INGREDIENTS

100g Strips of beef
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 tablespoons soya sauce (sugar free)
3 cloves garlic
1 tablespoon crushed ginger
1 chili (optional)
2 cups of broccoli florets
1 tablespoon erythritol
1 cup beef stock
Salt & Pepper to taste
1 Tablespoon sesame seeds

1. Mix together the apple cider vinegar and olive oil with the garlic, ginger, erythritol and soy sauce. (Do a taste test, and add either more soya sauce or erythritol as needed). Mix this well together.
2. Add the strips of beef, and combine. Cover and set aside in the fridge for one hour or longer.
3. Heat a wok, or non-stick large frying pan on high heat on the stove.
4. Toss in the beef strips (without the sauce), and fry for about 5 minutes, tossing about. Reduce the heat down to low-medium.
5. Add the broccoli and mix together.
6. Add the rest of the sauce from the marinade, and half the cup of beef stock.
7. Allow to cook for about 18-10 minutes, until the broccoli is cooked through.
8. Add the rest of the beef stock (only if needed).
9. Season to taste (you won’t need that much salt, because of the soya sauce, but do a taste test anyway.)
10. Plate and sprinkle sesame seeds for garnish.
11. You can serve with cauliflower mash, or cauliflower rice. But just as nice on its own.