This savory Low Carb Beef and Broccoli is made with tender strips of flat iron steak, vibrant florets of fresh broccoli, and a rich, umami-packed marinade of coconut aminos and zesty ginger root. The result is a sizzling wok-style dish where the seared, melt-in-your-mouth beef contrasts perfectly with the crisp-tender snap of the vegetables, all coated in a glossy, savory glaze. It is the perfect better-than-takeout weeknight dinner, satisfying that craving for Chinese food without the sugar crash for the whole family.
Low Carb Beef and Broccoli Ingredients
The Stir Fry:
- 1 lb Flat Iron steak: Sliced thinly against the grain for maximum tenderness.
- 1/2 lb Broccoli: Cut into small, bite-sized florets.
- 1/4 cup Coconut Oil: For searing at high heat.
- 1 tsp Toasted Sesame Oil: Added at the end for a nutty aroma.
- 1 tsp Fish Sauce: Provides a deep, salty umami punch.
The Marinade & Sauce:
- 1/4 cup Coconut Aminos: A naturally sweet, low-glycemic alternative to soy sauce.
- 1 tsp Root Ginger: Freshly peeled and grated (do not use powder).
- 2 cloves Garlic: Chopped finely for aromatics.
How To Make Low Carb Beef and Broccoli Recipe
- Slice and Marinate: First, slice your Flat Iron steak into very thin strips, cutting against the grain to ensure the meat is tender rather than chewy. Place the beef in a bowl or ziplock bag with the coconut aminos, grated fresh ginger, and chopped garlic. Let it marinate in the fridge for 1 hour to absorb the flavors.
- Prep the Broccoli: While the beef marinates, blanch the broccoli florets in a pot of boiling water for exactly two minutes. Drain them thoroughly. You want them bright green and barely tender, not mushy.
- Sear the Beef: When ready to cook, drain the beef from the marinade, but reserve the liquid—this will become your stir-fry sauce. Heat the coconut oil in a large wok or cast-iron skillet over medium-high heat. Add the beef strips in a single layer and sear until browned and caramelized, about 1-3 minutes. Remove the beef from the skillet and set aside.
- Stir Fry the Veggies: In the same hot skillet, toss in the blanched broccoli. Stir-fry for about 3 minutes until crisp-tender. Pour in the reserved marinade liquid and let it bubble and reduce for two minutes, coating the broccoli.
- Finish the Dish: Return the seared beef to the pan, tossing everything together to warm through. Remove from the heat and immediately stir in the fish sauce and toasted sesame oil for that authentic finishing touch. Serve hot.
Recipe Tips
- The “Against the Grain” Rule: Look for the parallel lines of muscle fiber running through the steak. Slice perpendicular (across) these lines. This shortens the fibers, making each bite buttery soft.
- Fresh Ginger is Mandatory: Do not swap the fresh ginger root for dried powder. The powder lacks the zesty, spicy kick and moisture required for the marinade to work effectively.
- Coconut Aminos Brand: Carb counts can vary significantly between brands of coconut aminos. Coconut Secret is a preferred brand for keeping the sugar content low while maintaining a rich flavor profile.
- High Heat is Key: To get that restaurant-style “wok hei” (breath of the wok) flavor, ensure your oil is shimmering hot before adding the beef. This sears the outside without steaming the meat.
What To Serve With Low Carb Beef and Broccoli
- Cauliflower Rice: The classic low-carb vessel for soaking up the savory sauce.
- Zucchini Noodles: A lighter, fresh option that pairs well with the ginger notes.
- Egg Drop Soup: Start the meal with a warm bowl of keto-friendly egg drop soup for the full takeout experience.
- Asian Cucumber Salad: Sliced cucumbers with vinegar and sesame seeds add a cooling crunch.
How To Store Low Carb Beef and Broccoli
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors of the marinade often deepen overnight.
- Reheat: Reheat in a skillet over medium heat for the best texture. Microwaving can sometimes make the steak rubbery and the broccoli soft.
- Freeze: While you can freeze this dish for up to 2 months, be aware that the broccoli will lose its crispness and become softer upon thawing and reheating.
Low Carb Beef and Broccoli Nutrition Facts
- Calories: 364 kcal
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 7g
- Fiber: 1g
- Net Carbs: 6g
- Protein: 23g
Nutrition information is estimated per serving.
FAQs
Coconut aminos is a dark, savory sauce made from the sap of the coconut blossom. It is soy-free, gluten-free, and generally lower in sodium than soy sauce, with a naturally sweet (but low glycemic) flavor profile perfect for keto cooking.
Yes. While Flat Iron is excellent for marinating, you can also use Flank Steak or Skirt Steak. Just ensure you stick to the rule of slicing thinly against the grain.
No. Traditional takeout recipes use cornstarch to thicken the sauce, which adds carbs. This recipe relies on reducing the marinade naturally in the hot pan to create a glaze, keeping it low carb.
Low Carb Beef and Broccoli Recipe
Description
A keto-friendly stir fry featuring tender marinated steak and crisp broccoli in a ginger-garlic sauce.
Ingredients
Instructions
- Slice steak thinly against the grain.
- Marinate beef with coconut aminos, ginger, and garlic in the fridge for 1 hour.
- Blanch broccoli in boiling water for 2 minutes; drain well.
- Drain beef, reserving the liquid.
- Heat coconut oil in a wok/skillet over medium-high heat.
- Sear beef for 1-3 minutes until browned; remove from pan.
- Stir-fry broccoli for 3 minutes.
- Add reserved marinade liquid and cook for 2 minutes to reduce.
- Return beef to pan and toss to combine.
- Stir in fish sauce and sesame oil, then serve.
Notes
- Ginger: Use only fresh root ginger, not powder, for the correct flavor profile.
- Slicing: Cutting against the grain is crucial for tender meat.
- Net Carbs: Approximately 6g net carbs per serving.
- Sauce: This sauce is a thin glaze; without cornstarch, it will not be a heavy gravy.
