This low carb beef & broccoli is the kind of recipe you tuck in your back pocket and pull out when dinner feels impossible. I’m talkin’ tender beef, crisp broccoli, and a garlicky sauce that clings to every bite like it knows it’s the star of the show. Oh, and did I mention it’s keto-friendly and done in under 30 minutes? Yep. Let’s get to it.
Why This Recipe Is a Weeknight Winner
- One-pan wonder: Less mess, more flavor.
- Low-carb but hearty enough to satisfy big appetites.
- Perfect for meal prep.
Here’s What You’ll Need
We’re keeping things simple, but flavorful. Every ingredient earns its place in the skillet:
- Flank steak or sirloin: Sliced thin across the grain, this beef cooks fast and stays tender.
- Broccoli florets: Use fresh or frozen, just don’t overcook this dish thrives on that crisp-tender bite.
- Garlic and ginger: Classic aromatics that bring depth and warmth.
- Soy sauce + sesame oil: For that savory, nutty umami magic.
- Beef broth: A splash keeps everything juicy and brings it all together.
- Xanthan gum (optional): A low-carb thickener for that glossy stir fry sauce. Skip it if you don’t have it.
How to Make It Happen
Alright, let’s walk through this together. This dish cooks fast, so have everything ready to go.
- Prep your ingredients. Slice that beef thin freezing it for 10 minutes makes this easier. Chop broccoli into small florets. Mince your garlic and grate your ginger.
- Get the pan hot. Use a large skillet or wok. Add a tablespoon of oil and let it shimmer.
- Sear the beef. Cook it in batches if needed don’t crowd the pan. You want color and caramelization, not steaming. About 2–3 minutes tops. Set it aside.
- Sauté your aromatics. Add a bit more oil, then toss in the garlic and ginger. Stir for 30 seconds until fragrant (and trust me, it’ll smell amazing).
- Broccoli time. Add broccoli and a splash of water. Cover and steam for 2–3 minutes until just tender.
- Bring it together. Return beef to the pan. Add soy sauce, sesame oil, and broth. If using xanthan gum, sprinkle it in now while stirring. Let it bubble until the sauce thickens.
- Taste and tweak. Add cracked black pepper or a pinch of red pepper flakes if you’re feeling spicy.
Top Tips for the Best Low Carb Beef & Broccoli
This dish is simple, but here’s how we take it from “eh” to “can I get seconds?”
- Slice against the grain. This shortens muscle fibers, making each bite tender and juicy.
- Marinate the beef. Even 15 minutes in soy sauce, garlic, and sesame oil will boost flavor.
- Use high heat. Stir fry is a quick cook, not a simmer fest. Get that skillet hot and ready.
- Add fresh lime at the end. Trust me on this—just a squeeze wakes up the whole dish.
Low Carb Beef & Broccoli
Ingredients
- – 1 lb flank or sirloin steak thinly sliced
- – 3 cups broccoli florets
- – 2 garlic cloves minced
- – 1 tsp grated ginger
- – 2 tbsp soy sauce
- – 1/4 cup beef broth
- – 1 tsp sesame oil
- – 1 tbsp avocado oil
- – Optional pinch of xanthan gum
Instructions
- Slice beef against the grain and sear in hot skillet. Remove and set aside.
- Sauté garlic and ginger, then add broccoli with splash of water. Cover to steam.
- Return beef to pan with soy sauce, broth, sesame oil. Add xanthan gum if using.
- Stir and cook until sauce thickens. Serve hot.
Notes
- Use fresh or frozen broccoli.
- Add red pepper flakes for heat.
- Cauliflower rice makes a great side.
- Use coconut aminos for soy-free version.
FAQs
Why is my beef chewy instead of tender?
This usually means it was sliced with the grain instead of against it—or cooked too long. Stick with quick, high heat cooking and slice thin across the grain for melt-in-your-mouth results.
Can I make this ahead of time?
Absolutely. It keeps great in the fridge for 3–4 days. Reheat gently in a skillet or microwave. If the sauce thickens too much in the fridge, add a splash of water or broth when reheating.
Is this recipe good for diabetics?
Yep, it’s a smart choice. Low in carbs and sugars, high in protein, and packed with fiber from the broccoli. Just keep an eye on sodium levels depending on your soy sauce and broth choices.
Can I use chicken or shrimp instead?
Yes, and it’s just as tasty. Thin slices of chicken breast or peeled shrimp work beautifully—just adjust the cooking time so they don’t dry out.
