Beef and Broccoli Low-Carb Bowl
Tender strips of flank steak and crisp broccoli in a savory garlic-ginger sauce—a Chinese takeout favorite made healthy with 40g of protein.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 4 days.
- Batching: Slice beef against the grain and as thinly as possible for maximum tenderness.
- Reheat: Reheat in a skillet over medium-high heat for 3-4 minutes for best texture. Microwave works but broccoli may soften.
EXECUTION STEPS
THE MACRO PREP
Toss sliced flank steak with 1 tablespoon soy sauce and cornstarch. Let sit for 5 minutes.
HIGH HEAT SEAR
Whisk together remaining soy sauce, oyster sauce, sesame oil, rice vinegar, and beef broth.
HIGH HEAT SEAR
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Sear steak in batches (do not crowd the pan) for 1-2 minutes per side. Remove and set aside.
HIGH HEAT SEAR
Add remaining oil and stir-fry broccoli for 3-4 minutes until bright green and crisp-tender.
STEP 5
Add garlic and ginger, stir for 30 seconds.
STEP 6
Return beef to the pan, pour sauce over everything, and toss to coat. Cook 1-2 minutes until sauce thickens.
STEP 7
Serve in bowls garnished with sesame seeds and green onions.