By JLuke Morris
Thinly slice the flank steak into bite-sized pieces if not already done. Mince the garlic clove and grate the ginger. Chop the green onion finely, separating the white and green parts.
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced flank steak to the skillet, cooking for about 3-4 minutes until browned and cooked through. Season with a little salt and pepper to taste.
Once the steak is cooked, remove it from the skillet and set aside. Add the broccoli florets to the same skillet, cooking for about 3 minutes until they become bright green and slightly tender.
Return the cooked steak to the skillet. Add the coconut aminos and stir well to combine everything. Cook for another 1-2 minutes, ensuring the broccoli is tender-crisp.
In a separate pan, warm a small amount of oil over medium heat. Add the cauliflower rice, stirring frequently, and season with a pinch of salt and pepper. Cook for about 5 minutes until the cauliflower rice is heated through.
Serve the beef and broccoli stir-fry over a bed of cauliflower rice. Garnish with the green parts of the chopped green onion before serving.
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This Dinner Stir-Fry Low-Carb Gluten-Free recipe is ready in 25 minutes and features flank steak, broccoli florets, cauliflower rice and other delicious ingredients. Contains 320 calories total.
Thinly slice the flank steak into bite-sized pieces if not already done. Mince the garlic clove and grate the ginger. Chop the green onion finely, separating the white and green parts.
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced flank steak to the skillet, cooking for about 3-4 minutes until browned and cooked through. Season with a little salt and pepper to taste.
Once the steak is cooked, remove it from the skillet and set aside. Add the broccoli florets to the same skillet, cooking for about 3 minutes until they become bright green and slightly tender.
Return the cooked steak to the skillet. Add the coconut aminos and stir well to combine everything. Cook for another 1-2 minutes, ensuring the broccoli is tender-crisp.
In a separate pan, warm a small amount of oil over medium heat. Add the cauliflower rice, stirring frequently, and season with a pinch of salt and pepper. Cook for about 5 minutes until the cauliflower rice is heated through.
Serve the beef and broccoli stir-fry over a bed of cauliflower rice. Garnish with the green parts of the chopped green onion before serving.
Calories per Serving: 320
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