Low Carb Beef and Broccoli Stir Fry

dave27th's Note:

-Carb count per serving :9.4 minus 4 grams fiber= 5.4 carbs & 19.1 gr. protein Found this on www.lowcarb.ca, where it was posted by Atomhockeymomm. I found this to be as good as any non-lowcarb stir fry

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1 tablespoon canola oil
• 2 cups broccoli, blanched
• 1/2 cup thinly sliced carrot
• 1/2 cup onion, wedges
• 6 ounces sirloin steaks, boneless,strips
• 1 1/2 tablespoons chicken broth
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon guar gum or 1/2 teaspoon cornstarch
• 1/4 teaspoon Splenda sugar substitute
• 1/8 teaspoon salt (optional)

Directions:

1. -In a 10" skillet or wok heat the oil;add the prepared vegetables.
2. -Cook,stirring quickly& frequently until vegies are crisp tender& onions are browned.
3. -Stirin the beef strips,cook till desired doneness.
4. -Ina small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture& cook stirring constantly until sauce is thickened, 2-3 minutes.

Reviews

[JackieOhNo!]

This was a tasty and satisfying meal. I took other reviewer's suggestion and doubled the sauce, which I am so glad that I did. I also made this for a serving for 4. I ended up using frozen broccoli crowns that I steamed in the microwave. I julienned the carrots, as well. I served this with some brown rice, and it was a big hit!

[Crafty Lady 13]

I made this using frozen broccoli florets and added some minced garlic to the veggies as they were being sir fried. I also doubled the sauce and added ground ginger. I left out the salt because there was enought sodium from the soy sauce. Following Chef Ironbox's advice, I added more Splenda to the sauce. I'm glad I doubled the sauce because I think that amount came out perfectly. This dish was delicious and didn't taste like I was eating something that was so good for me. I will be making this often in the future. It's a great way to lessen the carbs in my diet. Thanks for sharing, dave27th.

[rhondalynne]

I made this first for myself as part of my new low carb diet. I used 16 oz. frozen broccoli, doubled the chicken broth and cornstarch and didn't use any sugar/splenda or salt. Served over lentils, thanks to chef Ironbox for the suggestion. TASTY! The second time, I had to make sure to make enough for the kids too! They loved it!