Alright, picture this: that sizzling sound when beef hits a hot pan, the mouthwatering aroma of garlic and ginger blending with soy sauce, and vibrant green broccoli getting tender-crisp—this low-carb beef and broccoli stir-fry brings all those sensory delights right to your kitchen. I’m so excited to share this recipe because it’s one of my absolute go-to meals when I want something quick, flavorful, and easy. The beef comes out juicy and tender, the broccoli stays perfectly crunchy, and the sauce? It’s just enough to coat everything in a glossy, savory hug. Plus, it’s totally low carb, so you can indulge without the worry. Let’s dive in and get cooking—I promise, once you try this, it’ll become a weeknight staple!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb flank steak, thinly sliced against the grain
4 cups broccoli florets (about 1 medium head)
2 tbsp avocado or vegetable oil, divided
3 cloves garlic, minced
1 tsp fresh ginger, minced
For the Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp beef broth or water
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp erythritol or any low-carb sweetener (optional)
1 tsp arrowroot powder or xanthan gum mixed with 1 tbsp water (for thickening)
How I Make It
Step 1:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until it’s shimmering hot. While that’s warming up, toss the sliced flank steak with a pinch of salt and pepper. Add the beef to the pan in a single layer—don’t overcrowd! Let it sear for about 2 minutes without moving it to get a nice caramelized crust, then stir and cook another minute until just browned but still tender. Transfer to a plate and set aside.
Step 2:
In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger and stir for about 30 seconds until fragrant—you’ll love how the kitchen smells here. Immediately add the broccoli florets and stir-fry for 3 to 4 minutes, making sure the broccoli turns bright green and is tender but still crisp. If it looks like it needs a little steam, splash in a tablespoon of water and cover briefly for a minute.
Step 3:
Meanwhile, mix together your sauce ingredients—soy sauce, beef broth, sesame oil, rice vinegar, sweetener, and thickener—until smooth.
Step 4:
Pour the sauce over the broccoli in the pan and give everything a good stir. Let it bubble for a minute so the sauce thickens and sticks to the veggies.
Step 5:
Add the beef back into the pan, tossing everything together gently. Cook for another 1-2 minutes so the beef heats through and absorbs that flavorful sauce.
Step 6:
Give it one last taste and adjust seasoning with a sprinkle of salt or a dash more soy sauce if needed. Serve piping hot straight from the pan!
Variations & Tips
Try swapping flank steak for thinly sliced chicken breast or pork tenderloin for variety.
If you want extra crisp broccoli, blanch it briefly in boiling water, then shock in ice water before stir-frying.
For a nutty crunch, sprinkle toasted sesame seeds or chopped cashews on top before serving.
Add a pinch of red pepper flakes or a dash of chili garlic sauce if you like a bit of heat.
Using a cast iron pan or wok helps get better searing on the beef with less sticking.
How I Like to Serve It
This beef and broccoli stir-fry is a perfect quick dinner as is, especially for low-carb nights. But if you’re feeding a crowd, serving it over cauliflower rice or shirataki noodles keeps it keto-friendly and makes it feel like a full meal. It also pairs beautifully with a simple cucumber salad or steamed green beans on the side for extra freshness.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep beef tender.
If you don’t have arrowroot or xanthan gum on hand, cornstarch can work but isn’t low-carb.
Closing: Trust me, this beef and broccoli stir-fry hits that perfect balance of savory, tender, and crisp every single time—making it a fast favorite for busy weeknights!
