Here’s a simple, low-carb, gluten-free, high-protein dinner that allows you to enjoy a classic Asian dish without resorting to unhealthy take-out. Eating vitamin C-rich broccoli in combination with beef helps your body absorb more iron, important for energy, fat-burning muscle tissue, healthy skin and hair, and overall health and wellbeing.
You can use virtually any cut of beef that you have on hand or find at the grocery store, from beef top sirloin steak or boneless rib eye steak, to minute steak or charcoal chuck steak. The key to making this dish work is to make sure that your beef is sliced very thinly into 2 inch strips, against the grain and with excess fat trimmed away.
You can serve this on a bed of brown rice or quinoa.
Low-Carb, Gluten-Free, High-Protein
Asian Broccoli & Beef
1 lb beef top sirloin steak, boneless rib eye steak, minute steak or charcoal chuck steak
1 lb Broccoli, both florets and stems, cut into chunks
¼ tsp baking soda
¼ cup tamari sauce, divided
3 Tbsp orange juice, divided
3 Tbsp cornstarch, divided
½ tsp garlic powder
Pinch of cayenne pepper, to taste
¼ peanut oil, divided
1 Tbsp honey
1 tsp fresh ginger, minced
- Place the beef into a large clean bowl, and work in the baking soda with your hands, coating the meat evenly. Let it sit for about 15 minutes. Then rinse the meat very well, pat dry, and place back into the bowl.
- Meanwhile, in a separate bowl, stir together 1 Tbsp tamari sauce, 1 Tbsp orange juice, 1 Tbsp peanut oil, 1 Tbsp cornstarch, ½ tsp garlic powder, and a pinch (or more, if you like heat) of cayenne pepper.
- Pour the marinade over the rinsed beef, and allow it to marinate for 10 – 15 minutes.
- While the meat marinates, place the broccoli into a steamer basket and steam for about 7 minutes, until it becomes slightly tender but remains bright green. After it has steamed, immediately rinse the broccoli with cold water, drain and set aside.
- In a separate bowl, mix together 3 Tbsp of tamari sauce, 2 Tbsp orange juice, 1 Tbsp honey, ¼ cup water, 2 Tbsp cornstarch and 1 tsp freshly minced ginger. Set this sauce aside.
- Heat up a large wok or skillet on medium-high heat until hot (until a drop of water sizzles on the surface). Once hot, pour in 2 Tbsp of peanut oil and swirl it around to evenly coat the bottom of the pan.
- Place the meat in an even layer across the skillet. Stir and fry until the meat browns, about 3 minutes.
- Add in the broccoli and the bowl of reserved sauce. Stir for another couple minutes, until the sauce thickens.
- Serve on its own or on top of brown rice or quinoa.