Low Carb Beef and Broccoli Stir Fry

This Low Carb Beef and Broccoli Stir Fry is a keto-friendly takeout-style classic made with thinly sliced beef, crisp-tender broccoli, and a savory umami-rich sauce without sugar or cornstarch. Tender flank or sirloin steak is quickly stir-fried with garlic and ginger, then tossed in a low-carb soy and sesame sauce for a fast weeknight dinner that is perfect for meal prep. Serve over cauliflower rice or sautéed greens for a complete keto meal that is satisfying, macro-friendly, and ready in about 30 minutes.

Course Dinner, Lunch, Main Course

Cuisine Asian, Chinese-Inspired, Keto, Low Carb

Keyword beef and broccoli, keto beef, low carb stir fry, meal prep, quick dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 360kcal

Equipment

large skillet or wok
Mixing Bowls
Chef's knife
Cutting board
tongs or spatula
measuring cups and spoons

Ingredients

For the beef and broccoli

1 1/2 pounds flank steak or sirloin steak thinly sliced against the grain
4 cups broccoli florets cut into bite-size pieces
2 tablespoons avocado oil or other high-heat oil, divided
1 tablespoon sesame oil
1/2 teaspoon sea salt or to taste
1/2 teaspoon black pepper

For the keto stir fry sauce

1/3 cup low-sodium tamari or low-sodium soy sauce
1/3 cup beef broth unsalted or low sodium
2 tablespoons rice vinegar unseasoned
3 cloves garlic minced
1 tablespoon fresh ginger finely grated or minced
1 1/2 teaspoons granulated erythritol or monk fruit sweetener or to taste
1 teaspoon red pepper flakes optional, for heat
1 teaspoon xanthan gum optional, for thickening

For serving and garnish

4 cups cooked cauliflower rice optional, for serving
2 tablespoons sliced green onions for garnish
1 tablespoon toasted sesame seeds for garnish

Instructions

Pat the sliced beef dry with paper towels and place it in a mixing bowl, then season lightly with salt and pepper.
Add the tamari, beef broth, rice vinegar, garlic, ginger, sweetener, and red pepper flakes to a separate bowl and whisk until well combined.
Pour about half of the sauce over the beef, toss to coat evenly, and let the beef marinate for about 10 minutes while you prepare the broccoli.
If using xanthan gum, sprinkle it very lightly over the remaining sauce while whisking vigorously until the sauce slightly thickens, then set the sauce aside.
Heat a large skillet or wok over medium high heat, then add half of the avocado oil and swirl to coat the pan.
Add the broccoli florets to the hot pan and stir fry for about 4 to 5 minutes until bright green and crisp tender, then transfer the broccoli to a plate and set aside.
Add the remaining avocado oil to the same skillet, increase the heat to high, and allow the oil to heat until shimmering.
Add the marinated beef to the skillet in a single layer, working in batches if needed to avoid crowding, and sear for about 1 to 2 minutes per side until browned and just cooked through.
Return all of the beef to the skillet, pour in the reserved sauce, and stir to coat, letting the sauce bubble for 1 to 2 minutes until slightly thickened and glossy.
Add the cooked broccoli back to the skillet, drizzle with the sesame oil, and toss everything together until the broccoli is heated through and evenly coated in the sauce.
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired, then remove the skillet from the heat.
Serve the beef and broccoli over warm cauliflower rice if using, and garnish with sliced green onions and toasted sesame seeds before serving.

Notes

For the most tender beef, slice the steak very thinly against the grain while it is still slightly firm from being chilled. To keep the broccoli extra crisp for meal prep, store it separately from the beef and sauce, then combine when reheating gently in a skillet with a splash of beef broth or tamari. This recipe is very flexible and can be made with broccolini, green beans, or zucchini in place of some or all of the broccoli, but always choose low-carb vegetables to keep the dish keto-friendly.

Nutrition