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Low Carb Beef and Broccoli Stir Fry - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) beef flank steak or sirloin, thinly sliced against the grain
  • 4 cups broccoli florets, cut into bite-size pieces
  • 2 tablespoons avocado oil (or other high-heat oil), divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 tablespoons coconut aminos (or tamari/low-sodium soy sauce if not strictly paleo)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon sesame oil
  • 1 teaspoon fish sauce (optional, for extra umami)
  • 1 teaspoon chili garlic sauce or red pepper flakes (optional, for heat)
  • 1 teaspoon granulated sweetener like allulose, monk fruit, or erythritol (optional, balances the sauce)
  • 1/2 cup beef broth (low sodium)
  • 1 teaspoon xanthan gum or 1 tablespoon arrowroot mixed with 1 tablespoon water (use arrowroot if not strict keto)
  • Salt and black pepper, to taste
  • Sesame seeds and green onions, for garnish (optional)

Method
 

  1. Prep the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain. Pat dry and season lightly with salt and pepper.
  2. Make the sauce: In a bowl, whisk coconut aminos, rice vinegar, sesame oil, fish sauce, chili garlic sauce, sweetener, and beef broth. Sprinkle in xanthan gum while whisking, or reserve arrowroot slurry to add later. Set aside.
  3. Blanch or steam broccoli (optional but helpful): Steam or blanch florets for 1–2 minutes until bright green and slightly tender. Drain well and pat dry. This speeds up stir-frying and keeps broccoli crisp-tender.
  4. Heat the pan: Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl to coat. The pan should be very hot before the beef goes in.
  5. Sear the beef in batches: Add half the beef in a single layer. Sear 1–2 minutes per side until browned but not fully cooked. Remove to a plate. Repeat with remaining beef, adding more oil if needed.
  6. Stir-fry aromatics: Reduce heat slightly. Add remaining oil if the pan looks dry. Toss in garlic and ginger, stirring 20–30 seconds until fragrant. Don’t let them burn.
  7. Cook the broccoli: Add broccoli to the pan. Stir-fry 2–3 minutes until crisp-tender with light char in spots.
  8. Add beef and sauce: Return beef and any juices to the pan. Whisk the sauce briefly, then pour it in. If using arrowroot, add the slurry now. Toss everything together.
  9. Thicken and finish: Cook 1–2 minutes until the sauce turns glossy and clings to the beef and broccoli. Taste and adjust salt, pepper, or heat.
  10. Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve hot as-is or over cauliflower rice or shirataki noodles.