If you’re craving takeout but want to keep things low-carb, this Keto Beef and Broccoli delivers big flavor with simple ingredients. It’s savory, slightly garlicky, and full of satisfying textures. Tender slices of beef meet crisp-tender broccoli in a glossy sauce that feels indulgent without the sugar rush.
The best part? It cooks quickly in one pan, making it perfect for weeknights. You’ll have dinner on the table in about 30 minutes, with leftovers that taste just as good the next day.
What Makes This Recipe So Good
- Low-carb and satisfying: This dish skips cornstarch and sugar but keeps the rich, umami taste you expect from classic beef and broccoli.
- Quick and easy: Thinly sliced beef cooks fast, and the sauce comes together in minutes.
Great for busy nights.
- Simple pantry ingredients: You likely have most of the sauce components on hand: coconut aminos or tamari, garlic, ginger, and sesame oil.
- Flexible and customizable: Adjust the heat, swap oils, or add more low-carb veggies without compromising flavor.
- Meal-prep friendly: Stores well and reheats beautifully, so you can cook once and eat twice.
Ingredients
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 4 cups broccoli florets (fresh or thawed frozen), cut into bite-size pieces
- 2 tablespoons avocado oil or light olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 1/3 cup coconut aminos (or tamari/soy sauce if not strictly paleo)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1–2 teaspoons toasted sesame oil
- 1–2 teaspoons chili-garlic sauce or red pepper flakes (optional for heat)
- 1 teaspoon fish sauce (optional, for extra umami)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, for extra depth)
- 1/4 cup beef broth
- 1/2 teaspoon xanthan gum (optional, to thicken)
- Sesame seeds and sliced green onions, for garnish
- Cauliflower rice, for serving (optional)
Step-by-Step Instructions
- Prep the beef: Place the steak in the freezer for 15–20 minutes. This firms it up and makes it easier to slice. Cut against the grain into thin strips.
- Make the sauce: In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, chili-garlic sauce (if using), fish sauce (if using), black pepper, garlic powder, and beef broth.
Set aside.
- Optional thickener: If you prefer a thicker sauce, sprinkle the xanthan gum over the sauce while whisking vigorously. Start with 1/4 teaspoon and add more only if needed later.
- Cook the broccoli: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add broccoli and a pinch of salt.
Stir-fry 3–4 minutes until bright green and crisp-tender. Remove to a plate.
- Sear the beef: Add the remaining 1 tablespoon oil to the pan. Add beef in a single layer.
Sear 1–2 minutes per side until browned but not fully cooked through. Work in batches to avoid crowding. Remove to the plate with the broccoli.
- Sauté aromatics: Reduce heat slightly.
Add minced garlic and ginger to the pan. Cook 30–45 seconds until fragrant, scraping up browned bits.
- Simmer the sauce: Pour in the sauce mixture. Let it bubble for 30–60 seconds.
If you didn’t pre-mix xanthan gum, sprinkle a small pinch over the bubbling sauce and whisk vigorously to avoid clumps.
- Combine and finish: Return beef and broccoli to the pan. Toss to coat and cook 1–3 minutes, just until the beef is cooked through and the sauce clings to everything.
- Taste and adjust: Add more coconut aminos for salt, vinegar for brightness, or chili for heat. Remove from heat.
- Serve: Garnish with sesame seeds and green onions.
Serve as-is or over cauliflower rice for a complete meal.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in meal-size portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 30-second bursts, stirring between intervals. Avoid overcooking to keep the beef tender.
Health Benefits
- Keto-friendly macros: With minimal carbs and no added sugar, this dish supports ketosis while keeping you full and energized.
- Protein-rich: Lean cuts like sirloin or flank steak provide high-quality protein for muscle repair and satiety.
- Fiber and micronutrients: Broccoli offers fiber, vitamin C, vitamin K, and antioxidants that support immune and bone health.
- Healthy fats: Avocado oil and sesame oil supply fats that help absorb fat-soluble vitamins and keep you satisfied.
- Lower sodium option: Using coconut aminos or low-sodium tamari helps you control salt while keeping flavor strong.
Common Mistakes to Avoid
- Slicing the beef too thick: Thick pieces turn tough.
Keep slices thin and cut against the grain for a tender bite.
- Crowding the pan: Overloading the pan steams the beef instead of searing it. Cook in batches for a good brown crust.
