Keto Beef And Broccoli
A sizzling stir-fry of tender flank steak and crisp broccoli in a glossy ginger-garlic sauce, sweetened with monk fruit instead of sugar. At just 6.2g net carbs per serving and ready in 30 minutes, it beats takeout and keeps you firmly in ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto beef and broccoli delivers everything you love about Chinese takeout, a savory-sweet glossy sauce, tender seared beef, and crisp broccoli, without the sugar and cornstarch. It comes together in one pan in about 30 minutes.
Ingredients
- 1.25 lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets (about 1 large head)
- 3 tbsp tamari or coconut aminos (gluten-free soy sauce)
- 2 tbsp avocado oil, divided
- 1 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp powdered monk fruit sweetener (or erythritol)
- 1/2 tsp xanthan gum (to thicken)
- 1/2 cup beef broth
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- 1
Pat the sliced flank steak dry and toss it with 1 tablespoon of the tamari. Let it sit while you prep everything else.
- 2
Whisk together the remaining 2 tablespoons tamari, sesame oil, monk fruit, beef broth, and xanthan gum in a small bowl until smooth. Set this sauce aside.
- 3
Heat 1 tablespoon avocado oil in a large skillet or wok over high heat. Sear the beef in a single layer for 1 to 2 minutes per side until browned but not fully cooked through, then transfer to a plate.
- 4
Add the remaining tablespoon of oil to the pan. Stir-fry the broccoli for 3 to 4 minutes, adding a splash of water and covering briefly to steam until crisp-tender and bright green.
- 5
Push the broccoli aside and add the garlic, ginger, and red pepper flakes. Stir for 30 seconds until fragrant.
- 6
Return the beef and any juices to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli.
- 7
Garnish with toasted sesame seeds and serve hot over cauliflower rice or on its own.
Tips & notes
- Slice the flank steak while it's partially frozen for the thinnest, most even pieces. Always cut against the grain to keep the beef tender.
- No xanthan gum? Simmer the sauce a minute longer to reduce, or whisk in 1/4 teaspoon glucomannan instead. Avoid cornstarch, which adds carbs.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet rather than the microwave to keep the broccoli from going soft.
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Frequently asked questions
- How many carbs are in keto beef and broccoli?
- Each serving has 6.2g net carbs (9.2g total carbs minus 3g fiber), along with 372 calories, 34g protein, and 22g fat. This recipe makes 4 servings.
- Why isn't there sugar in this beef and broccoli?
- Traditional beef and broccoli sauce relies on brown sugar and cornstarch, which spike carbs. We swap in powdered monk fruit for sweetness and xanthan gum to thicken, so you get the same glossy, savory-sweet sauce without the carbs.
- Can I make this beef and broccoli ahead for meal prep?
- Yes. It holds beautifully for up to 4 days refrigerated, making it great for meal prep. Divide into containers and reheat in a hot skillet so the broccoli stays crisp-tender rather than mushy.
