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top view of a bowl of low carb beef and broccoli with chopsticks

Keto Beef and Broccoli

Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 Servings
Calories 373kcal


  • 1 Pound Flank Steak cut into 1/8" thick strips
  • 1/2 Cup Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1/3 Cup Sherry
  • 1/4 Cup Golden Swerve or Lakanto (see sweetener notes below) lightly packed
  • 2 Teaspoons Arrowroot Powder or Cornstarch
  • 1/4 Cup Mild Tasting Oil (see notes below) plus more if needed
  • 1" Piece Ginger Root peeled
  • 1 Clove Garlic peeled and smashed
  • 12 Ounces broccoli cut into florets


  • In a large bowl, whisk together soy sauce (1/2 cup), sesame oil (1 tablespoon), sherry (1/3 cup), erythritol (1/4 cup), and cornstarch (2 teaspoons) until everything has dissolved into the liquid.
  • Add the sliced beef (1 Pound) cut into 1/8" thick strips and toss to evenly coat in the marinade.
  • Allow beef to marinate in the fridge for 30 minutes.
  • Heat oil (1/4 cup) in a wok or large skillet over medium-high heat.
  • Once shimmering, add peeled ginger (1") and peeled and smashed garlic (1 clove). Stir constantly (garlic can easily burn at this temp), and cook until fragrant - about 1-2 minutes. Use a slotted spoon to carefully remove ginger and garlic from the oil, and discard.
  • Add the broccoli (12 Ounces) cut into florets. Cook in the oil until bright green (about 5-7 minutes). Use a slotted spoon to place broccoli on a clean plate, and set aside.
  • Add the beef and marinade to the skillet.
  • Cook the beef in the marinade until it is no longer pink.
  • Add the broccoli back to the wok/skillet and toss together for 3-5 minutes -- you'll know it's done once the broccoli has heated through.
  • Optional (I always do this because I prefer a thicker sauce, especially since low carb "rice" doesn't soak up sauce as well as traditional): remove the beef and broccoli to a clean plate using a slotted spoon, leaving the sauce in the pan. Heat the sauce to a heavy simmer, and continue to reduce until it has thickened to your liking. Pour over the beef and broccoli and toss everything together.
  • Serve over cauliflower rice, and top with sesame seeds and sliced green onions. Enjoy!


  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  • To cut the meat very thin, place the beef in the freezer for 10 minutes before slicing.
  • The cornstarch is not only used to thicken the marinade but more importantly to protect the meat from the high heat in the pan and keep it tender. You can use arrowroot instead (the same amount of carbs, but arrowroot is paleo). Cornstarch adds 1g carb per serving to this recipe if you choose to leave it out.
  • Nutritional information is based on 1 serving if you divide this recipe into 4 servings:


Calories: 373kcal | Carbohydrates: 9g | Protein: 30g | Fat: 23g | Cholesterol: 68mg | Fiber: 2g | Sugar: 2g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com