Keto Friendly Beef Broccoli (Printable)

Tender beef and crisp broccoli in a flavorful garlic-ginger sauce, ideal for low-carb and keto diets.

# What You Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp coconut aminos or tamari (for marinating)
03 - 1/2 tsp baking soda (optional, for tenderness)

→ Vegetables

04 - 10 oz broccoli florets
05 - 2 scallions, chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated

→ Sauce

08 - 2 tbsp coconut aminos or tamari
09 - 1 tbsp sesame oil
10 - 1 tbsp unseasoned rice vinegar
11 - 1 tsp erythritol or monk fruit sweetener (optional)
12 - 1/2 tsp chili flakes (optional)

→ For Stir Fry

13 - 2 tbsp avocado oil or light olive oil
14 - 1 tbsp water (for steaming broccoli)

# How to Make It:

01 - Combine sliced beef with 1 tbsp coconut aminos and baking soda in a medium bowl. Set aside for 10 minutes to marinate.
02 - Whisk all sauce ingredients in a small bowl and set aside.
03 - Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 1 to 2 minutes per side until browned but not fully cooked. Remove beef and set aside.
04 - Add remaining 1 tbsp oil to the pan. Stir in garlic, ginger, and scallions; sauté for 30 seconds until fragrant.
05 - Add broccoli florets and 1 tbsp water. Stir-fry for 2 minutes, then cover and steam for 2 to 3 minutes until crisp-tender.
06 - Return beef to the pan, pour in the sauce, and toss to combine. Stir-fry for 1 to 2 minutes until beef is fully cooked and sauce thickens slightly.
07 - Transfer to plates and serve immediately, optionally garnished with extra scallions or toasted sesame seeds.

# Expert Suggestions:

01 -
  • Comes together in under 30 minutes, which means no excuse to skip a real meal even on hectic evenings.
  • Delivers that savory, slightly sweet takeout taste without the sugar crash or carb guilt.
  • Uses simple ingredients you probably already have, so no hunting down exotic items at three different stores.
02 -
  • Slicing beef against the grain is non-negotiable, with the grain and you will be chewing forever.
  • Cooking beef in batches prevents overcrowding, which steams instead of sears and leaves you with gray, sad meat.
  • Do not skip the high heat, a hot wok creates that signature char and keeps vegetables from turning limp.
03 -
  • Freeze the beef for 15 minutes before slicing, it firms up and makes paper-thin cuts effortless.
  • Toast sesame seeds in a dry pan for 1 minute before sprinkling, the nutty aroma intensifies and adds another layer of flavor.
  • Add a splash of bone broth to the sauce for extra richness and a boost of collagen.

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