Keto Beef and Broccoli Stir Fry – Quick, Flavorful, and Low-Carb
Skip the takeout menu and make this speedy, satisfying Keto Beef and Broccoli Stir Fry at home. It’s rich, savory, and full of tender beef and crisp broccoli, all coated in a glossy, low-carb sauce. The best part?
It cooks fast in one pan and tastes just like your favorite restaurant version—without the sugar. Whether you’re new to keto or just want a simple weeknight dinner, this recipe checks all the boxes. It’s clean, comforting, and ready in under 30 minutes.
Keto Beef and Broccoli Stir Fry - Quick, Flavorful, and Low-Carb
Ingredients
Method
- Prep the beef. Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain. Pat dry with paper towels and season lightly with salt and pepper.
- Mix the sauce. In a bowl, whisk tamari or coconut aminos, broth, vinegar, keto sweetener, and fish sauce if using.If you plan to thicken, sprinkle in xanthan gum while whisking to avoid clumps. Set aside.
- Prep the veggies. Cut broccoli into bite-size florets. Mince the garlic, grate the ginger, and slice green onions, keeping white and green parts separate.
- Flash-steam the broccoli. In a large skillet or wok over medium-high heat, add a splash of water and the broccoli.Cover for 2–3 minutes until bright green and crisp-tender. Remove and set aside. Wipe out any excess water.
- Stir-fry the beef. Heat 1 tablespoon oil over high heat.Add half the beef in a single layer. Sear 60–90 seconds per side until browned but not overcooked. Remove to a plate and repeat with remaining beef, adding more oil if needed.
- Sauté aromatics. Lower heat to medium-high.Add remaining oil if the pan is dry. Toss in garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant.
- Combine everything. Return beef and broccoli to the pan.Pour in the sauce. Toss and cook 1–2 minutes until the sauce thickens slightly and coats the beef and broccoli. Add crushed red pepper if you like heat.
- Finish and serve. Turn off heat.Stir in sesame oil and the green parts of the onions. Taste and adjust seasoning. Garnish and serve hot.
Why This Recipe Works
This stir fry uses thinly sliced beef and high-heat cooking to deliver juicy, tender bites in minutes.
The sauce is sugar-free but still bold thanks to tamari or coconut aminos, garlic, ginger, and a splash of sesame oil. Broccoli brings a satisfying crunch and fiber, helping balance the richness of the beef. Everything cooks quickly, so you get fresh flavor without overthinking dinner.
It’s the kind of recipe you’ll make once and keep in your rotation.
What You’ll Need
- Beef: 1 pound flank steak, skirt steak, or sirloin, thinly sliced against the grain
- Broccoli: 4 cups broccoli florets (fresh is best, but thawed frozen works)
- Avocado or Olive Oil: 2 tablespoons for high-heat cooking
- Garlic: 3 cloves, minced
- Ginger:</strong > 1 tablespoon fresh, grated
- Green Onions: 2–3, sliced (white and green parts separated)
- Sesame Oil: 1 teaspoon for finishing
- Crushed Red Pepper Flakes: Optional, for heat
For the keto stir-fry sauce:
- 1/3 cup tamari (gluten-free) or coconut aminos (slightly sweeter, still low-carb)
- 1/3 cup beef broth (or chicken broth)
- 1–2 tablespoons rice vinegar (or apple cider vinegar)
- 1–2 teaspoons granular or liquid keto sweetener (erythritol, allulose, or monk fruit)
- 1 teaspoon fish sauce (optional, for umami)
- 1/2 teaspoon xanthan gum or 1 teaspoon glucomannan to thicken (optional)
- Salt and black pepper to taste
Optional garnishes: Toasted sesame seeds, extra sliced green onions, lime wedges, or a drizzle of chili oil (sugar-free).
Step-by-Step Instructions
- Prep the beef. Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain. Pat dry with paper towels and season lightly with salt and pepper.
- Mix the sauce. In a bowl, whisk tamari or coconut aminos, broth, vinegar, keto sweetener, and fish sauce if using.If you plan to thicken, sprinkle in xanthan gum while whisking to avoid clumps. Set aside.
- Prep the veggies. Cut broccoli into bite-size florets. Mince the garlic, grate the ginger, and slice green onions, keeping white and green parts separate.
- Flash-steam the broccoli. In a large skillet or wok over medium-high heat, add a splash of water and the broccoli.Cover for 2–3 minutes until bright green and crisp-tender. Remove and set aside. Wipe out any excess water.
