Keto Friendly Beef Broccoli (Printable version)
A quick low-carb dish with tender beef and crisp broccoli in a savory garlic-ginger sauce.
# What You'll Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 14 oz broccoli florets
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 scallions, sliced (for garnish)
→ Sauce
06 - 1/4 cup soy sauce (use tamari or coconut aminos for gluten-free)
07 - 1 tablespoon sesame oil
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon erythritol or monk fruit sweetener (optional)
10 - 1/4 teaspoon red pepper flakes (optional)
→ Stir-Fry
11 - 2 tablespoons avocado oil or other high-heat oil
# How to Prepare:
01 - Combine soy sauce, sesame oil, rice vinegar, sweetener (if using), and red pepper flakes in a small bowl. Whisk until blended and set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced beef in a single layer and cook 2-3 minutes until browned. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon oil to skillet. Add broccoli florets and stir-fry 3-4 minutes until bright green and just tender.
04 - Incorporate minced garlic and grated ginger into the skillet, stir-frying for 30 seconds until fragrant.
05 - Return beef to skillet, pour in sauce, and toss to coat evenly. Cook an additional 2-3 minutes until sauce slightly thickens and ingredients are heated through.
06 - Sprinkle sliced scallions over the dish and serve immediately.
# Expert advice:
01 -
- It's restaurant-quality stir fry you can make faster than delivery would arrive, without the guilt or the carb crash afterward.
- The garlic-ginger sauce is so good you'll want to make double batches to keep on hand for other proteins.
- It actually tastes indulgent despite being completely keto-friendly, which feels like cheating in the best way.
02 -
- Slicing the beef against the grain is non-negotiable; if you slice with the grain, you'll end up with chewy, tough pieces that ruin the whole dish.
- Don't overcrowd the pan when you sear the beef or it will steam instead of brown, and steamed beef is sad beef; work in batches if you need to.
- High heat is your friend here, but only if your oil can handle it; if it starts smoking aggressively, your heat is too high and you'll burn everything.
03 -
- Marinating the beef in half the sauce for 15 minutes before you start cooking deepens the flavor and makes it even more tender, though honestly the texture is already perfect without it.
- Keep your skillet or wok screaming hot throughout the entire process; this is not the time to be gentle or tentative, and the high heat is what gives you that restaurant-quality result.