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Keto Beef and Broccoli - A Fast, Flavorful Low-Carb Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sauté aromatics: Reduce heat slightly. Add minced garlic and ginger to the pan. Cook 30–45 seconds until fragrant, scraping up browned bits.
  7. 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.
  8. 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.
  9. Taste and adjust: Add more coconut aminos for salt, vinegar for brightness, or chili for heat. Remove from heat.
  10. Serve: Garnish with sesame seeds and green onions. Serve as-is or over cauliflower rice for a complete meal.

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