Rinse noodles and prepare as recommended by packaging; drain and set aside.

Combine the broth, dry white wine, coconut aminos, red pepper flakes, and sesame oil in a small saucepan.

Bring to a low boil.

Remove from heat, whisk in erythritol.

Sprinkle with Xanthan gum and whisk well.

Set aside.

Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles.

Swirl in 2 teaspoons of the avocado oil, then add the beef.

Stir-fry until just cooked through, 3-4 minutes; transfer to a plate.

Swirl in the remaining 1 teaspoon avocado oil, then add the broccoli, scallions, and garlic.

Stir-fry until softened, about 3 minutes.

Add the broth mixture and cook, stirring constantly, about 1 minute.

Stir in the beef and noodles and toss with tongs to coat, cook until heated through, about 1 minute.

Notes

Please use your own discretion.

Ingredients used will impact information.