Keto Beef and Broccoli

Tender sliced flank steak, crisp broccoli, and delicious Asian flavors make beef and broccoli a popular Chinese restaurant dish. Minimal ingredients and a sugar free sauce makes this keto stir fry recipe an easy choice for a busy weeknight meal.

Course Dinner

Cuisine Chinese

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 264kcal

Author Kim Hardesty

Equipment

Wok or large skillet

Ingredients

16 ounces flank steak, sliced ¼ inch thick
1 tablespoon light olive oil divided
1 teaspoon minced garlic
1 teaspoon minced ginger
8 oz broccoli florets
10 oz frozen cauliflower rice, cooked (for serving)

Sauce

½ cup water
2 tablespoon Tamari Soy Sauce (or liquid coconut aminos)
2 teaspoon toasted sesame oil
½ teaspoon Better Than Bouillon Beef Base

Instructions

Preparation

Mince garlic and ginger. Cut broccoli into florets and set aside. Slice the flank steak across the grain into ¼ inch slices. Measure ingredients for sauce into a small bowl. Bring everything to the stove.

Method

Heat skillet or wok over medium-high heat. When hot, add half of the olive oil and swirl to caot the pan. When the oil shimmers, add the beef, cooking for 30 seconds on the first side before turning over to continue cooking. Remove to a plate or bowl and keep warm.
Add the remaining olive oil to the pan with the garlic and ginger. Stir until fragrant. Then add the sauce and broccoli, giving it a quick stir. Cover to steam until the broccoli is crisp tender. Remove.
Add any accumulated meat juices to the pan and reduce sauce to a few tablespoons. Add the beef and broccoli back to the pan to warm through. Season with salt and pepper to taste and serve.
Serves 4 people at 5.2 NET CARBS PER SERVING

Nutrition