Ingredients:
- 1 lb sirloin steak, sliced into thin strips
- 1 head of broccoli, cut into florets
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup coconut aminos (a Whole30-compliant soy sauce substitute)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
- Toasted sesame seeds (for garnish - optional)
- Chopped green onions (for garnish - optional)
Instructions:
- Place the diced onion and minced garlic in the bottom of a 3-4 quart slow cooker.
- Season the beef strips with salt and pepper. Add them to the slow cooker on top of the onions and garlic.
- In a small bowl, whisk together the chicken broth, coconut aminos, sesame oil, and minced ginger. Pour this mixture over the beef in the slow cooker.
- Cover and cook on low heat for 2-3 hours or on high heat for 1-1.5 hours, or until the beef is tender.
- With 30 minutes left of cook time, add the broccoli florets to the slow cooker. Stir everything together to coat the broccoli in the sauce.
- Cover and continue cooking until the broccoli is tender-crisp.
- Taste and adjust seasoning if needed.
Serve hot, garnished with toasted sesame seeds and chopped green onions (if desired).
Macros (per serving, assuming 4 servings):
- Calories: 260
- Fat: 16g
- Carbohydrates: 9g
- Fiber: 5g
- Net Carbs: 4g
- Protein: 22g