Name: Keto Low Carb Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: PT-488375H40M40S
Cuisine: Asian-Inspired
Ingredients: 1 lb flat iron steak, thinly sliced against the grain; ½ lb broccoli florets (stems optional, peeled and sliced); ¼ cup coconut oil or avocado oil; 1 tsp toasted sesame oil (for finishing); 1 tsp fish sauce (or ½ tsp soy sauce if not strict keto); ¼ cup coconut aminos (or tamari); 1 tsp fresh grated ginger; 2 cloves garlic, chopped; Salt and pepper, to taste

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This Keto Low Carb Beef and Broccoli is my ultimate answer to those deep takeout cravings—minus the guilt and carbs. It’s a one-pan wonder packed with tender steak, crisp broccoli, and a glossy, umami-rich sauce that hits all the right notes. It’s fast, flavor-forward, and totally keto-approved.

Why You’ll Love This Recipe

I love this dish because it gives me everything I crave in a good stir-fry: rich flavor, juicy beef, and broccoli that still has a little bite. Plus, it’s quick to make and totally customizable. The coconut aminos, fresh garlic and ginger, and secret weapon—fish sauce—build that unmistakable takeout flavor without the added sugar or starch. I always walk away from the table satisfied and proud I didn’t order in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flat iron steak, thinly sliced against the grain
½ lb broccoli, cut into small florets (stems optional, peeled and sliced)
¼ cup coconut oil (or avocado oil)
1 tsp toasted sesame oil (for finishing)
1 tsp fish sauce (or ½ tsp soy sauce if not strict keto)
¼ cup coconut aminos (or tamari)
1 tsp fresh grated ginger
2 cloves garlic, chopped
Salt and pepper, to taste

Directions

I start by slicing the steak thinly against the grain. For easier slicing, I like to freeze the steak for 20 minutes first.
In a hot skillet or wok, I heat the coconut oil over medium-high heat. I sear the beef in batches to avoid crowding the pan, cooking for 1–2 minutes per side until just browned. I remove it and set aside.
In the same skillet, I add the broccoli and stir-fry for about 3–4 minutes until it’s tender-crisp. If needed, I splash in a tablespoon of water and cover for a minute to steam.
I lower the heat slightly and add the garlic and ginger. I stir for 30 seconds until fragrant.
I return the beef to the pan and pour in the coconut aminos, fish sauce, and a pinch of salt and pepper. I toss everything to coat and cook for another minute.
Just before serving, I drizzle in the toasted sesame oil and give it one final toss.

Servings and timing

This recipe serves 3–4 people and takes about 10 minutes of prep and 10 minutes of cooking—ready in under 25 minutes.

Variations

When I want a richer sauce, I add a teaspoon of almond butter or a splash of heavy cream. For extra spice, I toss in a pinch of red pepper flakes or a drizzle of sriracha. I sometimes swap the steak for chicken thighs or shrimp, adjusting the cooking time accordingly. When I’m meal prepping, I double the recipe and serve it over cauliflower rice for a satisfying low-carb bowl.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or coconut aminos to keep the sauce from drying out. It reheats beautifully without losing texture or flavor.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli in a pinch. I let it thaw slightly and pat it dry so it doesn’t water down the stir-fry.

What’s the best beef for this recipe?

Flat iron steak is my favorite for its tenderness, but I’ve also used flank or sirloin with great results. The key is slicing thinly against the grain.

Is fish sauce necessary?

I highly recommend it—it adds deep umami flavor without being fishy. But if I don’t have any, a little extra soy sauce or coconut aminos works too.

Can I make this dish spicier?

Absolutely. I like adding red pepper flakes, chili garlic sauce, or even a few slices of fresh chili to turn up the heat.

Is this freezer-friendly?

Technically yes, but I find the broccoli gets a bit mushy after freezing. If I do freeze it, I reheat in a hot pan to help restore the texture.

Conclusion

This Keto Low Carb Beef and Broccoli has become one of my favorite fast-and-flavorful meals. It’s everything I love about takeout—rich, savory, satisfying—without the carb overload. Whether I’m feeding the family or cooking for myself, it’s a reliable dish that keeps me on track and totally satisfied. It’s not just keto-friendly—it’s crave-worthy.