Keto Beef and Broccoli Stir Fry

keto beef and broccoli on a square plate

5 from 15 votes

Keto Beef and Broccoli Stir Fry

A quick keto beef and broccoli stir fry with a homemade savory sauce, ready faster than takeout delivery. Blanched broccoli and thin-sliced beef keep the texture right where it should be.

Prep Time15

Cook Time10

Total Time25

Course: Keto Dinner Recipes, Main Course

Cuisine: Chinese

Keyword: beef and broccoli stir fry, keto beef and broccoli, keto Chinese takeout copycat, keto stir fry, low-carb beef and broccoli

Servings: servings

Calories: 371kcal

Author: Chef Jenn

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