Keto Beef Broccoli Stir Fry (Printer-friendly)

Tender beef and crisp broccoli stir fried with aromatic ginger in a savory low-carb sauce.

# What You’ll Need:

→ Beef

01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 10 oz broccoli florets
03 - 2 green onions, sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Sauce

06 - 2 tablespoons coconut aminos (or tamari for gluten-free, or soy sauce if not strict keto)
07 - 1 tablespoon sesame oil
08 - 1 tablespoon olive oil or avocado oil
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon erythritol or monk fruit sweetener (optional)
11 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish

12 - 1 tablespoon sesame seeds
13 - Extra sliced green onions

# How to Make It:

01 - Toss beef slices with 1 tablespoon coconut aminos and half the grated ginger in a medium bowl. Set aside to marinate.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add marinated beef in a single layer and sear 2–3 minutes until browned but not fully cooked. Remove and set aside.
03 - Add sesame oil to the same skillet. Sauté garlic, remaining ginger, and green onions for 30 seconds until fragrant.
04 - Add broccoli florets and stir-fry 3–4 minutes until tender-crisp.
05 - Return beef to skillet. Add remaining coconut aminos, rice vinegar, sweetener if using, and red pepper flakes. Stir and cook for 2–3 minutes until beef is cooked through and sauce slightly thickens.
06 - Transfer to serving plates. Garnish with sesame seeds and extra sliced green onions. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes with minimal dishes—perfect for weeknight wins when you're genuinely hungry.
  • That crispy-tender beef against the bright broccoli crunch makes you feel like you're eating something indulgent, not a diet meal.
  • The ginger and garlic do so much heavy lifting that you'll forget you're keeping carbs low.
02 -
  • Don't move the beef around constantly while it sears—let it sit for a full minute to develop that golden crust that actually tastes like something.
  • If your broccoli releases too much moisture into the pan, the whole thing gets steamy instead of stir-fried, so pat it dry before it goes in and keep the heat high.
03 -
  • A teaspoon of butter or ghee stirred in right before plating adds a richness that rounds out all the bright flavors—it's barely noticeable but absolutely there.
  • Keep your ingredients prepped and sitting next to the stove before you start cooking, because once that wok heats up, everything happens fast and you don't want to be chopping garlic while your oil smokes.