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Deliciously Healthy Keto Low Carb Beef and Broccoli Recipe

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Learn how to make delicious Keto Low Carb Beef and Broccoli. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound (about 450g) flank steak or sirloin, thinly sliced against the grain
  • 3 cups broccoli florets, fresh or frozen
  • 2 tablespoons olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce or coconut aminos (for a soy-free option)
  • 1 tablespoon sesame oil (optional, for added flavor)
  • 1 teaspoon erythritol or a pinch of stevia (to balance the saltiness)
  • 1 teaspoon cornstarch or arrowroot powder (optional, for thickening)
  • Sliced green onions and sesame seeds for garnish (optional)

When I first started crafting this recipe, I experimented with different sweeteners and oils. I found that coconut aminos give it a richer, slightly sweeter flavor that pairs beautifully with the savory beef and broccoli. If you’re avoiding soy, coconut aminos are my go-to substitution—they provide umami without the soy. I also like to use fresh ginger and garlic because they bring a bright, fresh punch that reminds me of my grandma’s lively kitchen. Feel free to swap out the beef for chicken or tofu if you prefer, but I always come back to the classic beef version—it’s just so hearty and satisfying.

Instructions

  1. Start by slicing your beef thinly against the grain. I like to freeze the beef for about 15 minutes beforehand—it makes slicing much easier and helps achieve that perfect, tender bite.
  2. In a small bowl, whisk together soy sauce or coconut aminos, sesame oil (if using), erythritol, and a teaspoon of cornstarch or arrowroot powder. Set this sauce mixture aside.
  3. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef in a single layer. Cook for about 2-3 minutes per side until browned and cooked through. Remove the beef from the pan and set aside.
  4. In the same pan, add the remaining oil. Toss in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic—my grandma always told me that’s where the flavor magic begins.
  5. Add the broccoli florets to the pan. If using frozen broccoli, give it a quick rinse and drain well first. Stir-fry for about 4-5 minutes until the broccoli is tender but still crisp. I love a little bit of crunch in my vegetables—it reminds me of the way my grandma always kept her greens just right.
  6. Pour the sauce mixture over the broccoli and beef. Stir well to coat everything evenly. If you want a thicker sauce, let it simmer for a minute or two until it reaches your desired consistency—this is a trick I learned from years of watching my grandma cook, patience makes all the difference.
  7. Once everything is coated and heated through, turn off the heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot, straight from the pan, and enjoy each bite of this homemade goodness.

Find it online: https://artofeasycooking.com/keto-low-carb-beef-and-broccoli/