YOUR SOLIN GENERATED RECIPE
Low-Carb Rib Eye and Broccoli Stir-Fry
Pan-seared rib eye strips and tender broccoli florets tossed in a savory umami glaze, offering a rich and satisfying meal with a succulent, melt-in-your-mouth finish.
INGREDIENTS
4 oz Rib eye steak
2 cup Broccoli florets
0.5 cup Yellow onion
1 medium Tomato
0.25 tbsp Avocado oil
2 tbsp Coconut aminos
0.25 tsp Toasted sesame oil
1 tsp Garlic powder
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the rib eye into thin strips against the grain and season with garlic powder, sea salt, and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the beef strips to the pan and sear until browned and caramelized, approximately 2-3 minutes, then remove and set aside.
In the same skillet, add the sliced onion and broccoli florets, sautéing until the broccoli is bright green and tender-crisp.
Dice the tomato and add it to the skillet along with the coconut aminos and toasted sesame oil, stirring to combine.
Return the seared beef to the pan and toss everything together for 1 minute to allow the savory flavors to meld.
Transfer the stir-fry to a bowl and serve immediately while hot.