30-Minute Keto Beef and Broccoli
A quick weeknight stir-fry featuring tender flank steak and crisp broccoli in a savory garlic-ginger coconut aminos glaze. This keto-friendly version replaces traditional soy sauce with coconut aminos, keeping carbs minimal while delivering deep umami flavors. The steak develops a golden-brown crust through high-heat cooking, while broccoli stays slightly firm. Serve over cauliflower rice or alongside other low-carb sides for a satisfying, restaurant-quality meal ready in under 20 minutes. Perfect for weeknight dinners or meal prep.
Ingredients
Instructions
- 1
Thinly slice flank steak with a sharp knife.
- 2
Generously salt and pepper sliced steak.
- 3
Mix sauce ingredients in a small bowl.
- 4
Heat oil in a large pan or wok over medium-high heat until shimmery.
- 5
Add steak to pan, stirring occasionally to prevent burning.
- 6
When steak has started to brown, after about 5 minutes, add broccoli.
- 7
Keep heat high and stir-fry beef and broccoli until broccoli is slightly soft and beef is golden brown.
- 8
Add sauce to pan and bring to a boil, stirring to coat beef and broccoli evenly.
- 9
Reduce heat and let sauce thicken, about 2 minutes.
- 10
Remove from heat and serve topped with sesame seeds.
Tips
Slice steak against the grain for maximum tenderness; partially freezing for 15-20 minutes makes slicing easier.
Keep heat high throughout cooking to develop a flavorful crust on the beef without overcooking the interior.
Garlic coconut aminos can be found in most health food stores or online; soy sauce works but adds carbs.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if sauce has thickened.
Slice steak and prepare broccoli up to 8 hours ahead. Mix sauce ingredients just before cooking. Do not cook ahead as beef toughens when reheated.
Serve immediately over cauliflower rice, zucchini noodles, or shirataki noodles. Pairs well with cucumber salad or roasted asparagus on the side.
Common Mistakes
Use a sharp knife to slice steak thinly to avoid chewy pieces.
Do not overcrowd the pan; work in batches if needed to achieve browning rather than steaming.
Reduce heat after adding sauce to prevent burning; let it simmer gently for 2 minutes only or sauce will reduce too much.
Substitutions
gluten-free,vegan
FAQ
Can I make this ahead of time?
Slice the steak and chop broccoli up to 8 hours in advance, but cook the stir-fry fresh. Cooked beef becomes tough when reheated, though it keeps refrigerated for 3 days if needed.
What if I don't have a wok?
A large skillet works equally well. The key is high heat and frequent stirring. Use a wide pan to avoid overcrowding the steak, which prevents proper browning.
How long will leftovers keep and can I freeze them?
Store in an airtight container in the fridge for up to 3 days. Freezing is not recommended as reheating makes the beef tough and broccoli mushy.