Asian Beef and Broccoli Rabe Recipe

We are creating a few Asian Keto-friendly recipes to add to our collection. We hope you enjoy them. The first one is an Asian Beef and broccoli rabe recipe. The gluten-free soy sauce gives the broccoli rabe a run for its money. It balances nicely with the veggies and meat, and it is super easy to make. It takes less than half an hour to make and is simple to make for weeknight meals. Visit our large variety of Keto-Friendly recipes.

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• Asian Beef and Broccoli Rabe Ingredients:
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Note: Be sure to defrost the meat the night before. This dish works better when the meat is completely defrosted.

Asian Beef and Broccoli Rabe Ingredients:

1 tablespoon Avocado Oil
1.5 lb beef stew cubes cut into strips or 1-inch cubes
1 red pepper sliced
2 bunches of broccoli rabe (Rapini) - Cut into pieces and cleaned
¼ cup of Gluten-Free Soy Sauce
1 small onion chopped
4 scallions chopped into 1-inch pieces discard the white end
3 garlic pieces minced

Asian Beef and Broccoli Rabe Instructions:

Heat skillet. Add avocado oil, then add garlic, onion, and red peppers. Cook for 3 minutes or until opaque.

Add the beef. Raise the temperature if you lowered it when cooking the garlic, onion, and red pepper strips. Cook for 10 minutes until meat is brown. It may take less time if the skillet gets hot quickly.

Add the cleaned broccoli rabe, scallions, and soy sauce. Cover and cook for 6 more minutes or until the broccoli rabe wilts.

After wilted, uncover, stir, then cook for a few minutes. Turn off and let sit for about 10 minutes. This will allow the liquid to reabsorb into the meat.

Note: Letting it sit will enhance the flavor of the dish.

Additional tip: Be sure to use the largest skillet you have that has a lid. This helps give enough room for the veggies and the meat.

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Here’s the finished meal. What do you think? Would you make this? It tastes wonderful. If you want some starch, it would be great with rice too.

This dish is packed with flavor. Remember, broccoli rabe is bitter when not in season. It is usually in season from January - March each year. But you can find it throughout the year. Blanching it may help with the bitterness, here’s an article (Don’t be so bitter! How to Make Perfect Rapini) that talks about how to make it less bitter.

Feel free to print this recipe below.

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