Keto Beef and Broccoli is made with juicy and flavourful tender slices of beef with broccoli that is stir fried with a light sauce and fresh garlic and ginger.
With 4g net carbs per serving this low carb entrée is sure to be a family favourite and is a healthy option for people with diabetes or if you are living that low carb keto life.
Whenever I get chinese take out I always order the beef and broccoli. It's just one of those dishes that always hits the spot for me.
With this recipe I no longer need to order out because I know I can enjoy this low carb version without all the sugar and other ingredients that I can't pronounce.
For another asian inspired recipe check out my Low Carb Hoisin Beef Bowl.
This delicious low carb beef and broccoli stir fry is made with thinly cut flank steak, fresh broccoli florets and blend of soy sauce with fresh garlic, ginger and spices.
- Beef Strips: use a tender cut of beef for this recipe as you don't want a tough chewy piece of meat. Flank steak is by far the most popular cut of beef used in Chinese restaurants.
- Broccoli: fresh broccoli florets cut into bite sized pieces for this dish.
- Onion, Garlic & Ginger: we use these fresh aromatic vegetables sautéed until soft to give maximum flavours.
- Soy Sauce: we used a low sodium soy sauce while giving this low carb recipe it's salty and umami notes. Coconut Aminos or Tamari Sauce can be used as alternatives.
- Brown Erythritol: Giving a slightly sweet taste to this dish to balance out the zesty notes from the ginger.
Steps by step instructions
How to make Keto Beef and Broccoli?
STEP 1: We first make the sauce by mixing the soy sauce, brown erythritol, ginger, garlic and xanthan gum in a medium sized bow. We will use half the sauce when cooking the meat and then use the other half when we combine the beef and broccoli.
STEP 2: In a large bowl combine the beef strips with half of the amount of the sauce. Reserve the other half for later. Let beef marinade with the sauce while we cook the broccoli.
STEP 3: Using a large skillet on medium high heat, add the olive oil. Once warmed toss in the broccoli and onions. Lower the heat to medium and stir fry the veggies for about 3-4 minutes. Transfer to a large bowl.
STEP 4: Using the same skillet brown the beef strips on medium heat, about 2 minutes per side. Add a sprinkle of red pepper flakes if you want to make it spicy beef and broccoli. Then remove beef from skillet and set aside.
STEP 5: Using the same skillet on medium high heat add the beef broth and remaining soy sauce mixture. Let it simmer and reduce for a couple of minutes.
STEP 6: Add the meat and broccoli back into the skillet and mix through with the sauce until everything is well coated. At this point you can enjoy the beef and broccoli or if you prefer you broccoli softer, continue to cook until desired tenderness. Serve over cauliflower rice and top with toasted sesame seeds and a drizzle of sesame oil (optional).
Top Tip: mince, chop and slice all your ingredients ahead of time as this recipe is made hot and fast.
Tip: slice the meat thin and the broccoli florets small to make cooking times faster. It also allows for more surface to come into contact with the flavourful sauce.
Reduced Sodium: Use a reduced sodium soy sauce and beef broth, otherwise this dish may be too salty. Otherwise reduce the amount of of soy and beef broth used.
- Serving: this low carb stir fry goes great with a side of cauliflower rice or low carb noodles.
- Storage: store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove top.
There are many ways to exchange, swap or add different ingredients to this recipe, here are a few options.
- Sweetener - if you don't have brown erythritol use regular erythritol instead or your favourite sweetener instead.
- Veggies - add in more veggies like cauliflower, peas, peppers and even a small amount of carrots if desired.
- Vegetarian - make it vegetarian and swap out the beef for tofu. Why not simply make a vegetable stir fry with my Low Carb Vegetable Stir Fry recipe.
Frequently asked questions
You can, however the store bought sauce may contain a lot of sugar which would likely affect your blood sugars.
A serving contains roughly 4g net carbs which is mostly from the broccoli. I do not have many concerns about the amount of carbs in vegetables like broccoli. Therefore, this low carb beef and broccoli are likely to fit into the daily macros for a ketogenic diet.
This recipe is made with low carb ingredients and without sugar. Therefore, it can be safe for people with diabetes to consume. However, all foods affect people differently and you should monitor your blood sugars to see how it affects you personally.
Keto Beef and Broccoli
- 1 lb flank steak cut into strips
- 1 tablespoon brown sweetener
- ½ cup low sodium soy sauce alternatively use tamari or coconut aminos
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- ¼ teaspoon xanthan gum
- ½ lb broccoli cut into bite sized pieces
- ½ medium onion
- 3 tablespoon olive oil
- ¼ cup low sodium beef broth
- In a medium bowl mix together the soy sauce, brown erythritol, ginger, garlic and xanthan gum until well combined.
- Combine the beef strips with half of the soy sauce mixture in a large bowl. Set aside.
- Sautée the broccoli and onion with the olive oil in a large skillet over medium heat. About 4 minutes then transfer to a large bowl.
- In the same skillet add the beef strips and brown on both sides. Remove from skillet and set aside.
- Using the same skillet add the other half of the soy sauce mixture and the beef broth. Simmer for about 2 minutes then add the beef and broccoli and toss until well coated.
- Cook veggies until desired tenderness.
- Garnish with toasted sesame seeds and sesame oil (optional)
- Mince, chop and slice all your ingredients ahead of time as this recipe is made hot and fast.
- Slice the meat thin and the broccoli florets small to make cooking times faster. It also allows for more surface to come into contact with the flavourful sauce.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.