Keto Low Carb Beef and Broccoli

Introduction

If you’re on the hunt for a savory, quick, and keto-friendly dinner that satisfies your takeout cravings without blowing your carb count, look no further than this Keto Low Carb Beef and Broccoli recipe. It’s a low-carb twist on the classic Chinese-American favorite, featuring tender slices of marinated steak, crisp broccoli florets, and a rich, umami-packed sauce—all without the sugary glazes or cornstarch-laden thickeners.

This dish has been a go-to in my kitchen for years, especially on hectic weeknights when I want something comforting but still aligned with my low-carb goals. It tastes indulgent but fits perfectly into a keto lifestyle, making it one of those rare unicorn meals that are both healthy and crave-worthy.

Why You’ll Love This Recipe

Key Benefits

• Easy to Make: With minimal ingredients and just 12 minutes of cooking time after marinating, this is perfect for even the busiest evenings.
• Weeknight-Friendly: Great for meal prepping or when you’re short on time but still want something homemade and satisfying.
• Family-Approved: It’s one of those meals that keto and non-keto eaters alike can enjoy, which means no separate dinners needed.

Taste & Texture

Expect tender, juicy steak infused with bold flavors of garlic and ginger, paired with perfectly cooked broccoli that’s still got that satisfying bite. The sauce ties it all together with the nutty richness of sesame oil and the umami depth of fish sauce. It’s silky, savory, and absolutely addictive.

Dietary Attributes

This recipe fits right into several dietary lifestyles:

• Keto and low-carb (only 6g net carbs per serving!)
• Gluten-free, thanks to coconut aminos instead of soy sauce
• Dairy-free and paleo-friendly

Ingredients & Substitutions

Ingredient List

• 1 lb Flat Iron Steak, thinly sliced against the grain
• 1/2 lb Broccoli, cut into small florets
• 1/4 cup Coconut Oil
• 1 tsp Toasted Sesame Oil
• 1 tsp Fish Sauce

For the Marinade:

• 1/4 cup Coconut Aminos
• 1 tsp Fresh Root Ginger, peeled and grated
• 2 Garlic Cloves, chopped

Notes on Quality

When it comes to the steak, flat iron is a favorite because it’s tender and flavorful—perfect for a fast stir-fry. Just be sure to slice it thinly against the grain for the best texture. As for the ginger, don’t be tempted to swap in powdered ginger. You need the real stuff for this recipe to shine—bright, fresh, and just a little spicy.

I recommend using Coconut Secret brand for the coconut aminos. It’s lower in carbs than some others, and the flavor is just right.

Possible Substitutions

• Steak: Flank or sirloin steak are great substitutes if flat iron isn’t available.
• Coconut Oil: Avocado oil or ghee can be used for a different fat profile.
• Fish Sauce: Tamari or a low-carb soy sauce can be used, but the fish sauce adds a signature umami hit.
• Coconut Aminos: In a pinch, combine tamari with a keto sweetener, but read labels carefully to keep carbs in check.

Step-by-Step Instructions

1. Thinly slice the flat iron steak against the grain.
2. Combine the steak, coconut aminos, ginger, and garlic in a resealable bag or container. Marinate in the fridge for 1 hour.
3. Bring a pot of water to boil and blanch the broccoli for 2 minutes. Drain well and set aside.
4. Heat coconut oil in a large wok or cast-iron skillet over medium-high heat.
5. Remove steak from marinade, saving the marinade for later. Stir-fry the beef in the hot oil until browned, about 1 to 3 minutes. Remove and set aside.
6. Add the broccoli to the same skillet and stir-fry until crisp-tender, about 3 minutes.
7. Pour the reserved marinade into the pan and cook for 2 more minutes to let the flavors meld.
8. Return the beef to the pan, stir in the fish sauce and toasted sesame oil, and cook until everything is warmed through.
9. Serve hot and enjoy every bite.

Expert Tips & Tricks

Best Practices

• Slice steak as thin as you can—chilling it slightly in the freezer beforehand makes this easier.
• Use a very hot skillet or wok to sear the beef quickly and keep it juicy.
• Pat the broccoli dry after blanching to avoid extra water in the skillet.

Common Mistakes

• Overcrowding the pan: This causes the beef to steam rather than sear. Cook in batches if needed.
• Using dried ginger: It doesn’t deliver the same bold flavor. Go fresh or go home.
• Skipping the marinade: The hour of marination infuses the beef with so much flavor—don’t skip it!

Time-Saving Tips

• Marinate the beef the night before for a next-day dinner shortcut.
• Pre-chop broccoli and store in the fridge for up to 3 days.
• Buy pre-grated fresh ginger from the produce section to save time.

Serving Suggestions

Pairings

• Serve over cauliflower rice for a complete low-carb meal.
• Toss with zucchini noodles or shirataki noodles for added texture.
• Top with sliced green onions, sesame seeds, or a drizzle of chili oil for some heat.

Presentation Ideas

Serve in shallow bowls to let the beef and broccoli shine. Garnish with bright green scallions or a sprinkle of sesame seeds for a restaurant-quality finish. Want to impress guests? Plate with chopsticks and a lime wedge on the side.

Beverage Pairings

• A dry red wine like Cabernet Sauvignon or a light Pinot Noir
• Unsweetened iced green tea or a citrus-infused sparkling water for non-alcoholic options
• A keto-friendly ginger cocktail for something special

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it—just cool completely first and store in a freezer-safe container for up to 2 months.

Reheating Methods

• Microwave: Reheat in 30-second bursts, stirring in between.
• Stovetop: Rewarm gently in a skillet with a little oil or water to keep it from drying out.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen broccoli?
Yes, just thaw it completely and pat it dry before blanching to prevent excess moisture.

Can I double this recipe?
Absolutely. Just make sure not to overcrowd the pan—cook the steak in batches for best results.

Troubleshooting

Beef turned out tough?
It likely wasn’t sliced thin enough or was overcooked. Stick to a quick sear on high heat and always cut against the grain.

Sauce too thin?
Simmer for an extra minute or two to thicken and concentrate the flavors.

Variations & Customizations

Dietary Adaptations

• Whole30: Skip the fish sauce or use a compliant version, and ensure your coconut aminos are Whole30-approved.
• Vegan Option: Substitute the beef with tofu or seitan and skip the fish sauce. Use avocado oil instead of coconut oil for a more neutral base.

Flavor Twists

• Add mushrooms or bell peppers for more veggie power.
• Stir in a teaspoon of chili garlic sauce for a spicy twist.
• Finish with a splash of lime juice for a fresh pop of flavor.

Seasonal/Holiday Versions

• Swap broccoli for Brussels sprouts or green beans during fall and winter.
• Add a pinch of Chinese five-spice around the holidays for a warm, aromatic touch.

Conclusion

This Keto Low Carb Beef and Broccoli recipe is a deliciously easy way to enjoy one of your takeout favorites without derailing your healthy eating goals. With just a few pantry staples and a hot skillet, you can whip up this satisfying meal in under 15 minutes. It’s high in protein, low in carbs, and packed with flavor—perfect for busy weeknights or casual meal prep.

Tried it? I’d love to hear how it turned out for you! Let me know in the comments, or tag me on Instagram @cookingwithcallie so I can see your creations. Don’t forget to check out more recipes like my Chicken Cabbage Stir Fry, Sheet Pan Gnocchi, and Creamy Chicken Marsala for even more mealtime inspiration.

Looking for more visual inspiration? Follow along on Pinterest at Cooking with Callie to save and share your favorite keto recipes.

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