Keto Chinese Peppercorn Beef

What You’ll Need

• 2 tsp black & pink peppercorns – whole, not ground
• 2 tsp coriander seeds crushed gently
• 1 tbsp MCT oil or any neutral high-heat oil
• 1 lb boneless top sirloin steak about 1½ inches thick
• 2 tsp dark sesame oil roasted, not raw
• ½ cup thinly sliced shallots (or mild sweet onion)
• ½ cup chicken or beef broth low sodium if possible
• 2 tbsp soy sauce or coconut aminos if preferred
• 1 tbsp dry sherry optional, but worth it
• 2 tbsp chopped green onion or cilantro cold and fresh

How To Make It

1. Crush the peppercorns and coriander using a bag and rolling pin or bottom of a jar.
2. Pat the steak dry. Rub it with MCT oil, then press in the spice mix.
3. Heat a cast iron skillet until hot. Sear the steak undisturbed for 4 minutes.
4. Flip and cook another 3 to 4 minutes for medium-rare. Remove and cover loosely to rest.
5. Lower heat. Add sesame oil and shallots to the same pan. Stir and cook for 3 minutes.
6. Pour in broth, soy sauce, and sherry. Let it bubble and reduce slightly about 6 minutes.
7. Slice the steak and lay into the pan, or spoon sauce over slices on a plate.
8. Top with chopped green onion or cilantro. Serve while everything’s still loud.