Keto Beef and Broccoli


5 from 91 votes
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This keto beef and broccoli is a delicious restaurant style stir-fry that skips the carbs but keeps all the flavor! Ready in under 20 minutes and kid friendly! 

keto broccoli beef.

The best keto broccoli beef

How do you make a Chinese stir-fry less boring? Make it taste like something you’d get at a Chinese restaurant. 

As someone who LOVES Panda Express, I know their keto options are pretty much non-existent. I wanted to see if I could make their beef and broccoli keto. With a few minor changes, that is exactly what I did, and it’s been a keto dinner staple

Now, this isn’t just any keto beef stir fry. It’s made using a delicious sauce mix using both soy sauce and apple cider vinegar to hit all the taste buds. Broccoli is added at the end and cooked until just tender- No soggy vegetables here! 

Ready in under 20 minutes and using simple ingredients, this truly tastes like classic Chinese take out! 

Ingredients needed

This beef and broccoli stir fry is completely customizable based on your tastes. All you need is beef, broccoli, and some key sauces and seasonings. Here are the essential ingredients: 

  • Flank steak. Sliced against the grain and it bite-sized pieces. I don’t recommend pre-sliced strips, as they often discard the outer portions of the steak, which gives the stir-fry so much extra flavor. 
  • Soy sauce OR liquid aminos. If you are gluten intolerant or have a soy allergy, use liquid aminos. It has the same flavor of soy sauce. 
  • Lemon juice. Adds extra acidity, that holds the flavors into the beef and broccoli florets.
  • Coconut oil OR canola oil. To cook the meat in. Only a small amount will be used, as it is to balance out the sesame oil flavor. 
  • Apple cider vinegar. Gives the beef some extra flavor, especially when paired with the soy sauce. 
  • Minced garlic. Garlic from a jar is fine and is easier than mincing it yourself. 
  • Salt and Pepper. To taste! I always add salt AFTER stir frying everything, as adding salt to your meat before frying can reduce the sodium absorption. 
  • Toasted Sesame oil. The star ingredient that makes this beef and broccoli stir-fry better than any other out there! Use a very good quality sesame oil, as those have a very distinct flavor. 
  • Broccoli. Fresh broccoli florets, chopped into bite-sized pieces. 

How to make keto beef and broccoli 

Keto broccoli beef is easy to make: the only thing you’ll need to remember is if you use sirloin steak, marinate it for 30 minutes before adding it to the pan. Here is the basic idea of how to make broccoli beef (or see the recipe below for specifics): 

Step 1- Season the steak

Add the sauce ingredients into a bowl and whisk together. Add the steak and mix well. 

Step 2- Sear

Preheat a non-stick pan and add a tablespoon of the sesame oil. Once hot, pour the steak and half the sauce it is in, and pan fry for 4-5 minutes, until seared on both sides. 

Step 3- Stir fry

Add the broccoli and stir fry into the beef mixture, for around 5 minutes, until slightly tender. Pour remaining sauce and sesame oil and reduce the heat and simmer for a further 10 minutes, or until broccoli is cooked. 

keto beef broccoli.

Tips to make the best recipe

  • Slice your beef into even slices, so that the stir fry cooks evenly throughout. 
  • Like the beef, it’s best for your broccoli to be chopped in similar small pieces, for quick cooking.
  • If you use sirloin steak, we recommend marinating the beef for 30 minutes prior to frying. 
  • For the best seared beef, make sure the pan is hot before adding the meat to it. 

Beef Broccoli Variations

This recipe is so versatile, you can switch up the protein and vegetables to your taste! 

  • Protein. Use sliced chicken breast, tofu, or even some shrimp. 
  • Vegetables. Add onions, peppers, cauliflower, and even some fresh spinach.
  • Nuts and Seeds. Sprinkle some sesame seeds, cashews, or pumpkin seeds over the cooked stir fry. 
  • Spices and seasonings. Add hot sauce, chili sauce, or red pepper flakes to add a spicy kick.

Storage instructions

  • To store: Leftovers can be stored in the refrigerator, in a covered container. The stir fry can be refrigerated for up to 1 week.
  • To freeze: Place the cooked and cooled stir fry in an airtight container and store it in the freezer for up to 6 months.
  • Reheating: Microwave portions for 30-40 seconds, until hot.
keto beef and broccoli.

More keto stir fry recipes to try

Frequently Asked Questions

How many carbs are in beef and broccoli?

There are just 3 grams of net carbs per serving.

Can I use other cuts of beef?

 you can’t find flank steak, you can also use sirloin or skirt steak. Like the flank steak, you want it sliced against the grain, and with visible fat removed. 

I don’t recommend using leaner cuts of beef, otherwise, by the time the broccoli is cooked, your meat will be dry.

Does the broccoli need to be pre-cooked?

Cooked broccoli is best enjoyed crisp and tender, so pre-cooking it will result is soft and brittle broccoli. If the broccoli isn’t cooked to your liking, you can continue to let it simmer on low until your desired texture. 

keto beef and broccoli recipe.

