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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 235kcal

Author Arman Liew

Ingredients

2 pounds flank steak
2 tablespoons coconut oil
1/2 cup soy sauce can use liquid aminos
2 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
4 cups broccoli chopped
2 tablespoon sesame oil

Instructions

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, lemon juice, 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 5 minutes, until the broccoli is tender. Reduce heat to low and continue simmering until the broccoli is cooked to your desired texture.

Notes

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.

Nutrition