This recipe was marked a favorite by my picky-eater-son who isn’t always the most adventurous when it comes to my Keto creations. But he did request his own bowl of “real rice,” since I paired this one with cauliflower rice (which he apparently feels is a travesty). He doesn’t know what he’s missing!
Ingredients:
- 1 1/2 C. grass-fed flank steak, thinly sliced against the grain
- 6 C. Small Broccoli Florets
- 1 bundle chopped green onion
- Cauliflowers Rice (or Basmati for non-Keto)
- 1/2. C. Coconut Aminos
- 2 tsp. Arrowroot
- 1/2 tsp. Baking soda
- Black Pepper
- Red Pepper Flakes
- 1/2 C. Coconut Aminos
- 1/4 C. Sesame Oil
- 1-2 Heads of chopped fresh garlic
- 2 T. Fresh minced ginger
- 1 T. Arrowroot
Whisk together the ingredients for the marinade and toss mixture with the meat. Make sure all meat is well coated. Best if allowed to marinade in the refrigerator overnight. But if you’re in a hurry, make to marinade for at least 30 minutes.
Preheat the oven to 425. In a bowl, mix up the sauce. Take half the mixture and mix it with the broccoli florets, making sure the vegetables are well-coated. Spread the meat beside the broccoli on a large pan, being careful that nothing is touching. Do not crowd food, or it will steam instead of roast.
Add the leftover marinade from the meat to the other half of the sauce and simmer on low until slightly thickened.
Roast for 10-15 minutes, until steak and broccoli are both tender. Transfer to a separate dish and add drippings to thickened sauce. Top meat and veggie mixture with the green onions and serve over steamed cauliflower rice.
Note: I like to mix in a little Chinese Hot mustard to my bowl, but not everyone likes the spiciness, so I serve it as an optional condiment at the table.
