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Skip the trip to your favorite Chinese takeout restaurant and treat yourself instead to this Keto Beef & Broccoli dish!
Full of big flavors, you can control the carbs, fat, and sodium in this easy to make dinner that’s on the table in under 30.
If you’re skipping soy, use coconut aminos instead. Strict keto suggests not using soy because it can cause inflammation.
How to Make Keto Beef with Broccoli
The trick to this dish is to marinate the beef ahead of time, letting it tenderize a bit and to infuse flavor throughout.
The beef can be marinated whenever. If you’ve only got 30 mins to get dinner ready, then marinate the meat first, and let it sit until you’re ready to cook it.
Pick a cut of beef that is tender; I used tri-tip tails, which I got on sale at the grocery store, and sliced it pretty thin while it was still a bit frozen.
Flank steak, ribeye, and even inside round would all work well in this dish, provided you don’t overcook it.
Blanching the broccoli until it is barely cooked is also important.
If you shock the broccoli as soon as it is done, by plunging it into ice water or extremely cold tap water, then it’ll stop cooking and keep its bright green color longer.
Unless you’ve got a giant wok and a super-hot industrial gas stove, you’ll have to make this Keto Beef & Broccoli in stages:
- marinate the meat
- prep, blanch, and shock the broccoli
- stir-fry the meat in batches
- make the sauce
- toss it all together and heat
That’s it! Serve your non-keto family members rice with this yummy dish, and get ready for all the compliments!
How to Thicken this Keto Chinese Food Recipe
Most Chinese food recipes are thickened with a slurry, a combination of cornstarch and water.
You can use this technique to thicken your sauce (add 1 tbsp of cornstarch to 3 tbsp of water and mix, then add to the simmering sauce), but cornstarch isn’t keto and will add carbs to your count.
Or, you can let the sauce reduce a bit to thicken. If you choose to do this, don’t season it with salt or pepper until you’re done with the sauce, or it’ll just concentrate the salt and it could end up too salty.
Another option is to use xanthan gum. This is a pretty powerful natural thickener, so go easy! The trick to using this is to start small! Start with a 1/4 tsp and whisk it in.
Xanthan gum thickens as it sits, so don’t make the mistake of adding more and more. Add a tiny bit and give it a few minutes to thicken up. For this recipe, you probably won’t need more than 1/4 tsp.
- This dish is perfect for prepping ahead of time and cooking at the last minute.
- Buy beef when it is on sale and stock up for dishes like this.
- The beef will slice easily and thinly if you pop it into the freezer for 20 or 30 minutes before slicing.
- Want more flavor? Add more garlic, more ginger, or even some red chili flakes for a bit of heat.
- Switch things up with chicken, pork, or even shrimp.
Is Keto Beef & Broccoli Freezable?
You can freeze this dish. In fact, pair it with Simple Cauliflower Rice and you’ll have a full meal!
To freeze it, chill it thoroughly chill this dish first, then package it in freezer-friendly containers or plastic bags, and freeze for up to three months.
To reheat, thaw in the fridge overnight, then heat it in a microwave-safe dish until warmed through, or cover it and heat it in a 350-F oven, but don’t overcook it!
Like This? Also Try:
- Spicy Pork & Veggie Stir-Fry
- Egg Roll in a Bowl
- Skillet Cabbage with Bacon and Garlic
- Ground Beef & Broccoli Stir Fry
- and don’t forget to check out my cookbooks!
Keto Beef & Broccoli StirFry
- 1.5 pounds beef flank steak, inside round, tri-tip are all good choices
- 6 tbsp soy sauce divided (or use coconut aminos)
- 3 tbsp unseasoned rice wine vinegar divided
- 1 tsp sesame oil
- 4 each broccoli crowns
- 5 cloves garlic minced
- 1 inch ginger minced
- salt and pepper
- 2 tbsp oil divided
- 1 1/2 cups beef broth
- To marinate the beef, slice it thinly (this is easy if it is still a bit frozen) and combine the beef with 4 tbsp of soy sauce, 2 tbsp of rice wine vinegar, and 1 tsp of sesame oil. Set aside.
- Cut the broccoli into bite size pieces. Bring a pot of water to a boil and salt it liberally. Add the broccoli at once and let the pot come back to a boil. Once the pot boils, drain the broccoli and shock it in a bowl of ice water or run very cold tap water over the broccoli. Set the broccoli aside.
- Finely chop the garlic and ginger. Set this aside to make the sauce.
- Add 1 tbsp of canola (or vegetable oil) to a large skillet and heat it over high. Working in batches, cook the beef until browned but not quite cooked all the way through, about 1-2 minutes per side. Remove the cooked beef and keep cooking the beef in batches, adding more oil as needed, until it is all browned.
- Add 1 tbsp of oil to the skillet. Cook the garlic and ginger over medium-high heat until fragrant and soft, about 3-4 minutes. When the garlic and ginger are cooked, add the beef broth and simmer for a few minutes to let the flavors combine. Add 2 tbps soy sauce and 1 tbsp of rice wine vinegar. Season with salt and pepper.
- Make a slurry with the cornstarch by adding 1 tbsp of corn starch to 2 tbsp of cold water in a small bowl. Mix well. Add this to the boiling broth garlic-ginger mixture and stir well until thickened.
- Add the beef and the broccoli to the sauce and heat over high heat until warmed through and combined. Dig in!