Description
A rich, savory, low-carb twist on a takeout favorite—made easy in your slow cooker.
Ingredients
Scale
- 1½ pounds flank steak, sirloin, or ribeye, thinly sliced
- 1 cup beef broth
- ½ cup soy sauce or coconut aminos
- ¼ cup brown monk fruit sweetener (or erythritol blend)
- 3 cloves garlic, crushed
- 3 cups broccoli florets, chopped
- ½ teaspoon xanthan gum
Instructions
- Lightly spray the inside of a 6-quart slow cooker with non-stick spray. Add the sliced beef.
- In a bowl, whisk together the beef broth, soy sauce (or coconut aminos), brown monk fruit sweetener, and garlic. Pour the mixture over the beef.
- Cover and cook on LOW for 4 hours.
- After 4 hours, remove about ½ cup of the liquid from the slow cooker. Whisk in xanthan gum until fully dissolved. Return the mixture to the slow cooker and stir to thicken.
- Add the broccoli to the slow cooker, cover, and cook on LOW for 1 more hour, until broccoli is tender.
- Serve warm with cauliflower rice or sautéed cabbage.
Notes
- For extra flavor, add 1 teaspoon toasted sesame oil before serving.
- If using frozen broccoli, thaw and drain it before adding to avoid excess water in the slow cooker.
- Top with sesame seeds or sliced green onions for added crunch and color.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 0g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg