Keto Beef and Broccoli

My keto beef and broccoli recipe combines juicy flank steak with tender broccoli in an umami-forward sauce. Ready in under 15 minutes and only 3 grams of net carbs!

Looking for more Asian keto dinner recipes? Try my keto egg roll in a bowl, keto ramen, and keto stir fry next.

I typically cook at least one stir fry a week for my family, and my keto broccoli and beef recipe is always highly requested. 

They love it because it’s flavorful and doesn’t taste low-carb. I love it because the prep time is practically non-existent and gives Chinese takeout a run for its money!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto beef and broccoli
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More low carb dinners to try
8. Keto Beef and Broccoli (Recipe Card)

Why I love this recipe

• It’s healthy. We’re talking lean protein, fiber, and a few Asian staples for the low-calorie sauce.
• It’s fast. If I can have dinner on the table in under 20 minutes, it will become a weekly staple. 
• It makes for great leftovers. Let the flavors mesh overnight and you’ve got the perfect leftovers for lunch tomorrow. 
• And it’s easy to customize. Swap the protein, use different veggies, or add cauliflower rice to make a heartier dish.

Ingredients needed

• 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the sauce. In a small bowl, whisk together the coconut oil, soy sauce, minced garlic, lemon juice, and apple cider vinegar. Pour over the steak and toss to coat. 

Step 2- Cook the meat. Add one tablespoon of sesame oil to a non-stick skillet over medium high heat. Once hot, add the marinated steak and half of its sauce. Sear for 5 minutes, turning halfway through. 

Step 3- Cook the broccoli. Add the second tablespoon of sesame oil, followed by 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.

Arman’s recipe tips

• Use other cuts of beef. If you don’t have flank steak, you can use sirloin steak instead, but I suggest marinating the beef for 30 minutes first to help break down the fibers. 
• Make sure the pan is hot. The best way I’ve found to get caramelized beef is to only add it once the pan is nice and warm.
• Give it some heat. Add hot sauce, chili sauce, or red pepper flakes for a spicy kick.

• Swap the protein. Use ground beef, sliced chicken breast, tofu, or shrimp. 
• Add more vegetables. Like onions, peppers, cauliflower, or some fresh ginger. 
• Garnish. Sprinkle some sesame seeds, cashews, or pumpkin seeds on top before serving.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to one 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 or until hot, or reheat in a skillet over medium heat.

Frequently asked questions

More low carb dinners to try

• Cauliflower fried rice
• Keto orange chicken
• Keto pork chops
• Keto gnocchi

Originally updated June 2022, updated and republished July 2024