Savory Beef and Broccoli – Low Carb Keto Chinese Food Recipe

Savory Beef and Broccoli – Low Carb Keto Chinese Food Recipe

July 23, 2019 18 By William Morgan


Welcome all! Papa G here. Today I present
my low carbohydrate twist to a savory Chinese
dish. My low carbohydrate beef and broccoli
recipe. We’re gonna use a sweet and spicy
marinade to bring this Asian American
classic to a new level of flavor.
Let’s get started. Most of the flavor in this
dish is in the marinade. For that, add to
a mixing bowl, some soy sauce; sesame oil;
about 1/4 cup of lemon juice; some
cayenne pepper hot sauce; garlic powder;
onion powder; about 2 tablespoons of my
low carbohydrate hoisin sauce – I’ll have a link
for that recipe in the description below;
and we’ll finish with a liquid sugar
substitute equal to 1/2 a cup of regular
sugar. Give a mix with a whisk and set
aside. For our beef, will be using 16
ounces of top round. You’ll want to look
for the grain and cut perpendicular to
it. Slice the beef in about 1/8 of an
inch in width. Now I like to cut these in
half as well, to have more of an easier
to eat bite-size pieces. Place the beef
in a ziploc bag and pour the marinade
over the beef. Mix and shake to ensure
all of the meat is coated. Let rest in
the refrigerator for at least an hour to
overnight. Take about 1/2 a cup of dry
roasted peanuts and place into a
sealable plastic bag. With a kitchen
hammer or rolling pin, gently crush the
peanuts and set aside.
After the beef has had a chance to
marinate, remove from the bag and place
on a paper towel, trying to leave as much
of the marinade in the bag as possible.
There’s a lot of flavor in there that
we’ll be using for our dish. Pat the beef
dry with a paper towel to remove the
moisture. To a sauce pot on medium-high
heat, add the marinade we used for the
beef and bring to a boil. As long as the
marinade has stayed in the refrigerator,
and we bring it to a boil, it’ll be safe
to use in our dish. Add one cup of beef
stock and 1/8 of a teaspoon of xanthan
gum and mix to incorporate. Let the sauce
come to a boil then give another mix and
removed from the heat. To a large skillet
on medium-high heat, add some avocado oil
and about one tablespoon of minced
garlic. Mix the garlic into the oil and
saute for about 30 seconds. Add 10 to 12
ounces of bite-sized broccoli florets
and cook and stir for about 2 to 3
minutes. You’ll see the broccoli has
absorbed the oil and the garlic has been
infused onto the broccoli. Remove the
broccoli to a separate bowl and set
aside. To the same skillet still on
medium-high heat, add some more oil and
our marinated beef. Cook for about 3 to 5
minutes until the beef is no longer pink.
Add the dry roasted peanuts. Be sure to
reserve some for the garnish and stir in.
Pour our sauce over the beef and stir to
mix in.
Continue to cook on medium-high heat for
about 10 to 15 minutes until the sauce
has reduced and thickened. Reduce the heat
to medium and pour in our broccoli. Stir
to mix and continue to cook until the
broccoli is heated through. Serve hot.
Garnished with some crushed peanuts and
enjoy! There you have it folks!
My beef and broccoli recipe. A savory
low carbohydrate twist to an Asian American
classic. I hope you enjoyed this video. If
you did, please like and consider
subscribing. I’ll have something new
every week. Thanks for watching and I’ll
see you next time!