Szechuan Beef w/ Broccoli - Easy Low Carb

This evening I had about 1-1/2 pounds of beef loin top sirloin steak in the fridge that needed to be used. I decided to make Szechuan Beef w/ Broccoli. I sliced it into thin slices, seasoned it and used my stainless steel wok instead of my nonstick wok because I wanted to get that nice deep brown caramelization. I kept it very simple and decided not to make a sauce, just nicely seasoned. Since this cut of steak if tasty as is, I didn't need to go overboard seasoning it and it was tender enough that it didn't require any marinating. It turned out unbelievably delicious. I snapped a few photos below and included the easy peasy recipe. Enjoy!

Brown the beef in batches so it gets nice caramelization for flavor

Szechuan Beef w/ Broccoli

Ingredients:

1 1/2 pounds thinly sliced sirloin steak
3 tablespoons coconut oil or olive oil, divided
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 cloves minced garlic
4 sliced green spring onions
1/4 to 1/2 teaspoon red pepper flakes, or to taste
1 tablespoon organic gluten free Tamari sauce
1 tablespoon natural rice vinegar (I used Nakano Natural Rice Vinegar)
2 cups steamed fresh broccoli
2 tablespoons water

Directions:

Heat 1 tablespoon oil over medium-high heat in a large wok. Season beef with salt and black pepper. Add 1/3 of the beef at a time to the wok and cook, stirring frequently, until well browned. Transfer cooked beef to a plate. Add another tablespoon oil to the wok and repeat twice more, until all of the beef is cooked. Return all beef to the wok; add garlic and green onions. Cook, stirring frequently, for 2 to 3 minutes. Add red pepper flakes, Tamari sauce, rice vinegar, steamed broccoli and 2 tablespoons water. Stir and cook until heated through.