This easy recipe for keto beef and broccoli is wonderfully flavorful and very easy to make – it’s ready in just 30 minutes!
I love making this delicious and easy stir-fry recipe, and my family often requests it for dinner. We all appreciate the wonderful flavors, and I also appreciate the fact that it’s so easy to make!
Like most stir-fry recipes, once you start cooking, this keto beef and broccoli dish is ready in a matter of minutes. Prepping the veggies and the sauce takes a bit more time, but is very doable, even on a weeknight.
The ingredients you’ll need
Here’s an overview of what you’ll need to make this easy recipe. The exact measurements are included in the recipe card below:
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
Honey substitute (or honey): Use your favorite sticky sweetener or the equivalent in liquid stevia. If you don’t mind the carbs, use 1 tablespoon of real honey. The sweetener balances out the saltiness and tang of the soy sauce.
Konjac flour: About 1/2 teaspoon. Or use 1 tablespoon of cornstarch – it adds very few carbs per serving.
Red pepper flakes: They don’t make the dish overly spicy. They just add an interesting layer of flavor.
Small broccoli florets: Fresh broccoli is best, both in terms of texture and in terms of flavor. But in a pinch, you can use frozen broccoli.
Neutral cooking oil: My favorite is avocado oil. It has a neutral taste and a high smoke point. Refined coconut oil is also a good choice.
Aromatics: Onion, minced garlic, and grated ginger. I’m lazy, so I chop the onion in the food processor and use jarred minced garlic and grated ginger.
Sirloin strips: I make it as easy as possible by using pre-sliced sirloin strips (sold at many grocery stores as “beef for stir fry/stroganoff”). You can obviously slice them yourself.
For garnish: Sesame oil and sesame seeds. It’s OK to skip the sesame seeds – I use them mostly for garnish. But I wouldn’t skip the sesame oil. It adds a wonderful layer of flavor, especially if you use toasted sesame oil.
How to make keto beef and broccoli
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
You start by whisking together the sauce ingredients (soy sauce, sweetener, konjac or cornstarch, and red pepper flakes), then set it aside.
Microwave the broccoli florets with a little water until tender-crisp. Make sure you don’t overcook them.
Saute the onion, garlic, ginger, and beef strips in some avocado oil. Then add the sauce and keep cooking until it thickens.
Stir in the broccoli, drizzle with sesame oil, sprinkle with sesame seeds, and serve.
How to serve keto beef and broccoli?
You can serve this flavorful dish on its own, or you can spoon in on top of cauliflower rice or on cooked shirataki noodles. Needless to say, if you don’t mind the carbs, steamed white rice or brown rice would the perfect bed for this saucy dish.
How to keep the leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power, covered, prior to serving. I haven’t experimented with freezing the leftovers.
More Asian-style dishes that you might enjoy
I really love Asian style dishes – the flavors are incredible, and they are so easy to make. In addition to keto beef and broccoli, another favorite in our household is this delicious chicken vegetable stir fry.
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Keto Beef and Broccoli
INGREDIENTS
Sauce:
- 1/3 cup reduced sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon liquid sugar-free sweetener to equal 1 tablespoon honey
- 1/2 teaspoon konjac flour (or 1 tablespoon cornstarch)
- 1/2 teaspoon red pepper flakes
Stir-Fry:
- 10 oz small broccoli florets
- 2 tablespoons avocado oil
- 1 small onion sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger root
- 1 lb. sirloin strips
To finish the dish:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
INSTRUCTIONS
- In a small bowl, whisk together the reduced-sodium soy sauce, sweetener, konjac or cornstarch, and red pepper flakes. Set aside.
- Microwave the broccoli florets: Place in a large, microwave-safe bowl. Add 2 tablespoons water. Cover and microwave on high about 3 minutes. They should still be crisp at this point. Drain into a colander and set aside.
- In a large, deep skillet or a wok, heat the avocado oil over medium-high heat, about 2 minutes. Add the onion and cook, stirring often, until tender, about 4 minutes. Add the garlic and ginger and stir fry for 30 seconds.
- Add the beef strips to the skillet. Stir-fry them for 2-3 minutes, just until the beef is no longer raw. It should still be pink at this point.
- Whisk the soy sauce mixture one more time and add it to the skillet. Reduce the heat to medium and stir-fry until the sauce thickens, about 2 minutes. Turn the heat off and stir in the broccoli.
- Drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.