Keto Beef and Broccoli Stir-Fry – A Fast, Flavorful Low-Carb Favorite

This Keto Beef and Broccoli Stir-Fry brings classic takeout flavor to your kitchen without the sugar or excess carbs. It’s savory, a little garlicky, and full of tender beef and crisp-tender broccoli. You get a satisfying weeknight dinner in under 30 minutes, with simple ingredients you likely already have.

The sauce coats everything beautifully without turning gloopy. It’s the kind of recipe you’ll cook once and keep in rotation.

Why This Recipe Works

• Quick cooking method: Slicing the beef thin ensures it sears fast and stays tender.
• Low-carb sauce: Using tamari or coconut aminos and a keto-friendly sweetener keeps the flavor bold and the carbs low.
• Balanced texture: Broccoli is cooked just enough to stay bright and slightly crisp, so the dish never feels heavy.
• Everyday ingredients: You don’t need special products or complicated steps to get takeout-level taste at home.
• Meal-prep friendly: It reheats well and pairs nicely with cauliflower rice for a complete keto meal.

Ingredients

• 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
• 4 cups broccoli florets (fresh is best, but thawed frozen works in a pinch)
• 2 tbsp avocado oil (or other high-heat oil)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 1/3 cup tamari (gluten-free) or coconut aminos; soy sauce works if not gluten-free
• 1/3 cup beef broth (low sodium)
• 1–2 tsp keto-friendly sweetener (erythritol, allulose, or monk fruit), to taste
• 1–1.5 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 1–1.5 tsp xanthan gum or 2 tsp arrowroot mixed with water for a slurry (arrowroot adds a few carbs)
• Salt and pepper, to taste
• Sesame seeds and sliced scallions, for garnish (optional)
• Cauliflower rice, for serving (optional)

How to Make It

1. Prep the beef: Freeze the steak for 20–30 minutes to firm it up. Slice very thinly against the grain.

   Pat dry and season lightly with salt and pepper.

2. Make the sauce: In a bowl, whisk tamari, beef broth, sweetener, sesame oil, and red pepper flakes. Taste and adjust sweetness or salt.
3. Par-cook the broccoli: Steam or microwave broccoli for 1–2 minutes until bright green but still crisp. Drain well to avoid watering down the sauce.
4. Heat the pan: Set a large skillet or wok over medium-high heat.

   Add 1 tbsp avocado oil until shimmering.

5. Sear the beef in batches: Add half the beef in a single layer. Sear 60–90 seconds per side until browned but still tender. Remove to a plate and repeat with remaining beef, adding more oil if needed.
6. Sauté aromatics: Lower heat slightly.

   Add the remaining oil if the pan is dry. Stir in garlic and ginger for 20–30 seconds until fragrant.

7. Add broccoli and sauce: Return heat to medium-high. Add broccoli and pour in the sauce.

   Stir to combine and bring to a simmer.

8. Thicken: Sprinkle in xanthan gum a little at a time, whisking or stirring constantly to avoid clumps. You need only a small amount for a glossy coating. If using arrowroot, mix with a splash of cold water first, then stir in and simmer briefly.
9. Finish with beef: Return the seared beef and any juices to the pan.

   Toss to coat and heat through for 1–2 minutes. Adjust seasoning.

10. Serve: Top with sesame seeds and scallions. Serve over cauliflower rice or enjoy as is.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 2 months.

  Thaw overnight in the fridge for best texture.

• Reheat: Warm gently in a skillet over medium heat with a splash of broth to loosen the sauce. Avoid overcooking to keep the beef tender and broccoli crisp.

Health Benefits

• Low in carbs: With no added sugar and a keto-friendly sauce, this dish supports ketosis while still tasting like comfort food.
• Protein-rich: Lean beef provides essential amino acids that help with satiety and muscle maintenance.
• Micronutrient boost: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants. Ginger and garlic offer extra phytonutrients.
• Better fats: Using avocado oil and a small amount of sesame oil keeps the fats favorable for high-heat cooking and flavor.

Pitfalls to Watch Out For

• Overcooking the beef: Thin slices cook fast.

  Pull them as soon as they brown to keep them tender.

• Watery sauce: Wet broccoli or overcrowding the pan can dilute the sauce. Pat broccoli dry and sear beef in batches.
• Too much thickener: Xanthan gum goes a long way. Start with a pinch and add gradually for a light, glossy texture.
• Hidden sugar: Some soy sauces and bottled stir-fry sauces contain sugar or starch.

  Stick to tamari or coconut aminos and a keto sweetener.

• Salt creep: Tamari is salty. Taste the sauce before adding more salt to the dish.

Recipe Variations

• Spicy Szechuan-style: Add a teaspoon of Szechuan peppercorns and a drizzle of chili oil for a numbing heat.
• Mushroom boost: Stir in sliced shiitake or cremini mushrooms with the broccoli for extra umami and texture.
• Orange-ginger twist: Use a strip of orange zest and a touch more ginger with allulose for a bright, citrusy note (keep zest only to avoid juice sugars).
• Sesame-crusted beef: Toss beef in a light sprinkle of sesame seeds before searing for a nutty crunch.
• Chicken or shrimp swap: Use thin-sliced chicken thighs or large shrimp. Adjust cook time so they don’t overcook.
• Extra green: Add snow peas or baby bok choy (in moderation for carbs) to make it a fuller stir-fry.

FAQ

Can I make this without xanthan gum?

Yes.

Simmer the sauce a bit longer to reduce, or use a small arrowroot slurry if your carbs allow. You can also blend a spoonful of cooked broccoli into the sauce to thicken naturally.

What’s the best cut of beef for stir-fry?

Flank steak and sirloin are top picks. They slice thinly and stay tender when cooked hot and fast.

Skirt steak also works well if you slice against the grain.

Is coconut aminos keto-friendly?

Yes, in moderation. It’s slightly sweeter and lower in sodium than soy sauce or tamari. Check the label and count carbs into your daily total.

Can I use frozen broccoli?

You can.

Thaw and pat dry first, then cook just until heated through. Frozen broccoli can release more water, so reduce the sauce slightly to keep it thick.

How do I prevent the beef from getting tough?

Slice against the grain, keep the slices thin, and avoid overcooking. A quick sear on high heat is key.

You can also marinate the beef in a tablespoon of tamari and a pinch of baking soda for 15 minutes to boost tenderness.

What should I serve this with?

Cauliflower rice is the go-to. You can also serve it over sautéed shredded cabbage or simple zoodles for another low-carb base.

Can I make it ahead?

Yes. Cook the components, cool quickly, and store in the fridge.

Reheat gently with a splash of broth and finish with fresh scallions for brightness.

Wrapping Up

Keto Beef and Broccoli Stir-Fry is a fast, flavorful way to satisfy a takeout craving without breaking your carb budget. With thin-sliced beef, crisp broccoli, and a clean, savory sauce, it hits all the right notes for a weeknight dinner. Keep the technique simple, avoid overcooking, and you’ll get consistent, restaurant-style results at home.

Serve it with cauliflower rice, and you’ve got a complete, low-carb meal you’ll make again and again.