This is the dish I make when I want Chinese takeout flavor without the blood sugar chaos that comes with it. Keto beef and broccoli gives me that same saucy, savory hit I used to order on a Friday night, minus the sugar-loaded sauce and the cornstarch.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I build the sauce from beef broth and soy sauce instead of a bottled stir fry sauce, so I control exactly what goes into it. The broccoli gets blanched first instead of simmered in the sauce, which keeps it bright green instead of gray and mushy. This is a weeknight recipe, not a project.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on Keto Beef and Broccoli
Most keto beef and broccoli recipes fall apart in one of two places. Either the broccoli goes into the sauce raw and ends up gray and waterlogged, or the sauce gets thickened with a cornstarch slurry that adds carbs back in.
I blanch the broccoli separately, exactly one minute in boiling water, then shock it in ice water. That single step keeps it bright green and gives it a bit of bite even after it goes back into a hot sauce. For the beef, freezing it for 20 to 30 minutes before slicing makes the thin cuts this dish needs actually easy to pull off.
The sauce itself is straightforward. Soy sauce or coconut aminos, rice wine vinegar, and beef broth, thickened with a small amount of xanthan gum instead of cornstarch. Xanthan gum keeps thickening as it sits, so start with an eighth of a teaspoon and give it a few minutes before adding more. That is the difference between a sauce that clings to the beef and one that is either watery or gluey.
What You’ll Love About Keto Beef and Broccoli
- Tastes like the takeout version, which is really the point. If it didn’t, I wouldn’t bother making it at home.
- Comes together faster than delivery actually arrives, closer to 25 minutes start to finish.
- Reheats well for lunch the next day, so I usually make a double batch on purpose.
Ingredients
- A wok or large skillet
- Flank steak, inside round, or tri-tip – Use a tender, quick-cooking cut. This dish cooks fast and won’t have time to tenderize a tougher one.
- Soy sauce or coconut aminos – Coconut aminos work if you need this gluten-free, though the flavor runs a little sweeter.
- Unseasoned rice wine vinegar – Unseasoned only. Seasoned versions have added sugar.
- Sesame oil – A little goes a long way here. Toasted gives more flavor than plain.
- Broccoli crowns – Fresh, cut into bite-size pieces before blanching.
- Garlic – Fresh and minced. Skip the jarred kind for this one.
- Ginger – Fresh, minced. Dried powdered ginger won’t give the same bite.
- Beef broth – Any quality broth works. Low-sodium if you want to control the salt yourself.
- Xanthan gum – Optional thickener. A small amount goes a long way, see the tips below.
How to Make Keto Beef and Broccoli
Scroll down for the full recipe card with exact measurements and printable instructions.
Slice the beef thin, which is easiest when it’s still slightly frozen. Combine it with soy sauce, half the rice wine vinegar, and the sesame oil, then set it aside to marinate while you prep everything else.
Cut the broccoli into bite-size pieces. Blanch it in salted boiling water for exactly one minute, then drain it and shock it in ice water right away. This stops the cooking and keeps the color bright.
Brown the beef in hot oil in batches, about a minute or two per side, until it’s colored but not fully cooked through. Don’t crowd the pan or it’ll steam instead of sear. Set the beef aside.
Cook the garlic and ginger in a little more oil until fragrant, then add the beef broth, remaining rice wine vinegar, and soy sauce. Let it simmer for a few minutes so the flavors come together.
If you’re thickening the sauce, whisk in the xanthan gum a small amount at a time. It keeps thickening as it sits, so be patient before adding more.
Add the beef and broccoli back into the sauce and toss everything together over high heat until it’s warmed through and coated.
Make It A Meal
I usually serve this over Low Carb Cauliflower Fried Rice so the sauce has something to soak into. If I’m feeding more people or want the whole thing to feel like a real takeout night at home, I’ll start with a bowl of Low Carb Wonton Soup on the side.
For a change of pace on a different night, my Korean Beef Bowl hits a similar craving with a different flavor profile, and it’s worth keeping in the same weekly rotation as this one.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet over medium heat or in the microwave until warmed through. This freezes well for up to 3 months. Thaw in the fridge overnight before reheating, and expect the broccoli to soften slightly more with each reheat.
Frequently Asked Questions
Yes, this dish has some carbs in it but they’re low. We keep it keto by using xanthan gum as a thickener, and by not adding any additional sugar. There are 4 net carbs per serving of this easy beef and broccoli recipe.
It can be. Use tamari or coconut aminos in place of the soy sauce to keep it gluten-free.
Yes! This is a super simple dish that’s ready in about 20 minutes.
Add Preferred SourceKeto Beef and Broccoli Stir Fry
Ingredients
- 1.5 pounds beef flank steak, inside round, tri-tip are all good choices
- 6 tablespoons soy sauce divided (or use coconut aminos)
- 3 tablespoons unseasoned rice wine vinegar divided
- 1 tablespoon sesame oil
- 4 each broccoli crowns
- 5 cloves garlic minced
- 1 inch ginger minced
- salt and pepper
- 2 tablespoons oil divided
- 1 1/2 cups beef broth
- 1/8 teaspoon xanthan gum optional
Instructions
- 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 or coconut aminos, 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 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 tsp 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.
- Optional step – thicken the sauce with 1/8 tsp of xantahn gum whisked in, or use a cornstarch slurry of 1 tbsp cornstarch mixed with 3 tbsp of cold water. If using cornstarch, you need to bring the sauce back to a boil.
- Add the beef and the broccoli to the sauce and heat over high heat until warmed through and combined. Dig in!
Notes
Recipe Card Tips
- Freeze the beef for 20 to 30 minutes before slicing. It firms up just enough for clean, thin cuts, which matters for how fast this cooks.
- Blanch the broccoli for exactly one minute, then shock it in ice water right away. Any longer in the boiling water and it turns gray and soft once it’s back in the hot sauce.
- Add xanthan gum a little at a time, starting with an eighth of a teaspoon. It keeps thickening after you whisk it in, so give it a few minutes before deciding you need more.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want More Easy Keto Recipes?
I’m always creating new and exciting dishes in the kitchen, but a few are among my favorites that I make again and again. They are:
- Keto breakfast hash
- Grilled veggies
- Dash egg bites
- Ground Beef & Broccoli Stir Fry
- and if you need help counting carbs, this Net Carb Calculator can help!
Definitely so much tastier than any take out option –
and better for you too. A great recipe 🙂
Beef and broccoli is one of my favorite dishes, yum!
Hi there, I found your recipe on Pinterest and it looks amazing. Totally perfect for the Chinese New Year Potluck we are attending. I’m excited to try it.
Beef and broccoli is my favorite at Chinese restuarants. I love that this is healthy and low carb.
The sauce on this is perfect! The flavor is spot on for my favorite takeout beef and broccoli.
It is so good, and so much better for you! ~Jenn
I have been keto for 6 years. I made this recipe using glutton free tamari and Tri Tip Steak. It was fabulous. I used the Xanthum Gum but it did not help with thickness of the sauce. I would have had to use much more. Very tasty.
So glad you loved it!
This is really delicious and easy. I love your recipes.