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Prepare the beef marinade: In a medium bowl, combine the sliced beef sirloin with 1/4 cup tamari, 1 tablespoon sesame oil, grated ginger, minced garlic, optional erythritol, and black pepper. Mix well to ensure all beef is coated. Let marinate at room temperature for 15-20 minutes while you prepare the vegetables and sauce.

Prepare the stir-fry sauce: In a small bowl, whisk together 1/4 cup tamari, beef broth, rice vinegar, 1 teaspoon sesame oil, and red pepper flakes. If using, whisk in the xanthan gum until no lumps remain. Set aside.

Heat a large wok or skillet over high heat. Add 1 tablespoon of avocado oil. Once shimmering, add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of avocado oil to the same wok. Add the sliced yellow onion and red bell pepper. Stir-fry for 3-4 minutes until slightly softened.

Add the broccoli florets and sliced mushrooms to the wok. Continue to stir-fry for 5-7 minutes, until the broccoli is tender-crisp and the mushrooms have softened. If using frozen broccoli, cook until heated through and tender.

Return the cooked beef to the wok with the vegetables. Pour the prepared stir-fry sauce over everything. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the beef and vegetables.

Serve immediately, garnished with toasted sesame seeds and sliced scallions. This dish pairs wonderfully with cauliflower rice or shirataki noodles for a complete keto meal.


Prepare the beef marinade: In a medium bowl, combine the sliced beef sirloin with 1/4 cup tamari, 1 tablespoon sesame oil, grated ginger, minced garlic, optional erythritol, and black pepper. Mix well to ensure all beef is coated. Let marinate at room temperature for 15-20 minutes while you prepare the vegetables and sauce.

Prepare the stir-fry sauce: In a small bowl, whisk together 1/4 cup tamari, beef broth, rice vinegar, 1 teaspoon sesame oil, and red pepper flakes. If using, whisk in the xanthan gum until no lumps remain. Set aside.

Heat a large wok or skillet over high heat. Add 1 tablespoon of avocado oil. Once shimmering, add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of avocado oil to the same wok. Add the sliced yellow onion and red bell pepper. Stir-fry for 3-4 minutes until slightly softened.

Add the broccoli florets and sliced mushrooms to the wok. Continue to stir-fry for 5-7 minutes, until the broccoli is tender-crisp and the mushrooms have softened. If using frozen broccoli, cook until heated through and tender.

Return the cooked beef to the wok with the vegetables. Pour the prepared stir-fry sauce over everything. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the beef and vegetables.

Serve immediately, garnished with toasted sesame seeds and sliced scallions. This dish pairs wonderfully with cauliflower rice or shirataki noodles for a complete keto meal.
