Description
You know that craving—the one that hits right when you’re trying your best to stick to keto. That steamy, savory beef and broccoli from your favorite Chinese place? I’ve been there, and instead of caving, I crafted this Keto Beef & Broccoli recipe that delivers all the bold flavors you love without the sugar, carbs, or regret.
Ingredients
For the Beef & Marinade:
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1 lb flat iron steak (or flank/sirloin), thinly sliced against the grain
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¼ cup coconut aminos
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2 cloves garlic, chopped
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1 tsp fresh ginger, grated
For Cooking:
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¼ cup coconut oil (or avocado oil)
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½ lb broccoli florets (with sliced stems if desired)
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1 tsp toasted sesame oil (added at the end)
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1 tsp fish sauce (or ½ tsp soy sauce + pinch salt)
Optional Toppings:
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Toasted sesame seeds
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Sliced green onions
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Cauliflower rice for serving
Instructions
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Marinate Steak
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In a bowl or ziplock bag, combine steak, coconut aminos, garlic, and ginger. Let sit for 20 minutes (or up to 2 hours refrigerated).
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Sear the Beef
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Heat skillet or wok over medium-high. Add coconut oil.
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Add beef in a single layer (work in batches if needed).
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Don’t stir for 2 minutes—this creates a golden crust. Flip and sear another 1–2 minutes.
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Remove to a plate (keep the juices!).
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Cook the Broccoli
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In the same pan, add broccoli and 2 tbsp water. Stir-fry and steam for 3–4 minutes until vibrant green and crisp-tender.
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Bring It All Together
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Return beef (plus juices) to the pan.
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Stir in sesame oil and fish sauce.
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Toss for 1–2 minutes until coated and heated through.
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Serve
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Plate hot, garnish with sesame seeds and green onions.
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Add a spoonful of cauliflower rice if desired.
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Notes
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Freeze steak for 20 minutes before slicing for paper-thin perfection.
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Don’t skip the sesame oil—add it at the end for bold aroma.
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Steam & stir-fry broccoli in the same pan—maximum flavor, minimal cleanup.
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Use all beef juices from the resting plate—don’t waste flavor!
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Customize it: Add chili flakes for heat or mushrooms for extra umami.
- Prep Time: 15 minutes
- Cook Time: 10 minutes