Main Course

Sesame Glazed Beef & Veggie Bowl

Skip the takeout. Coat savory steak, crisp broccoli, and sweet sugar snap peas in a thick and creamy sesame glaze. You can make this dish ahead or store leftovers in an airtight container in the fridge for 3–4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.

Recipe excerpted with permission from The New Keto-Friendly South Beach Diet.



  • 1 Tbs. olive oil
  • 1 lb. beef steak
  • ¼ cup diced onion
  • 2 cups broccoli florets
  • ½ cup sugar snap peas
  • ¼ cup reduced-sodium tamari sauce
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. minced garlic
  • ½ cup beef broth
  • 1 tsp. tapioca flour
  • ¼ cup chopped scallions
  • 1 Tbs. sesame seeds


1. Heat oil in large skillet over medium-high heat. Pat beef dry and season all over with salt and pepper to taste. Add beef to hot pan, and brown 3–4 minutes per side. Remove beef, and set aside, reserving grease in skillet.

2. Reduce heat to medium. Add onion, and cook 3–4 minutes, until translucent. Add broccoli florets, and cook 3–4 minutes more, until brown. Add sugar snap peas, and cook 1–2 minutes more.

3. Meanwhile, in small mixing bowl, whisk together tamari, sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add sauce to skillet, stirring to coat vegetables. Bring the mixture to a boil, and reduce the heat to medium-low.

4. Cut steak into small pieces, about 1-inch square, and return to pan with vegetables. Simmer 5–7 minutes, until beef is cooked to desired doneness. Divide steak and veggies among 4 individual bowls.

Nutrition Information

  • Serving Size 1/4 of Recipe
  • Calories 260
  • Carbohydrate Content 7 g
  • Cholesterol Content 70 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 30 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 850 mg
  • Sugar Content 2 g