Keto Low Carb Beef and Broccoli, this is a simple weeknight stir fry that’s quick and easy to make.
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You’ll need to marinate it ahead of time for about an hour, then the flavors all come together in the pan when you cook it!
My Low Carb Beef and Broccoli recipe has about 6g net carbs per serving, it’s also Paleo and Whole30 compliant so you’re good to go!
And if you want to serve it with rice you could use my cauliflower rice recipe, I’d just ditch the added cilantro as I’m not sure it would fit with these flavors.
How to make Keto Low Carb Beef and Broccoli
Start by cuttings your Flat Iron Steak into very thin slices against the grain, see my list of tips below for other steak alternatives.
Add the slices of beef to a little bag, or a bowl, with the coconut aminos, ginger, and garlic.
Then let it marinate for about one hour in the fridge.
Next, drain the beef from the marinade but be sure to keep the liquid for later, this will make the stir fry sauce for your keto low carb beef and broccoli so do not pour it away!
Blanch the small cut pieces broccoli for two minutes in boiling water.
Then, drain it really well, you don’t want extra liquid in the stir fry sauce.
In a large wok or cast iron skillet, heat the oil over medium-high heat then stir-fry beef until browned.
This will take around 1-3 minutes, once it’s done remove the meat and set aside.
Stir-fry the broccoli for about three minutes, you need to keep it nice and crisp so don’t over cook it.
Then add the remainder of the marinade and cook for two more minutes.
Return the cooked beef to the pan with the broccoli and warm through, but do not overcook it while reheating.
Then add the fish sauce and toasted sesame oil, give it a good stir and eat right away while it’s still hot!
Tips for making Keto Low Carb Beef and Broccoli
If you can’t find flat iron steak you could substitute it with flank steak, or sirloin steak.
Don’t have coconut aminos? No problem, just substitute with Tamari or a low sodium gluten free soy sauce but you may not need as much as they are stronger tasting and much saltier.
Don’t skip the marinating, it will really improve the finished flavor of this recipe.
We love to serve our keto low carb beef and broccoli over cauliflower rice, its a great keto alternative to regular rice.
Kitchen Items used to Make Keto Low Carb Beef and Broccoli
Large Wok – I have cooked this recipe both in a wok, and in my cast iron skillet. Either works but the wok does allow you to more easily use a higher heat and there’s less mess from the oil as it has higher sides.
Large Wok – I have cooked this recipe both in a wok, and in my cast iron skillet. Either works but the wok does allow you to more easily use a higher heat and there’s less mess from the oil as it has higher sides.
Coconut Aminos – While you could use gluten free soy sauce if you prefer, the coconut aminos have a naturally sweeter taste and so I much prefer them for this recipe.
Toasted Sesame Oil – don’t confuse this with regular sesame oil, you want the toasted version which smells and tastes fabulous and you only need a tiny amount to add a great deal of flavor.
Fish Sauce – this adds some essential ‘umami’ to the finished dish, I prefer Red Boat Fish Sauce as it has the best flavor and no added sugar.
Cast Iron Skillet – if you don’t want to buy a wok then a cast iron skillet is a great alternative for stir fry recipes.
Related Low Carb Beef Recipes
Keto Low Carb Beef And Broccoli
Recipe for an easy weeknight Keto Low Carb Beef And Broccoli recipe that you can throw together quickly
Ingredients
- 1 lb Flat Iron steak , thinly sliced against the grain
- 1/2 lb Broccoli , cut into small florets
- 1/4 cup Coconut Oil
- 1 tsp Toasted Sesame Oil
- 1 tsp Fish Sauce
Beef and Broccoli Marinade
- 1/4 cup Coconut Aminos
- 1 tsp Root ginger, peeled and grated , do not use powdered ginger!
- 2 cloves Garlic chopped
Instructions
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Scroll up to watch the recipe video!
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Cut the Flat Iron Steak into very thin slices against the grain.
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Add the sliced beef to a small bag with coconut aminos,ginger, and garlic. Let marinate for 1 hour in the fridge.
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When you are ready to cook, drain the beef from the marinade but reserve the liquid for later, this will be the stir fry sauce.
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Blanch the broccoli for two minutes in boiling water, then drain it really well.
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In a large wok or cast iron skillet, heat oil over medium-high heat then stir-fry beef until browned, 1-3 minutes. Remove from skillet.
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Stir-fry broccoli until crisp-tender, for about 3 minutes, then add the remaining marinade and cook for two more minutes.
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Return the beef to the pan with the broccoli and warm through, add the fish sauce and toasted sesame oil, then serve hot.
Recipe Notes
Root Ginger – use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
This recipe has approximately 6g net carbs per serving.
Coconut Aminos – Some coconut amino brands have a higher carb count than others depending on the ingredients so read the label. I prefer the Coconut Secret brand.
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