Published by Sheena Strain, last updated
Recipe
Keto Low Carb Beef and Broccoli, this is a simple weeknight stir fry that’s quick and easy to make.
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You’ll need to marinate it ahead of time for about an hour, then the flavors all come together in the pan when you cook it!
My Low Carb Beef and Broccoli recipe has about 6g net carbs per serving, it’s also Paleo and Whole30 compliant so you’re good to go!
And if you want to serve it with rice you could use my cauliflower rice recipe, I’d just ditch the added cilantro as I’m not sure it would fit with these flavors.
How to makeKeto Low Carb Beef and Broccoli
Start by cuttings yourFlat Iron Steak into very thin slices against the grain, see my list of tips below for other steak alternatives.
Add the slices of beef to a little bag, or a bowl, with thecoconut aminos, ginger, and garlic.
Then let it marinate for about one hour in the fridge.
Next, drain the beef from the marinade but be sure to keep the liquid for later, this will make the stir fry sauce for your keto low carb beef and broccoli so do not pour it away!
Blanch the small cut pieces broccoli for two minutes in boiling water.
Then, drain it really well, you don’t want extra liquid in the stir fry sauce.
In a largewokorcast iron skillet, heat the oil over medium-high heat then stir-fry beef until browned.
This will take around 1-3 minutes, once it’s done remove the meat and set aside.
Stir-fry the broccoli for about three minutes, you need to keep it nice and crisp so don’t over cook it.
Then add the remainder of the marinade and cook for two more minutes.
Return the cooked beef to the pan with the broccoli and warm through, but do not overcook it while reheating.
Then add the fish sauce and toasted sesame oil, give it a good stir and eat right away while it’s still hot!
Tips for making Keto Low Carb Beef and Broccoli
If you can’t find flat iron steak you could substitute it with flank steak, or sirloin steak.
Don’t have coconut aminos? No problem, just substitute with Tamari or a low sodium gluten free soy sauce but you may not need as much as they are stronger tasting and much saltier.
Don’t skip the marinating, it will really improve the finished flavor of this recipe.
We love to serve our keto low carb beef and broccoli over cauliflower rice, its a great keto alternative to regular rice.
Kitchen Items used to Make Keto Low Carb Beef and Broccoli
Large Wok – I have cooked this recipe both in a wok, and in my cast iron skillet. Either works but the wok does allow you to more easily use a higher heat and there’s less mess from the oil as it has higher sides.
Large Wok – I have cooked this recipe both in a wok, and in my cast iron skillet. Either works but the wok does allow you to more easily use a higher heat and there’s less mess from the oil as it has higher sides.
Coconut Aminos – While you could use gluten free soy sauce if you prefer, the coconut aminos have a naturally sweeter taste and so I much prefer them for this recipe.
Toasted Sesame Oil – don’t confuse this with regular sesame oil, you want the toasted version which smells and tastes fabulous and you only need a tiny amount to add a great deal of flavor.
Fish Sauce – this adds some essential ‘umami’ to the finished dish, I prefer Red Boat Fish Sauce as it has the best flavor and no added sugar.
Cast Iron Skillet – if you don’t want to buy a wok then a cast iron skillet is a great alternative for stir fry recipes.
Related Low Carb Beef Recipes
- Keto Mongolian Beef
- Low Carb Keto Beef Kabobs
- Low Carb Beef Picadillo
- Keto Low Carb Chili
- Taco Meat Recipe
- Keto 7 Layer Dip
Keto Low Carb Beef And Broccoli
Recipe for an easy weeknight Keto Low Carb Beef And Broccoli recipe that you can throw together quickly
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Total Carbs: 7 g
Net Carbs: 6 g
Protein: 23 g
Servings: 4
4.92 from 84 votes
Ingredients
- 1lbFlat Iron steak , thinly sliced against the grain
- 1/2lbBroccoli, cut into small florets
- 1/4cupCoconut Oil
- 1tspToasted Sesame Oil
- 1tspFish Sauce
Beef and Broccoli Marinade
- 1/4cupCoconut Aminos
- 1tspRoot ginger, peeled and grated, do not use powdered ginger!
- 2clovesGarlic chopped
Instructions
Scroll up to watch the recipe video!
Cut the Flat Iron Steak into very thin slices against the grain.
Add the sliced beef to a small bag with coconut aminos,ginger, and garlic. Let marinate for 1 hour in the fridge.
When you are ready to cook, drain the beef from the marinade but reserve the liquid for later, this will be the stir fry sauce.
