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.