Remove the beef from the fridge, slice into strips, and season with salt and pepper.
Heat the beef stock in the microwave for 1 minute until hot or in a saucepan over low heat.
Bring a large skillet over high heat, once hot, add 1 tablespoon of avocado oil and stir fry the beef strips quickly for about 3 to 4 minutes. Do this process at least in 2 batches and add more oil as needed. Make sure the slices of meat don't touch each other in the pan. Turn the heat down to medium and remove and reserve the meat on a plate.
Without washing the pan, add 1 tablespoon of avocado or olive oil, add the onions and sauteé for two minutes, add the minced garlic, stir then add the mushrooms. Cook and sauteé for two minutes.
Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.
Add the heavy cream, ground mustard, salt and pepper to taste.
Sprinkle the xanthan gum into the mixture while continuously stirring.
Simmer over medium heat for 5 to 10 minutes, or until the sauce has thickened to your liking.
Remove from the heat and serve over cooked hearts of palm noodles or shirataki noodles.
Notes
*all nutritional data are estimates based on the products I used*Recommended Products
Yield: 4 servings, Serving Size ¼ of the whole recipe, Net Carbs per Serving: 6g, Amounts per Serving-