- Overcooking the broccoli: You want crisp-tender, not mushy. Pull it from the pan once it turns bright green.
- Heavy hand with xanthan gum: A little goes a long way.
Too much makes the sauce gummy. Start small and let it thicken as it simmers.
- Skipping the aromatics: Garlic and ginger deliver the depth you expect from takeout. Don’t leave them out.
Alternatives
- Different proteins: Swap beef for chicken thighs, pork tenderloin, or shrimp.
Adjust cook time so the protein stays juicy.
- Veggie swaps: Try broccolini, asparagus, green beans, zucchini, or bok choy. Keep it low-carb and cook just to crisp-tender.
- Sauce variations: Add a squeeze of lime, a touch more vinegar for tang, or a dash of white pepper for a takeout-style kick.
- Thickening options: If you don’t use xanthan gum, reduce the sauce a bit longer over heat, or add 1 tablespoon cream cheese for a silky finish.
- Allergy-friendly: Use coconut aminos to avoid soy, and check labels for gluten-free versions of tamari if you go that route.
FAQ
Is beef and broccoli keto?
Yes. This version uses low-carb ingredients and avoids sugar and cornstarch.
The carbs come mainly from broccoli, which is keto-friendly in moderate portions.
What cut of beef works best?
Flank steak and sirloin are popular for their flavor and tenderness when sliced thin. Skirt steak also works if you cut it against the grain. Avoid very lean, tough cuts unless you slice them super thin.
Do I have to use xanthan gum?
No.
It’s optional. You can reduce the sauce by simmering a bit longer, or accept a lighter, thinner sauce that still tastes great.
Can I make it without coconut aminos?
Yes. Use tamari or soy sauce if you’re not avoiding soy.
Choose low-sodium if possible and adjust to taste since soy can be saltier than coconut aminos.
How do I keep the beef tender?
Slice it thin against the grain, cook it hot and fast, and don’t overcook. A quick sear is enough, since it finishes in the sauce.
Can I use frozen broccoli?
You can. Thaw and pat it dry first to avoid watering down the sauce.
Cook it just until heated through and still crisp.
What can I serve this with?
Cauliflower rice is the classic pairing. You can also try sautéed cabbage, zoodles, or shirataki noodles for a low-carb “takeout” feel.
How spicy is this recipe?
As written, it’s mild unless you add chili-garlic sauce or red pepper flakes. Adjust the heat to your preference.
Final Thoughts
Keto Beef and Broccoli is the kind of recipe you’ll want on repeat: fast, flavorful, and flexible.
It scratches that takeout itch without the sugar and starch, and it’s easy enough for any night of the week. Keep the slices thin, the pan hot, and the sauce balanced, and you’ll have a restaurant-worthy dinner at home. Whether you meal prep it or serve it fresh over cauliflower rice, this dish checks every box for taste, texture, and convenience.
Ingredients
Method
- Prep the beef: Place the steak in the freezer for 15–20 minutes. This firms it up and makes it easier to slice. Cut against the grain into thin strips.
- Make the sauce: In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, chili-garlic sauce (if using), fish sauce (if using), black pepper, garlic powder, and beef broth. Set aside.
- Optional thickener: If you prefer a thicker sauce, sprinkle the xanthan gum over the sauce while whisking vigorously. Start with 1/4 teaspoon and add more only if needed later.
- Cook the broccoli: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. Remove to a plate.
- Sear the beef: Add the remaining 1 tablespoon oil to the pan. Add beef in a single layer. Sear 1–2 minutes per side until browned but not fully cooked through. Work in batches to avoid crowding. Remove to the plate with the broccoli.
- Sauté aromatics: Reduce heat slightly. Add minced garlic and ginger to the pan. Cook 30–45 seconds until fragrant, scraping up browned bits.
- Simmer the sauce: Pour in the sauce mixture. Let it bubble for 30–60 seconds. If you didn’t pre-mix xanthan gum, sprinkle a small pinch over the bubbling sauce and whisk vigorously to avoid clumps.
- Combine and finish: Return beef and broccoli to the pan. Toss to coat and cook 1–3 minutes, just until the beef is cooked through and the sauce clings to everything.
- Taste and adjust: Add more coconut aminos for salt, vinegar for brightness, or chili for heat. Remove from heat.
- Serve: Garnish with sesame seeds and green onions. Serve as-is or over cauliflower rice for a complete meal.
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