Chinese-style beef with broccoli
Beef provides dense protein and iron, while broccoli adds fiber and keeps the dish lighter in texture. Coconut aminos, fish sauce, ginger, and garlic give it a vivid Asian flavor without sugar or starch. The result is a filling keto dish with a moderate carb load and a good balance of salt, fat, and spice.
Slice beef (500 g) into thin strips across the grain. Cut broccoli (400 g) into small florets, finely chop garlic (8 g), and slice ginger (20 g) into thin matchsticks.
Mix coconut aminos (30 g), fish sauce (15 g), stevia (1 g), table salt (3 g), and black pepper (1 g). Pour this marinade over the beef and leave it in the refrigerator for 1 hour.
Drop the broccoli into boiling water for 3-4 minutes, then drain it immediately so the florets stay bright and slightly firm.
Heat ghee (30 g) in a wide pan. Quickly fry the garlic and ginger for 20-30 seconds until fragrant, then add the beef with the marinade and cook over high heat for 5-6 minutes until the meat loses its raw color and becomes tender. Add the broccoli and heat for another 2-3 minutes so the sauce coats the vegetables.
Serve the dish immediately while hot. If you want a more developed flavor, let it stand for 2-3 minutes after turning off the heat.
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