Keto Vietnamese Beef and Broccoli Stir-Fry in Coconut Aminos Sauce

Allergens

None, except for potential nut allergies from almond butter.

Ingredients

• 12 oz beef sirloin, thinly sliced
• 4 cups broccoli florets
• 1/2 cup coconut aminos
• 1/4 cup almond butter
• 1/4 cup water
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 2 green onions, chopped
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste

Instructions

1. Step 1: In a large bowl, combine beef, garlic, ginger, salt, and pepper. Set aside to marinate for at least 30 minutes. Step 2: Heat 2 tbsp of olive oil in a large skillet or wok over medium high heat. Add the marinated beef and cook until browned, stirring occasionally. Remove from pan and set aside. Step 3: In the same pan, add remaining olive oil and sauté onions until translucent. Add broccoli and cook for about 4 5 minutes or until tender crisp. Step 4: In a small bowl, whisk together coconut aminos, almond butter, and water. Pour the sauce over the broccoli and stir to combine. Step 5: Add the cooked beef back into the pan with the broccoli and mix well. Cook for an additional 2 3 minutes until heated through. Step 6: Garnish with green onions, and serve immediately.

Chef’s Insight

To intensify flavors, use a higher quality coconut aminos and almond butter.

Notes

Adjust the amount of ginger, garlic, or seasonings to suit personal preferences.