the beef. Stir everything together until the beef and broccoli are evenly coated with the sauce. Cook for an additional 1-2 minutes until everything is heated through.

Serve:

Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy your delicious low-carb, dairy-free, nut-free, soy-free, pork-free ketogenic beef and broccoli stir-fry!