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When it comes to keto-friendly meals that strike the perfect balance between flavor, nutrition, and simplicity, this Beef and Broccoli Stir Fry tops the list. Packed with tender beef slices, vibrant broccoli, and a rich, savory sauce, this recipe is a go-to for weeknight dinners or meal prep. The low-carb ingredients make it ideal for keto enthusiasts while still being hearty and satisfying for everyone. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and delivers restaurant-quality results at home.
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Why You’ll Love Beef and Broccoli Stir Fry
- Keto-Friendly: With minimal carbs, it fits seamlessly into your keto lifestyle.
- Quick and Easy: Perfect for busy nights, this dish comes together in under 30 minutes.
- Customizable: Adjust the seasoning, beef cut, or add extra veggies to make it your own.
- Delicious and Nutritious: Packed with protein and fiber, it’s a meal that satisfies without compromising your diet.
My Personal Experience
The first time I made this dish, I was amazed at how simple it was to create something so flavorful. I remember being skeptical about skipping traditional cornstarch in the sauce, but the result was incredible—rich and glossy, just like in restaurants. Now, this Beef and Broccoli Stir Fry has become a family favorite. I love how it feels indulgent but stays within keto guidelines. It’s also one of those recipes that impresses guests without requiring hours in the kitchen.
Required Equipment
To prepare this dish effortlessly, here’s what you’ll need:
- Large Skillet or Wok: The star of this recipe! A good pan with a wide surface ensures even cooking, especially when searing beef and stir-frying broccoli.
- Sharp Knife: Precision matters when slicing beef into thin strips. A sharp knife makes this task easy and keeps the slices uniform.
- Cutting Board: A sturdy cutting board is essential to safely prep your meat and vegetables.
- Mixing Bowl: Ideal for marinating the beef and mixing the sauce.
- Tongs or Spatula: To stir-fry everything efficiently without breaking the broccoli florets.
- Measuring Spoons and Cups: Accurate measurements make all the difference, especially for keto sauces.
Ingredients & Substitutions
- Beef (1 lb): Choose a tender cut like sirloin or flank steak. For a budget-friendly option, opt for skirt steak.
- Broccoli (3 cups): Use fresh broccoli florets for the best texture. Frozen works in a pinch but may require extra cooking time.
- Soy Sauce (1/4 cup): Opt for low-sodium soy sauce or tamari for a gluten-free option.
- Garlic (3 cloves, minced): Adds a robust flavor. You can substitute with garlic powder if fresh isn’t available.
- Ginger (1 tsp, grated): Fresh ginger enhances the flavor; ground ginger works as a substitute.
- Sesame Oil (1 tbsp): Adds a nutty aroma. If unavailable, use avocado or olive oil.
- Beef Broth (1/3 cup): Creates a rich sauce base. Substitute with chicken broth if needed.
- Xanthan Gum (1/2 tsp): Thickens the sauce while keeping it keto-friendly. Replace with arrowroot powder for a slightly higher carb count.
- Optional Red Pepper Flakes (1/4 tsp): For a spicy kick.
How to Make Beef and Broccoli Stir Fry
- Prep the Ingredients
Slice the beef thinly against the grain to ensure tenderness. Cut broccoli into bite-sized florets and mince the garlic and ginger. - Marinate the Beef
In a bowl, mix soy sauce, sesame oil, and half the garlic and ginger. Spoon out 2 tablespoons of this marinade into a small bowl and set aside — you’ll use it later to build the sauce. Add the beef slices to the remaining marinade, toss to coat, and let it marinate for 10 minutes. - Cook the Broccoli
Heat the skillet over medium-high heat. Add a splash of oil and stir-fry broccoli for 3-4 minutes until bright green and slightly tender. Remove and set aside. - Sear the Beef
Increase heat and add the marinated beef in batches to avoid overcrowding. Sear for 2-3 minutes per side until browned. Remove from the skillet. - Prepare the Sauce
Combine beef broth, remaining soy sauce, ginger, garlic, and xanthan gum in a small bowl. Stir well to dissolve. - Bring It All Together
Return broccoli and beef to the skillet. Pour the sauce over and toss everything together. Cook for 2-3 minutes until the sauce thickens and coats the ingredients evenly.
Tips for This Recipe
- Slice the beef thinly to ensure quick and even cooking.
- Avoid overcooking broccoli; it should stay slightly crunchy.
- Adjust the sauce thickness by adding more broth or xanthan gum as needed.
Optional Additions
- Mushrooms: Add sliced mushrooms for extra flavor.
- Bell Peppers: Include red or yellow peppers for a pop of color.
- Sesame Seeds: Sprinkle on top for garnish and added crunch.
Serving Ideas
- Pair with cauliflower rice for a low-carb complete meal.
- Serve alongside a keto egg drop soup for a restaurant-inspired dinner.
Storage Recommendation
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat to preserve the texture.
Frequently Asked Questions
Can I use chicken instead of beef?
Yes, chicken breast or thigh works wonderfully in this recipe.
How do I prevent the beef from getting tough?
Slice it thinly and cook it quickly over high heat to lock in tenderness.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Total Carbs: 6g
- Net Carbs: 4g
- Protein: 28g
- Fat: 18g
Beef and Broccoli Stir Fry Recipe
Ingredients
- Beef: 1 lb
- Broccoli: 3 cups
- Soy Sauce: 1/4 cup
- Garlic: 3 cloves
- Ginger: 1 tsp
- Sesame Oil: 1 tbsp
- Beef Broth: 1/3 cup
- Xanthan Gum: 1/2 tsp
Instructions
- Slice the beef thinly against the grain for tenderness. Cut the broccoli into bite-sized florets and mince the garlic and ginger.
- In a mixing bowl, combine soy sauce, sesame oil, and half the garlic and ginger. Remove 2 tablespoons of this mixture and set aside to use later for the sauce. Add the beef slices to the remaining marinade and toss to coat. Let it sit for about 10 minutes.
- Heat a large skillet or wok over medium-high heat. Add a little oil and stir-fry the broccoli for 3–4 minutes until it turns bright green and slightly tender. Remove from the pan and set aside.
- Increase the heat, add the marinated beef (in batches if needed), and sear for 2–3 minutes per side until browned. Remove the beef from the skillet.
- In a small bowl, whisk together the reserved marinade, beef broth, remaining garlic and ginger, and xanthan gum until smooth.
- Pour this sauce into the hot skillet and stir for 1–2 minutes to deglaze the pan and thicken the sauce slightly.
- Return the beef and broccoli to the pan, toss everything together, and cook for another 2–3 minutes until the sauce evenly coats the beef and veggies.
- Taste and adjust seasoning if needed.
- Serve hot over cauliflower rice or on its own for a perfect keto stir-fry.
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It’s good, I made it last night. One issue is that no where in the recipe does it mention holding any of the marinade mixture in reserve to use for the sauce. Nor does the described process guarantee that if you’re using the leftover marinade that had raw meat in it, cooking it long enough for it to not make you sick.
Ultimately I dumped out the marinade and mixed a new batch and threw that into the pan to deglaze what was there with the broth and xanthum. It ended up working great – but the recipe as its written is not clear on that.
That’s a really great point — and thank you for catching that! 🙏 You’re absolutely right, the instructions could definitely be clearer about the marinade. The reserved portion of the marinade should be kept aside before adding the beef so it can safely be used later for the sauce.
I’ve updated the recipe steps to reflect that — you should never reuse marinade that’s had raw meat in it unless it’s boiled first. I really appreciate you mentioning it and sharing how you fixed it with a fresh batch for deglazing — that’s exactly the right approach and sounds delicious! 🥢💚