Keto Friendly Beef Broccoli (Print View)
Savory low-carb beef with crisp broccoli in flavorful garlic-ginger sauce.
# What You'll Need:
→ 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 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sweetener (if using), and red pepper flakes. Set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced beef in a single layer and cook for 2-3 minutes until browned. Remove beef and set aside.
03 - Add the remaining 1 tablespoon oil to the skillet. Add broccoli florets and stir-fry for 3-4 minutes until bright green and just tender.
04 - Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
05 - Return the beef to the skillet. Pour in the sauce and toss everything together. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
06 - Garnish with sliced scallions and serve immediately.
# Expert Suggestions:
01 -
- It comes together in 30 minutes, which means weeknight dinners actually happen without takeout.
- The sauce tastes indulgent and rich without relying on sugar to make it work.
- You get the crispy-tender texture that makes stir-fries addictive, all while staying firmly in ketosis.
02 -
- Slicing the beef against the grain is non-negotiable; same-direction slices will be tough no matter how good your technique is.
- Don't overcrowd the skillet when browning the beef, or it steams instead of browns, and you lose that caramelized flavor that makes the whole dish sing.
03 -
- Pat your beef dry before cooking; moisture is the enemy of browning, and you want that beautiful caramelized crust.
- Don't add the sauce until everything else is ready to go; a cold pan means the sauce won't thicken properly and the flavors won't marry.