Keto Friendly Beef Broccoli

The sizzle of beef hitting a screaming-hot wok still reminds me of Tuesday nights when I needed dinner fast but refused to compromise on flavor. I stumbled on this stir fry during my first month of keto, craving takeout but determined to stay on track. That garlicky aroma rising from the pan erased any thought of ordering in.

I made this for my brother who swore he hated low-carb food, and he went back for seconds without realizing it was keto. Watching him scrape his plate clean felt like a small victory. Sometimes the best meals are the ones that dont announce themselves as diet food.

Ingredients

• Flank steak or sirloin (450 g, thinly sliced): Slicing against the grain is the secret to tender bites, and marinating with a pinch of baking soda works magic on tougher cuts.
• Coconut aminos or tamari (1 tbsp for marinade, 2 tbsp for sauce): Coconut aminos bring a milder sweetness, while tamari adds that classic salty depth without the gluten.
• Baking soda (1/2 tsp, optional): A tiny amount tenderizes the beef in minutes, just rinse it off if you are sensitive to the texture.
• Broccoli florets (300 g): Fresh florets stay crisp and bright, but frozen works in a pinch if you thaw and pat them dry first.
• Scallions (2, chopped): They add a mild onion flavor and a pop of green that makes the dish look as good as it tastes.
• Garlic (2 cloves, minced): Fresh garlic blooms in hot oil and perfumes the whole kitchen, jarred just doesnt compare here.
• Fresh ginger (1 tbsp, grated): Grating releases the juice and heat, turning the sauce aromatic and warming.
• Sesame oil (1 tbsp): A little goes a long way for that nutty, toasted flavor that ties everything together.
• Rice vinegar (1 tbsp, unseasoned): Cuts through the richness and balances the savory notes without adding sugar.
• Erythritol or monk fruit (1 tsp, optional): Mimics the hint of sweetness in takeout sauces, but skip it if you prefer a purely savory profile.
• Chili flakes (1/2 tsp, optional): Start with less and add more at the table, heat tolerance varies wildly.
• Avocado oil or light olive oil (2 tbsp): High smoke point keeps things from turning bitter when the wok gets roaring hot.
• Water (1 tbsp): Creates steam to soften the broccoli without making it soggy or dull.

Instructions

Marinate the beef:

Toss sliced beef with 1 tbsp coconut aminos and baking soda in a bowl, then let it sit for 10 minutes while you prep everything else. This short rest makes each piece melt-in-your-mouth tender.

Mix the sauce:

Whisk together the remaining coconut aminos, sesame oil, rice vinegar, sweetener, and chili flakes in a small bowl. Having it ready means no scrambling once the wok heats up.

Sear the beef:

Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering, then spread the beef in a single layer and let it sear untouched for 1 to 2 minutes per side. Pull it off when browned but still slightly pink inside, it will finish cooking later.

Bloom the aromatics:

Add the remaining oil, then toss in garlic, ginger, and scallions, stirring constantly for 30 seconds until the kitchen smells incredible. Be careful not to let the garlic burn or it turns bitter.

Cook the broccoli:

Add broccoli florets and 1 tbsp water, stir-frying for 2 minutes before covering the pan to steam for another 2 to 3 minutes. You want crisp-tender, not mushy.

Bring it together:

Return the beef to the pan and pour in the prepared sauce, tossing everything over high heat for 1 to 2 minutes. The sauce will cling and thicken slightly as the beef finishes cooking through.

Serve hot:

Transfer to plates immediately and scatter extra scallions or sesame seeds on top if you like. Serve over cauliflower rice for a complete keto meal that feels indulgent.

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The first time I plated this over cauliflower rice and sat down with my family, my daughter asked if we could have it every week. That simple request made all the trial and error worth it. Food that brings people back to the table is the kind worth making again.

Choosing Your Protein

Flank steak and sirloin are my go-to cuts because they slice cleanly and cook fast, but skirt steak or even ribeye work if thats what you have. Just keep the slices thin and uniform so everything cooks evenly. Once I tried chicken thighs instead and it was just as satisfying, though beef delivers that classic stir fry richness.

Making It Your Own

Swap broccoli for snap peas, bok choy, or bell peppers depending on what looks good at the market. I have added mushrooms and zucchini when cleaning out the fridge, and it always turns out delicious. The sauce is forgiving, so do not be afraid to experiment with vegetables you love.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a hot skillet with a splash of water. I have packed this for lunch and eaten it cold over greens, which was surprisingly good. Avoid the microwave if you can, it makes the beef rubbery and the broccoli sad.

• Store sauce separately if meal prepping to keep vegetables from getting soggy.
• Reheat only what you will eat, repeated heating dulls the flavors.
• Freeze cooked beef and sauce for up to a month, but add fresh vegetables when reheating.

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This stir fry has become my answer to busy nights when I want something nourishing without the fuss. I hope it becomes one of those reliable favorites in your kitchen too.

Recipes Q&A

→ How do you keep the beef tender in this dish?

Marinating the beef with coconut aminos and a bit of baking soda before cooking helps break down proteins, making the meat more tender and flavorful.

→ What is the best way to cook the broccoli here?

The broccoli is stir-fried briefly, then steamed with a splash of water to achieve a crisp-tender texture without losing its bright green color.

→ Can other oils be used instead of avocado oil?

Yes, light olive oil or sesame oil can be used for sautéing and stir-frying to complement the dish’s flavor profile.

→ How can the sauce be adjusted for more spice?

Adding chili flakes or a touch of fresh chili during cooking will enhance the heat without overpowering the other flavors.

→ Is this suitable for gluten-free diets?

Using tamari or coconut aminos in place of soy sauce makes the dish gluten-free. Always check labels to ensure compliance with dietary needs.