Keto Low Carb Beef and Broccoli

I make this keto low carb beef and broccoli when I’m craving a takeout-style dinner without the carbs. Tender strips of beef and crisp broccoli are tossed in a rich, savory-sweet sauce that’s completely sugar-free, making it both satisfying and keto-friendly.

Why You’ll Love This Recipe

I love how this recipe delivers all the flavor of classic beef and broccoli while keeping things light on carbs. It’s quick to cook, uses simple ingredients, and works perfectly for busy weeknights. Plus, it tastes even better than takeout, especially when I serve it over cauliflower rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb beef sirloin or flank steak, thinly sliced against the grain

• 3 cups broccoli florets

• 2 tbsp avocado oil or olive oil, divided

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• ¼ cup soy sauce or coconut aminos (for gluten-free)

• 2 tbsp beef broth

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1–2 tsp low-carb sweetener (erythritol, monk fruit, or stevia)

• 1 tsp xanthan gum (optional, for thickening)

• Optional garnish: sesame seeds, sliced green onions

Directions

1. I blanch the broccoli in boiling water for 2–3 minutes until bright green and just tender, then drain and set aside.

2. I heat 1 tbsp of avocado oil in a large skillet or wok over high heat. I add the sliced beef and stir-fry for 2–3 minutes until browned, then transfer it to a plate.

3. In the same skillet, I add the remaining oil along with garlic and ginger, sautéing for about 30 seconds until fragrant.

4. I stir in soy sauce, beef broth, sesame oil, rice vinegar, and sweetener, whisking to combine. If I want a thicker sauce, I sprinkle in xanthan gum and stir until it thickens.

5. I return the beef and broccoli to the skillet, tossing everything together until heated through and well coated in the sauce.

6. I garnish with sesame seeds or green onions before serving.

Servings and timing

• Servings: I usually get 4 servings from this recipe.

• Timing: Prep time is about 10 minutes, cook time roughly 10 minutes, so the total is around 20 minutes.

Variations

• I sometimes add sliced mushrooms, bell peppers, or zucchini for extra veggies.

• For a spicy kick, I stir in red pepper flakes or a drizzle of sriracha.

• I’ve swapped beef for chicken, shrimp, or tofu when I want to change things up.

• Using coconut aminos instead of soy sauce gives it a slightly sweeter flavor and keeps it gluten-free.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat until hot, adding a splash of broth if needed to loosen the sauce. I avoid microwaving for too long so the beef doesn’t dry out.

FAQs

Can I use frozen broccoli?

Yes—I just thaw it first and pat it dry to avoid excess water in the skillet.

How do I slice beef thinly?

I partially freeze the beef for about 20–30 minutes, which makes it much easier to cut thin slices against the grain.

Is xanthan gum necessary?

No—it’s optional. I sometimes just reduce the sauce slightly to thicken it naturally.

Can I make this ahead of time?

Yes—I prepare the beef and sauce ahead, then cook fresh when ready to eat for the best texture.

What can I serve it with on keto?

I usually serve it over cauliflower rice or zucchini noodles for a full low-carb meal.

Conclusion

I enjoy making this keto low carb beef and broccoli because it’s quick, flavorful, and satisfies my takeout cravings without the sugar or starch. It’s a go-to recipe for a weeknight dinner that fits perfectly into my low-carb lifestyle.