Low-Carb Beef and Broccoli Stir-Fry

In a small bowl, whisk together the tamari, beef broth, sesame oil, minced garlic, minced ginger, and xanthan gum (if using) to create the stir-fry sauce.

Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat.

Add the sliced flank steak to the hot skillet in a single layer. Sear without moving for 2 minutes to get a nice crust, then stir and cook for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets and 2 tablespoons of water, cover with a lid for 2 minutes to steam-cook the broccoli until bright green and tender-crisp.

Remove the lid, pour the sauce mixture directly over the broccoli, and let it simmer for 1 minute until slightly thickened.

Return the cooked beef and any resting juices back into the skillet with the broccoli, tossing everything together until heated through and well coated in the sauce.

In a separate microwave-safe bowl or small pan, warm the cauliflower rice until hot.

Divide the warm cauliflower rice between two bowls, top with the beef and broccoli stir-fry, and garnish with sliced green onions before serving.