Skip the sugary, starchy sauces at the takeout counter and enjoy a cleaner, low‑carb version of a favorite: keto beef and broccoli. This simple recipe uses fewer than ten ingredients, is ready in under 30 minutes, and delivers big flavor without corn starch or added sugar.
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Is Beef and Broccoli Keto?
Beef and broccoli is one of the better low‑carb choices at Chinese restaurants, but the typical restaurant sauce is thickened with cornstarch and sometimes sweetened. This homemade version skips cornstarch and sugar yet still tastes like the dish you crave. It’s suitable for keto and other low‑carb plans when made with the ingredients below.
Keto Stir Fry to the Rescue!
Stir fries are perfect for weeknights because they cook quickly and adapt well to leftover vegetables and meat. A few key flavor builders—fresh ginger, garlic, tamari (or liquid coconut aminos), scallions, toasted sesame oil and a splash of dry sherry if you like—create the savory, aromatic profile you expect from takeout without the carbs.
Best Keto Beef & Broccoli – Quicker than takeout!
This keto beef and broccoli is a fast, reliable dinner. The most time‑consuming steps are slicing the steak and prepping the broccoli. To speed things up, gather and measure all ingredients before you begin and consider using pre‑cut broccoli florets.
Preparation: Cut, mince, slice & measure
Start by cutting the broccoli into florets, then mince garlic and ginger. Slice the flank steak across the grain into 1/4‑inch pieces. Mix the sauce ingredients in a small bowl so everything is ready at the stove.
Cook the beef
Heat a wok or large skillet over medium‑high heat. Add 2 teaspoons of oil and swirl to coat. When the oil shimmers, add the beef and sear for about 30 seconds per side until browned. Remove the meat promptly so it stays tender.
Cook the vegetables & return the beef
Add the remaining teaspoon of oil, then the garlic and ginger. Stir briefly until fragrant. Add the broccoli and the sauce, stir to combine, and cover to steam the broccoli until it turns bright green and is crisp‑tender. Remove the broccoli and reduce the sauce in the pan for a couple of minutes until it concentrates. Return the beef and broccoli to the pan, toss to warm through and coat with sauce.
Finish and serve
Taste and adjust seasoning with salt and pepper. If you like heat, sprinkle crushed red pepper or serve with Chinese hot mustard. Serve the stir fry over cauliflower rice for a low‑carb, satisfying meal.
Note: This recipe makes just enough sauce to lightly coat the ingredients. If you prefer a saucier dish, double the sauce. To thicken without cornstarch, you can whisk 1 teaspoon arrowroot with 1 teaspoon water and add it at the end — it will add a small number of carbs but will slightly thicken the sauce.
Keto Beef and Broccoli
Equipment
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Wok or large skillet
Ingredients
- 16 ounces flank steak, sliced ¼ inch thick
- 1 tablespoon light olive oil divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 8 oz broccoli florets
- 10 oz frozen cauliflower rice, cooked (for serving)
Sauce
- ½ cup water
- 2 tablespoon Tamari or liquid coconut aminos (use tamari for a gluten‑free soy flavor)
- 2 teaspoon toasted sesame oil
- ½ teaspoon concentrated beef base (or beef bouillon)
Instructions
Preparation
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Mince garlic and ginger. Cut broccoli into florets and set aside. Slice flank steak across the grain into ¼‑inch slices. Measure the sauce ingredients into a small bowl and have everything at the stove.
Method
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Heat skillet or wok over medium‑high. Add half the oil and swirl to coat. When oil shimmers, add the beef and cook about 30 seconds on the first side, then flip and cook briefly until browned. Remove and keep warm.
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Add the remaining oil with garlic and ginger, stirring until fragrant. Pour in the sauce and add the broccoli, stirring to coat. Cover and steam until broccoli is crisp‑tender, then remove the broccoli.
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Add any juices from the meat back to the pan and reduce the sauce to a few tablespoons. Return the beef and broccoli to the pan, warm through, and toss to coat with sauce. Season with salt and pepper to taste and serve.
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Serves 4. Approximately 5.2 net carbs per serving.