Mongolian Beef And Broccoli (Low Carb and Keto)

Step 1

In a small bowl, dissolve xanthan gum in 2 tsp olive oil and set aside.

Step 2

In a covered microwave-safe dish, steam broccoli florets with 1/4 cup water, 3 to 4 minutes until they are crisp-tender when pierced with a fork. Drain water and set aside.

Step 3

Dry beef and place in a small bowl. Sprinkle with salt and pepper and toss to coat all of the beef.

Step 4

Heat oil in a large skillet over medium-high heat until the pan is hot. Lay slices of meat in the skillet, so they are flat. Cook meat until brown, turn over, and brown the other side. Approximately 2 minutes total. Do not overcrowd the pan. Work in small batches if you have to. Set meat slices aside and cover with foil.

Step 5

Add garlic and scallions to the skillet and saute for 1 minute.

Step 6

Add ginger paste, soy sauce, brown sugar, sesame oil, red pepper flakes, and xanthan gum mixture. Stir until the sauce starts to thicken.

Step 7

Turn off heat, add beef, broccoli, scallions, and sesame seeds. Stir until combined. Serve and enjoy!