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keto beef and broccoli on a square plate
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5 from 14 votes

Keto Beef and Broccoli Stir Fry

Super easy and packed full of flavor, this Keto Beef & Broccoli stirfry is on the table in under 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Keto Dinner Recipes, Main Course
Cuisine: Chinese
Keyword: beef, broccoli, keto, stirfry
Servings: 6 servings
Calories: 498kcal
Author: Chef Jenn


  • 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
  • 1/8 tsp xanthan gum optional


  • 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!


Serving: 1cup | Calories: 498kcal | Carbohydrates: 5g | Protein: 59g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 168mg | Sodium: 1276mg | Fiber: 1g | Net Carbohydrates: 4g