Blanch the broccoli for two minutes in boiling water, then drain it really well.
In a large wok or cast iron skillet, heat oil over medium-high heat then stir-fry beef until browned, 1-3 minutes. Remove from skillet.
Stir-fry broccoli until crisp-tender, for about 3 minutes, then add the remaining marinade and cook for two more minutes.
Return the beef to the pan with the broccoli and warm through, add the fish sauce and toasted sesame oil, then serve hot.
Recipe Notes
Root Ginger – use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
This recipe has approximately 6g net carbs per serving.
Coconut Aminos – Some coconut amino brands have a higher carb count than others depending on the ingredients so read the label. I prefer the Coconut Secret brand.
Nutrition Facts
Keto Low Carb Beef And Broccoli
Amount Per Serving
Calories 364Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 74mg25%
Sodium 559mg24%
Potassium 529mg15%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 355IU7%
Vitamin C 51.1mg62%
Calcium 36mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course:Main Course
Cuisine:Chinese / American
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
Reader Interactions
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Barbara says
Lovely flavour except I found it quite strong and a bit salty . Used Tamari . lot of liquid from stir frying meat so drained out before adding the broccoli
Agree with others not much left in the bag used for marinating to add. Husband loved it !Reply
Sheena Strain says
I’m glad you liked it, tamari is much saltier than coconut aminos and not as sweet so it works but will taste different.
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Leah says
I always double up on the marinade, so that I have a good glaze. This is such a hit with my family, my kids even think it’s better then panda 🙂Reply
Lisa Draughon says
This is a great recipe! I made it exactly as the recipe is posted and it is restaurant good! My entire family loved it! I served it with cauliflower fried rice which makes a good side. This will be a new favorite in my household.Reply
Kelly Niestzche says
made it with sirloin steak. delicious. my boyfriend thought it had a strong coconut taste. What other oil would you use to cook the meat in?Reply
Connie says
Amazing. I didn’t have enough broccoli. SoI had broccoli and snow peas and it was delicious.Reply
Wendy says
Wow what a nice meal. Love the combination of flavors and the beef was so tender. Definitely a keeper!!
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Berdie Brennan says
Love this recipe. Easy and delicious. Served over cauliflower rice.
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Kris says
This was very flavorful. I did not have any marinade left after taking the meat out but it was still delicious. I am making it again.Reply
Nancy says
i added a little arrowroot powder to thicken the sauce (which i doubled or so) as it was finishing, super good!Reply
Danielle ann says
The flavor is delicious but following directions precisely did not make enough marinade to have a sauce like your picture shows. I wonder what I could have done differently?Reply
Spring Cassidy says
I’m back again for the recipe made it exactly as given and loved itReply
Debbie Florio says
I had already put the meat in the marinade using Tamari, when I read that it might be too salty compared to Coconut Aminos. Thank goodness it wasn’t. The recipe turned out amazing, although my sauce was a little loose. Next time I’ll blanche the broccoli much earlier and let it drain more to get out more moisture. The was so good though, I caught my husband soaking it up with his broccoli floret tops. Thanks! This is a keeper.Reply
Jeanne says
Ours did not create a sauce, plus no glaze effect like your photo shows. Ours was watery and bland.Reply
Margarita says
I loved this recipe. This was so flavorful and delicious. I ate it with some cauliflower rice on the side. I did add a little bit of water to the coconut liquid aminos since I couldn’t find anything that just said coconut aminos. Thank you!Reply
Sherrie L Totty says
The ones saying this is too salty are clearly using LIQUID aminos instead of COCONUT aminos. HUGE difference! A 1/4 cup of liquid aminos in this dish would be way, way, way too salty! That’s why I asked if the liquid aminos could be watered down since that’s all I have. My store only had a brand of the coconut aminos with a ton of carbs so I didn’t buy any. I’m still searching for the low-carb brand that the poster mentioned, but would still love to know if the liquid aminos can simply be watered down in the meantime??
Reply
Sherrie L Totty says
We only have liquid aminos. I didn’t buy any coconut aminos since my store only had the kind with 6 net carbs per tablespoon, and since this recipe calls for 1/4 cup, that’s a lot of net carbs even with my 1/4 serving size. Can liquid aminos be watered down??
Reply
Sheena Strain says
I dont know what it will taste like with watered down liquid aminos as I’ve never done it.
Reply
Nikki says
This is a keeper! Easy and yummy.Reply
Kristen says
Okay. WOWWWWWWW this was AMAZING!!! The flavor is so good. I followed the directions and it came out phenomenal!Reply
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