Keto Friendly Beef Broccoli (Printable)

Tender beef and crisp broccoli combine in a flavorful garlic-ginger sauce for a quick low-carb meal.

# Ingredient List:

→ Beef

01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 14 oz broccoli florets
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 2 scallions, sliced (for garnish)

→ Sauce

06 - 1/4 cup soy sauce (use tamari or coconut aminos for gluten-free)
07 - 1 tbsp sesame oil
08 - 1 tbsp rice vinegar
09 - 1 tsp erythritol or monk fruit sweetener (optional)
10 - 1/4 tsp red pepper flakes (optional)

→ Stir-Fry

11 - 2 tbsp avocado oil or other high-heat oil

# How to Make:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener if using, and red pepper flakes in a small bowl. Set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and cook 2 to 3 minutes until browned. Remove beef and set aside.
03 - Add remaining 1 tablespoon oil to the skillet. Add broccoli florets and stir-fry 3 to 4 minutes until bright green and just tender.
04 - Incorporate minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
05 - Return beef to the skillet. Pour in the prepared sauce and toss to coat. Cook another 2 to 3 minutes until sauce thickens slightly and ingredients are heated through.
06 - Sprinkle sliced scallions over the dish and serve immediately.

# Expert Tips:

01 -
  • It's ready in 30 minutes, which means weeknight dinners don't have to be compromises.
  • The sauce tastes indulgent and complex, proving that keto food can be crave-worthy, not restrictive.
  • Leftovers reheat beautifully, making it perfect for meal prep without tasting like day-old takeout.
02 -
  • Overcrowding the wok when you sear the beef drops the temperature and steams the meat instead of browning it; give it space and work in batches if you need to.
  • The sauce will thicken faster than you expect once it hits the hot wok, so stay close and don't walk away, or you'll end up with a sticky mess instead of a glossy coat.
03 -
  • Slice the beef against the grain while it's partially frozen; it's so much easier to get those thin, even slices that cook through in seconds.
  • Prep everything before you turn on the heat—once the wok gets hot, you're moving fast, and there's no time to chop garlic.

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