Tempt your taste buds with this low-carb wonder that’s seasoned with the perfect blend of peppers, onions, garlic, ginger and scallions.
Photo by Karen Hermann
SERVES 4
1½ pounds sirloin or flank steak, thinly sliced
All-purpose seasoning
2 tablespoons olive oil, divided
1 red bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 medium onion, peeled, halved and sliced crosswise
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
¼ cup low-sodium soy sauce
¼ cup sherry or beef stock
1 tablespoon sugar, optional
2 tablespoons arrowroot or cornstarch
½ cup water
4 cups broccoli florets, bite-size pieces
Chopped scallions, for garnish
1 tablespoon toasted sesame seeds, optional, for garnish
Place sliced steak in a large bowl and sprinkle with seasoning. Set aside. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add peppers and onions and cook 3–4 minutes until just tender. Remove peppers to a bowl or platter. Add remaining olive oil to same skillet; add steak and cook 6–8 minutes until lightly browned. Add garlic and ginger and cook an additional minute. Remove steak to bowl with peppers.
In a medium bowl, whisk together soy sauce, sherry, sugar and arrowroot. Set aside. Wipe out skillet. Add water and let heat up. Add broccoli and cook for 5 minutes until broccoli is bright green and slightly tender. Add vegetables and meat back to the skillet and pour in soy sauce mixture. Cook 3–4 minutes or until sauce thickens. Transfer to a large serving dish and sprinkle with chopped scallions and sesame seeds.
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