Keto Broccoli Beef Like Panda Express

5 from 91 votes
This keto beef and broccoli is a delicious restaurant style stir-fry that skips the carbs but keeps all the flavor! Ready in under 20 minutes and kid friendly! 
Servings: 8 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes



  • Slice the steak against the grain, in bite sized strips. Place in a mixing bowl.
  • In a small bowl, whisk together your coconut oil, soy sauce, minced garlic, and apple cider vinegar and mix well. Pour over the steak to ensure the sauce covers all the meat.
  • Heat a non-stick pan with one tablespoon of sesame oil. When hot, add your marinated steak and half the sauce it is in. Sear for 5 minutes, turning halfway through, for the steak to cook both sides.
  • Add the second tablespoon of sesame oil and add the broccoli and the rest of the sauce. Cook for 10 minutes, until the broccoli is tender. Reduce heat to low and continue simmering until the broccoli is cooked to your desired texture.


TO STORE: Leftovers can be stored in the refrigerator, in a covered container. The stir fry can be refrigerated for up to 1 week.
TO FREEZE: Freeze leftovers in the freezer, for up to 6 months. Be sure to keep them in either a whole portion or single portions, as they cannot be refrozen. 


Serving: 1servingCalories: 235kcalCarbohydrates: 6gProtein: 26gFat: 13gSodium: 1771mgPotassium: 1141mgFiber: 3gVitamin A: 567IUVitamin C: 82mgCalcium: 104mgIron: 5mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Mmmm this beef dish looks yummy- and so much more appealing than the one at Panda Express. I’m all for the sweet & savoury combo but having 20g+ of sugar in an otherwise savoury meal is just absurd! I’m so with you about craving more sugar after eating sugar. I remember when I did Whole 30, I completely lost the craving for my otherwise daily dose of chocolate…and suddenly fruit started tasting “too” sweet! As for my favourite Asian take-out, obvi sushi gets my vote!

  2. I love chinese food but I hate all the sugar! Eating sugar definitely leads to more cravings though. I’ve noticed that things are way too sweet most of the time and crave fruit for sweetness! I would love to learn how to make authentic chinese food. Not just the sugary Americanized version!

  3. I totally used to eat beef and broccoli years ago when we got Chinese take-out (when I still ate red meat, haha!) Chinese food was always the best!

  4. I loooooove Chinese takeout when I’m seriously craving something salty (aside from pizza, of course!). Yikes about the sugar…

  5. Nothing beats Thai takeout! I love pad thai and tom yum soup!!! I can’t do chinese takeout though. Gives me the worst stomachache ever! Which, sometimes, the stomachache is worth it!

    1. DON’T eat at Panda Express. You’ll lose any respect you had left for me after I proclaimed love for Starbucks…

  6. I haven’t actually eaten this dish at Panda Express but have cetainly been tempted by it. I love broccoli and beef and have never had it with ground beef, only shaved roasted beef. I am gonna try this! Thanks.

  7. I personally think that it is the food that is the hardest to photograph is the best tasting. As long as it tastes good, that’s all that matters.

    I think more dishes should have broccoli in them.

  8. Ohh the classic broccoli beef. The overdose of salt and sugar all at once. Thank you for this healthier recipe!!
    The Halal Guys food cart in NYC is by far my favorite take away food. If you haven’t tried their food yet (it has to be the one on 53rd and 6th), you haven’t experienced the city. More reason for you to come back to America!!!

    1. Nooo…we need to stick to our roots and add the extra msg 😉

      I can’t believe you didn’t tell me the specific address. Add this to our list too. Geez, Al, we’re going to get fat. Cannot wait.

  9. Love the ingredients and totally trying this. Asian style paleo friendly recipes are kind of a block for me for some reason! I have also prefaced a few of my recipes with how un-photogenic a food is. I think you made this look awesome, but I totally hear you! My chipotle chicken salad looks inedible in photos 🙂

  10. For some reason, whenever I see ground beef, I only ever think tacos. Weird, right? But this looks delicious.

    I can’t say I’m a Panda Express fan, but I do love mongolian chicken from a local takeout place.

    1. Thanks Kay! Haha, I can see that association but this was quicker than skirt steak…

      Oh Mongolian chicken is epic. So little chicken. So so good.

  11. Yummmm, Arman!! Did I mention I eat beef now? Like… a lot. And I am also avoiding sugar these days after being a former sugar addict (especially a fruit addict), so I will literally make this is week, tag you in a photo and boom!! Can’t wait to try. Miss ya. PS Panda Express kinda sucks soooo I have faith this is way better.

    1. Dude. I eat kale now. Granted, it’s fried to a crisp but it’s still cale.

      I MISS YOU MORE. Also, post Christmas you bet I’m on the sugar free challenge.

  12. Man id feel like a covergirl eating this! Love the healthy take on it. I think Ive been to Panda Express once but either way I know your version kicks way more ass. I was reading thru the ingredient list and awesome. All stuff that will make me feel like a rockstar. saving this one for sure.

  13. I totally see your sister eating Sweet an Sour without chicken. LOL.
    This looks so good, Arman. I am always a little disgusted by our Chinese Take outs, cause normally, everything is just drenched in that slimy Sweet and Sour Stuff.
    I didn’t have ground beef in forever, must change!