This keto beef and broccoli is an easy, healthy riff on your fave takeout dish, made with flank steak and tender broccoli florets, and finished with a special mixture of soy sauce, fish sauce, and sesame oil to keep it low carb.
Whether you’re simply craving your fave takeout or trying to curtail your carbs, this easy keto beef and broccoli is certain to please. Flavorful flank steak, perfectly cooked broccoli, and an umami-rich sauce deliver all of the flavors we’ve come to love and expect from this classic—without any of the gloppy sauce or excessive anything.–Angie Zoobkoff
Keto Beef and Broccoli
For the sauce
Make the sauce
- In a small bowl, stir together the sauce ingredients.
☞TESTER TIP: If you like things saucy, double the amount of sauce ingredients.
Make the beef and broccoli
- In a large pot with a steamer insert or a wok in which you’ve set a bamboo steamer, bring 2 to 3 inches (5 to 8 cm) of water to a boil. Add the broccoli to the steamer and cook until almost but not quite tender, 5 to 10 minutes.
- Meanwhile, in a large skillet over medium-high heat, warm the coconut oil. Add the ginger and cook, stirring, for about 1 minute.
- Add the beef to the skillet and cook, without stirring for the first several seconds until it takes on a deeply browned coating. Then continue to cook, stirring occasionally, until the beef is cooked to the desired doneness, 3 to 5 minutes total.
- Add half of the broccoli to the skillet and pour the sauce over it. Adjust the heat to maintain a steady simmer and stir until the sauce has thickened, about 8 minutes.
- Divvy the remaining broccoli among serving plates and pile the flank steak and broccoli mixture over it. Serve immediately, sprinkled with sesame seeds, if desired.
Recipe Testers’ Reviews
Great family pleasing recipe! This keto beef and broccoli was easy to make and came together very quickly. Everyone in my family liked it and most of the ingredients were already in my pantry. It would make a nice and simple weeknight dinner with plenty of flavor but not any major work to get it all together.
I used low-sodium soy sauce from Trader Joes, cornstarch, and a couple of pinches of coconut palm sugar. I served it with rice and added some Sriracha and it was great!
Loved the simplicity of this dish and how flavourful it was. I’d actually double the sauce (if using soy sauce, be sure to use low sodium as it can be a little salty otherwise) as I wanted more to serve on steamed rice. This would work well with other vegetables as well…I’m thinking bok choy.
This was a fantastic version of beef and broccoli. This is definitely a recipe I would make again and again. The balance in the sauce is perfect and I love the technique of steaming the broccoli. All the components of the dish were perfectly cooked and seasoned.
A great meal if you were to add rice.
This is a quick delicious weeknight meal packed full of flavor and healthy veggies. Don’t be afraid of the fish sauce! It just adds some rich umami and saltiness.
Next time, I’m going to brown the meat first with the aromatics. Then I’ll remove the meat from the pan and add the broccoli with a splash of water or beef broth to steam the veggies until tender crisp. Next, I will add the beef back in with all of the sauce. There is no sense in messing with a steamer basket and making more dishes for myself! Plus then all of the broccoli florets get to soak up the yummy sauce.
This is a simple and healthy recipe that takes about half an hour from start to finish. My family gave it an enthusiastic review so I will be serving it again on busy weeknights.
I did omit the fish sauce. To my taste, the fish sauce would have improved the flavor but a family member’s dietary restrictions were more important than flavor here. I used a touch of organic maple syrup. I think the recipe could be prepared with no sweetener without loss of flavor. I used coconut aminos as recommended.
We served the beef and broccoli with steamed rice. The recipe was enough for 3 people with light appetites and with just a little leftovers. I would scale it up if anyone was hungry.
Originally published March 17, 2020