Made with staples such as sesame seeds, broccoli, and steak, this Quick and Easy Low Carb Stir Fry will have you refilling your plates for seconds and thirds.
I (Husband Man) have recently started a low carb diet, and as a result, have started experimenting with different ways to cook our food. I have learned that sometimes it’s not just the ingredients you use, but how you use them. Take the broccoli for example. Don’t allow them dry out–if this happens, just add a bit of olive oil or butter. You’re aiming to slightly fry/caramelize the outside of the broccoli; however, you still want it to retain a moderate crunch (hence the med-high heat). When the broccoli starts to bend/flop around just a bit as you stir, it’s pretty much done. Also, cut the sausage lengthwise instead of in circles for a different texture. We have added this recipe to our favorites collection and we hope you’ll consider adding it to yours as well 🙂
- 2 Tablespoons olive oil
- 4-5 inches of a sausage link, cut lengthwise (or 6 ounces of thinly sliced, New York Strip Steak, cut into thin strips)
- 2 Tablespoons unsalted butter
- 1 Tablespoon toasted sesame seeds
- 3 cups fresh, chopped broccoli
- 1 cup chopped portobello mushrooms
- A couple of pinches of salt plus a bit more to taste
- 1/2 teaspoon minced garlic
- 1/2 teaspoon onion powder
- Soy Sauce if desired
- In a large skillet or wok over medium-high heat, heat the olive oil.
- Add in the steak and/or sausage and saute' until steak is brown, about 10 to 15 minutes.
- Do not drain the liquid after browning.
- Add the butter, sesame seeds, broccoli and mushrooms and continue to stir, around 15 more minutes.
- Add a couple of pinches of salt for moderate flavor. In addition to the salt, add the garlic and onion powder. Stir until well combined.
- Remove from heat and serve immediately.
- If needed, season with a little more salt to taste.
Cut the broccoli, sausage, and/or steak a day ahead of time and store in separate containers in the fridge. Husband Man's Notes:
If using soy sauce, take care not to over-season the dish, as the sauce’s strong flavor can easily overpower the sesame seeds and dill.
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