Keto Friendly Beef Broccoli

I threw this together on a rainy Tuesday when I was craving takeout but didn't want to wreck my macros. The smell of garlic and ginger hitting hot oil brought me right back to my favorite corner spot in the city. Twenty minutes later, I had something better than delivery and felt pretty smug about it.

My partner wandered into the kitchen halfway through and asked if I ordered in. When I plated it up over cauliflower rice, they didn't even notice it wasn't the real thing. We've been making this every other week since then, sometimes with extra chili flakes when we're feeling bold.

Ingredients

• Flank steak or sirloin (450 g, thinly sliced): Slice against the grain so every bite stays tender, not chewy.
• Coconut aminos (1 tbsp for marinade, 2 tbsp for sauce): This is your soy sauce swap that keeps it keto and adds a subtle sweetness.
• Baking soda (1/2 tsp, optional): A tiny amount works magic on the meat, making it melt-in-your-mouth soft.
• Broccoli florets (300 g): Fresh is best, they crisp up beautifully and soak up all that savory sauce.
• Garlic (2 cloves, minced): Don't skip this, it's the aromatic backbone of the whole dish.
• Fresh ginger (1 tbsp, grated): Grate it fine so it melts into the stir fry and gives that warm, spicy kick.
• Scallions (2, chopped): They add a mild onion flavor and a pop of color at the end.
• Sesame oil (1 tbsp): Just a splash brings that nutty, toasted depth you get from real stir fry.
• Rice vinegar (1 tbsp, unseasoned): A little tang balances the richness and brightens everything up.
• Erythritol or monk fruit sweetener (1 tsp, optional): Mimics the hint of sugar in traditional sauces without the carbs.
• Chili flakes (1/2 tsp, optional): Add heat to your liking, I usually go generous.
• Avocado oil (2 tbsp): High smoke point means you can crank the heat without any burnt flavor.
• Water (1 tbsp): Helps steam the broccoli just enough to get it tender but still bright green.

Instructions

Marinate the beef:

Toss your sliced beef with 1 tbsp coconut aminos and the baking soda in a bowl, then let it sit for 10 minutes. This short rest makes the meat unbelievably tender.

Prepare the sauce:

Whisk together 2 tbsp coconut aminos, sesame oil, rice vinegar, sweetener, and chili flakes in a small bowl. Set it aside so it's ready to pour in at the perfect moment.

Sear the beef:

Heat 1 tbsp oil in a large skillet or wok over high heat until it shimmers. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but still a little pink inside, then remove to a plate.

Build the aromatics:

Add the remaining 1 tbsp oil to the hot pan, then toss in garlic, ginger, and scallions. Stir for about 30 seconds until the kitchen smells incredible.

Cook the broccoli:

Add broccoli florets and 1 tbsp water, stir fry for 2 minutes, then cover and steam for another 2 to 3 minutes. You want them crisp-tender with a little char on the edges.

Bring it all together:

Return the beef to the pan and pour in your prepared sauce. Toss everything together and stir fry for 1 to 2 minutes until the beef is cooked through and the sauce clings to every piece.

Serve hot:

Plate it up immediately and garnish with extra scallions or sesame seeds if you want. Pair it with cauliflower rice for a complete keto meal.

Save

The first time I nailed this recipe, I sat on the couch with a big bowl and realized I didn't miss rice at all. It became my go-to when I wanted comfort without compromise, and now it's in our weekly rotation.

Choosing Your Beef

Flank steak and sirloin both work beautifully here because they're lean and flavorful. I usually grab whatever is on sale, just make sure to slice it thin and against the grain. If the meat is partially frozen, it's way easier to get those paper-thin slices.

Perfecting the Sauce

The balance between salty, sweet, and tangy is what makes this sing. I've tried it without the sweetener and it's still good, but that tiny bit rounds out the flavors like a real stir fry sauce. Taste as you go and tweak the chili flakes or vinegar to match your mood.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat so the beef doesn't turn rubbery. I've even eaten it cold straight from the fridge for a quick protein-packed lunch.

• Store the beef and broccoli separately from cauliflower rice to keep textures fresh.
• Add a splash of water or extra coconut aminos when reheating to loosen the sauce.
• Double the recipe if you meal prep, this scales up beautifully.

Save

This dish proves that keto doesn't mean boring or complicated. Every time I make it, I'm reminded that the best meals are the ones that feel effortless and taste like a treat.

Recipe FAQs

→ How do I make the beef tender?

Marinate thinly sliced beef with coconut aminos and baking soda for 10 minutes; baking soda helps break down the meat fibers for extra tenderness.

→ Can I substitute the broccoli with other vegetables?

Yes, crisp vegetables like snap peas or green beans work well with the stir-fry method and maintain a good texture.

→ What can I use instead of coconut aminos?

Tamari or gluten-free soy sauce are great alternatives that provide a similar savory depth.

→ How long should I steam the broccoli?

After stir-frying with water, cover and steam the broccoli for 2 to 3 minutes until it achieves a crisp-tender consistency.

→ Is this dish suitable for keto and low-carb diets?

Yes, it features low net carbs and high protein and fat content, aligning with keto and low-carb nutritional goals.