Keto Beef and Broccoli is a classic dish with rich umami flavors. This easy one-pan meal comes together in 30 minutes and has only 3.3g net carbs per serving.
My family loves take-out, and they particularly love anything with an Asian flair like Chinese food. It’s tricky for me, however, as most Asian-American dishes aren’t exactly kind to my blood sugar.
So I often try to replicate their favorite Asian food here at home, and I like to think that I am pretty successful. They love my Keto Pad Thai with cabbage noodles, and the Chicken Yakitori Skewers are part of our regular rotation.
And this Keto Beef and Broccoli makes all of us happy. It satisfies the kids’ cravings for that classic Chinese takeout. And with a fraction of the carbs, I can indulge without worry.
Why you need to try this recipe!
There is so much to love about this easy keto stir-fry. It takes only 30 minutes to make, start to finish. It also uses a single pan so there is less to clean up when dinner is done.
Dare I suggest that it’s about as easy as picking up the phone and ordering from a restaurant? Okay, maybe not quite that easy but it’s close!
Best of all, it has the bold umami flavor you look for in your take-out meals, but none of the sugar or starch. Serve it over some cauliflower rice and you won’t feel like you’re missing out at all.
Ingredients you need
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For the sauce:
- Tamari: Tamari is a form of soy sauce, but it has a richer flavor and is completely gluten-free. It adds more of that distinctive umami than something like coconut aminos and has fewer carbs too.
- Beef broth: Using bone broth instead of water in the sauce deepens the flavor.
- Sesame oil: Use toasted sesame oil, if you can find it.
- Sweetener: I use two sweeteners here. Swerve Brown gives it a classic flavor and allulose helps it become thicker. You actually don’t have to use sweetener at all, but most Chinese versions do take a little brown sugar.
- Garlic and ginger: Minced fresh garlic and ginger are the cornerstones of Asian cooking. You can use powdered garlic and ginger but the flavor isn’t the same.
- Glucomannan: This keto-friendly thickener helps the consistency of the sauce, rather than using cornstarch. You can use xanthan gum in the same amount, if you prefer.
For the stir fry:
- Stir fry beef: Flank steak or top sirloin are good cuts of meat for Beef and Broccoli, as they are tender and cook quickly. Whichever you choose, make sure to slice it thinly against the grain.
- Broccoli: Use fresh broccoli for this stir-fry and make sure to cut the florets on the small side for even cooking. Frozen broccoli gets to mushy too quickly.
- Garnish: Green onion and toasted sesame seeds.
- Oil for the pan.
Step by step directions
1. Prep the sauce: Whisk all of the ingredients in together until well combined. Set aside until ready to use.
2. Stir fry the broccoli: Add some oil to a large skillet and sauté the broccoli until it turns bright green and starts to become tender. Remove to a plate.
3. Stir fry the beef: Add more oil to the pan and add the beef. Cook until nicely browned all over. If your skillet is smaller than 12 inches, you may need to work in batches.
4. Add the sauce: Pour the sauce into the pan, add the broccoli, and bring to a simmer. Cook until the sauce is thickened and the broccoli is tender.
Expert tips and FAQ
It’s important to slice the beef thinly and against the grain, so that it cooks quickly and evenly. For the best results, slice the steak when it is still partially frozen but is not rock solid. If you purchase the beef fresh, you can put it in the freezer for 45 minutes or so, to firm up.
Broccoli can take a while to become tender in stir-fries, so sautéing it first helps jump start the cooking process. That way, the beef doesn’t become overcooked while you wait for the broccoli to soften.
If you can’t get allulose or BochaSweet, you can use all Swerve in the sauce. Just be aware that it won’t thicken as nicely.
Conventional recipes for beef and broccoli call for both cornstarch and sugar, so they are not appropriate for low carb diets. However, this Keto Beef and Broccoli has no added sugar or starches and only 3.3g net carbs per serving.
Broccoli is a non-starchy vegetable and is an excellent choice for the keto diet. Per cup, it has 6g of total carbs and 2.4g of dietary fiber. It also has other important nutrients, such as vitamin C, vitamin K, and potassium.
Choose tender, lean cuts of beef that you can slice thinly, such as flank steak or top sirloin. Always slice against the grain of the meat.
More Asian-style Keto Recipes
Keto Beef and Broccoli Recipe
Ingredients
Sauce
- ¼ cup tamari or soy sauce
- ¼ cup beef broth
- 2 tablespoon toasted sesame oil
- 2 tablespoon Swerve Brown
- 1 tablespoon allulose or BochaSweet
- 4 cloves garlic
- 1 teaspoon minced ginger
- ½ teaspoon glucomannan or xanthan gum
Beef and Broccoli
- 1 ½ lb flank steak or top sirloin thinly sliced
- Salt and pepper
- 2 tablespoon olive oil or avocado oil divided
- 10 ounces fresh broccoli cut into small florets
- 1 medium green onion sliced
- 1 tablespoon toasted sesame seeds for garnish
Instructions
Sauce
- In a medium bowl, whisk together the tamari, broth, sesame oil, sweeteners, garlic, and ginger. Sprinkle the surface with glucomannan and whisk quickly to combine.
Beef and Broccoli
- Season the beef all over with salt and pepper.
- Heat one tablespoon of the oil in a large skillet over medium high heat. Add the broccoli and stir fry until bright green and just beginning to soften, about 5 minutes. Remove to a bowl.
- Add the remaining tablespoon of oil to the pan and once hot, add the beef in an even layer (don't crowd the pan – work in batches if you need to). Cook until nicely browned, stirring every so often, about 3 to 5 minutes.
- Pour the sauce into the pan and toss to coat. Add the broccoli back into the pan, bring to a simmer. Cook until the sauce is thickened and the broccoli is tender, 2 to 3 more minutes.
- Sprinkle with the onion and sesame seeds.
Shona Davis says
Another great dish! Thanks Carolyn!
Susan says
I like the sound of this recipe, but I would like to know if one could use just the Swerve brown for sweetener? I don’t know if I would have any other use for the expensive BochaSweet (so I see no point in buying it) and I refuse to use allulose. Thank you.