- Stir-fry the beef. Heat 1 tablespoon oil over high heat.Add half the beef in a single layer. Sear 60–90 seconds per side until browned but not overcooked. Remove to a plate and repeat with remaining beef, adding more oil if needed.
- Sauté aromatics. Lower heat to medium-high.Add remaining oil if the pan is dry. Toss in garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant.
- Combine everything. Return beef and broccoli to the pan.Pour in the sauce. Toss and cook 1–2 minutes until the sauce thickens slightly and coats the beef and broccoli. Add crushed red pepper if you like heat.
- Finish and serve. Turn off heat.Stir in sesame oil and the green parts of the onions. Taste and adjust seasoning. Garnish and serve hot.
How to Store
- Refrigerate: Store in an airtight container for up to 4 days.Reheat gently on the stovetop over medium heat or in the microwave in short bursts.
- Freeze: Cool fully, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal prep tip: Keep the sauce separate until reheating if you want extra-crisp broccoli later. Add fresh broccoli to the pan when warming for best texture.
Benefits of This Recipe
- Keto-friendly: Low in carbs, with fiber-rich broccoli and a sugar-free sauce.
- High protein: Sliced beef delivers satisfying, long-lasting energy.
- Fast and flexible: Done in about 25 minutes and adaptable to what you have.
- One-pan cleanup: Everything cooks in a single skillet or wok.
- Takeout flavor: Familiar taste without the sugar or cornstarch used in restaurant versions.
What Not to Do
- Don’t overcrowd the pan. Overcrowding steams the beef and makes it tough.Cook in batches for a good sear.
- Don’t skip drying the beef. Moisture prevents browning. Pat slices dry before cooking.
- Don’t overcook the broccoli. You want crisp-tender, not mushy. Flash-steam and finish briefly in the sauce.
- Don’t pour xanthan gum directly into hot sauce. It can clump.Whisk into the cool sauce first or sprinkle in slowly while whisking.
- Don’t rely on soy sauce alone.</-strong> Balance with vinegar, sweetener, and aromatics for a rounded flavor.
Alternatives
- Protein swaps: Try sliced chicken thigh, pork tenderloin, shrimp, or extra-firm tofu (if it fits your plan). Adjust cook times accordingly.
- Veggie options: Add or swap with bell peppers, zucchini, snap peas, bok choy, or mushrooms. Keep the total volume similar to avoid watery sauce.
- Sauce base: Use coconut aminos for a slightly sweeter, soy-free version.Use tamari for a classic flavor and gluten-free option.
- Heat level: Add chili-garlic sauce (sugar-free), fresh jalapeño, or more red pepper flakes.
- Thickener choices: Skip thickener for a lighter sauce, or use glucomannan instead of xanthan for a glossy finish.
- Serving ideas: Serve over cauliflower rice, shirataki noodles, or a simple cabbage stir fry.
FAQ
Can I make this without a wok?
Yes. A large, heavy skillet works well. The key is high heat and cooking the beef in batches so it sears instead of steams.
How do I keep the beef tender?
Slice thinly against the grain, cook quickly over high heat, and avoid overcooking.
You can also marinate the sliced beef in 1 tablespoon tamari and 1/2 teaspoon baking soda for 15 minutes, then pat dry before cooking for extra tenderness.
Is broccoli keto-friendly?
Yes. Broccoli is low in net carbs and high in fiber and micronutrients, making it a great keto vegetable.
What sweetener works best in the sauce?
Allulose, erythritol, or monk fruit all work. Start with 1 teaspoon and adjust to taste.
Allulose dissolves smoothly and has no cooling aftertaste.
Can I meal prep this?
Absolutely. Portion into containers with cauliflower rice on the side. It reheats well and keeps its flavor for several days.
What if I don’t have xanthan gum?
Skip it.
Reduce the sauce an extra minute to concentrate flavor, or use a small amount of glucomannan. The stir fry will still be delicious without a thickener.
Is soy sauce keto?
Traditional soy sauce is low in carbs, but tamari is a great gluten-free option. Coconut aminos are soy-free and slightly sweeter, still fitting most low-carb plans when used in moderation.
Can I use frozen broccoli?
Yes, but thaw first and pat dry.
Cook briefly so it doesn’t release too much water, and expect a softer texture than fresh.
Final Thoughts
Keto Beef and Broccoli Stir Fry is the perfect mix of fast, fresh, and full of flavor. With simple ingredients and a smart sauce, you get a restaurant-quality meal in minutes. Keep the heat high, don’t crowd the pan, and finish with a touch of sesame oil for that classic taste.
This is a weeknight win you’ll make again and again—low-carb, satisfying, and reliably delicious.
