This keto beef and broccoli takes under 30 minutes to make, and it's definitely going to be in your weekly rotation from now on. It's made with fresh broccoli, juicy flank steak, and it's completely gluten free, paleo, Whole30, and keto.
Why is this beef and broccoli so great?
There are a lot of beef and broccoli recipes out there. If you are looking for something similar, I'd recommend my Healthy Sesame Chicken as it pairs well with cauliflower rice or white rice, too.
Paleo Cashew Chicken is also one of my all time favorites. You really can't go wrong either way.
Okay, let's get to why I love this dish so much:
- It comes together very quickly. Prep time and cook time will be under 30 minutes.
- Leftovers taste great... I've even eaten it cold, no problem.
- It's extremely flavorful for having such a short time on the stovetop.
- All of the flavors of takeout without any of the fillers or questionable ingredients!
- The dish is gluten free, paleo, low carb, keto, and Whole30 compliant.
What's inside this beef and broccoli recipe?
This ingredient list isn't very long, but all of the goodness in this recipe lies in the simplicity.
Here is what you will need:
- Flank steak
- White onion
- Broccoli florets
- Ginger
- Garlic
- Salt and pepper
- Arrowroot flour
- Coconut aminos
- Fish sauce
How to make keto beef and broccoli
Lay the flank steak strips out on a cutting board and drizzle with 1 tablespoon of oil. Evenly sprinkle with arrowroot, salt, and pepper. Using a spoon or your hands, mix well until evenly coated.
Heat up a large sauté pan over medium heat for 2 minutes. Add 2 tablespoons of oil, and let that heat through for another minute. Place the flank steak strips into the pan in a single layer, being sure not to overcrowd the pan. I like to do this in 2-3 batches. Cook for 5 minutes (2-3 minutes per side) until browned and crispy on the outside. Transfer to a plate.
Blanch the broccoli: bring a medium pot of water to a boil. Add in the broccoli florets and cook for 3 minutes. Drain thoroughly and dry as well as possible. Set aside.
Turn the stove back on to medium heat. Once the pan is hot, add onions and a big pinch of salt. Sauté for about 5 minutes, stirring occasionally until soft.
Add garlic and continue cooking for 1 minute, stirring often. Mix in broccoli florets and cook for about 4 minutes until tender. Add in ginger and continue stirring for 1 minute.
Place the cooked steak strips back into the pan (with their juices) and pour in the coconut aminos and fish sauce. Cook over medium to medium-low heat until the sauce has reduced down by about ½ to ⅔ and has slightly thickened, about 4-5 more minutes.
Remove from heat and serve alongside your favorite rice or cauliflower rice. Garnish with sesame seeds.
What do I serve this beef dish with?
I love to eat keto beef and broccoli with traditional white rice. However, if you are keeping this dish keto, low carb or Whole30, here are some other ideas:
- Cauliflower rice
- Zucchini noodles
- Shirataki rice
- Broccoli rice
You can also serve it with:
- Brown rice
- Quinoa
- Rice noodles
- Chickpea pasta or rice
Keto beef and broccoli notes and questions
This recipe is relatively straight forward, but I have come up with a few Q&A's that you may come up with in the meantime.
Of course feel free to leave me a comment, send me a DM on Instagram, etc. if you have any other questions 😉
How long will it keep in the refrigerator?
It will last for up to 7 days in an airtight container in the refrigerator.
How do I cut the flank steak into strips?
Be sure you are cutting the flank steak against the grain. This means cutting it in the same direction the muscle fibers run.
How much broccoli do I need to buy?
If you are buying already trimmed florets, purchase 1 pound. If you are buying broccoli crowns, be sure you have 1 pound after you cut them into florets (this will roughly be 4-5 crowns depending on their size.)
Oh, and if you're wanting to find more Chinese takeout style recipe, I highly recommend I Heart Umami's blog.
Her take on Beef and Broccoli looks absolutely insane, yum.
More low carb recipes you'll love:
Instant Pot Broccoli Cheese Soup
Baked Sausage & Zucchini Casserole
Keto Beef and Broccoli
Ingredients
- 1 ½ pounds flank steak cut against the grain into 1" strips, see notes
- 1 tablespoon arrowroot flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound broccoli florets see notes
- 1 cup white onion sliced
- 2 tablespoons minced garlic roughly 8 cloves
- 1 tablespoon minced ginger
- ½ cup coconut aminos
- 1 ½ tablespoons fish sauce
Instructions
- Lay the flank steak strips out on a cutting board and drizzle with 1 tablespoon of oil. Evenly sprinkle with arrowroot, salt, and pepper. Using a spoon or your hands, mix well until evenly coated.
- Heat up a large sauté pan over medium heat for 2 minutes. Add 2 tablespoons of oil, and let that heat through for another minute. Place the flank steak strips into the pan in a single layer, being sure not to overcrowd the pan. I like to do this in 2-3 batches. Cook for 5 minutes (2-3 minutes per side) until browned and crispy on the outside. Transfer to a plate.
- Blanch the broccoli: bring a medium pot of water to a boil. Add in the broccoli florets and cook for 3 minutes. Drain thoroughly and dry as well as possible. Set aside.
- Turn the stove back on to medium heat. Once the pan is hot, add onions and a big pinch of salt. Sauté for about 5 minutes, stirring occasionally until soft.
- Add garlic and continue cooking for 1 minute, stirring often. Mix in broccoli florets and cook for about 4 minutes until tender. Add in ginger and continue stirring for 1 minute.
- Place the cooked steak strips back into the pan (with their juices) and pour in the coconut aminos and fish sauce. Cook over medium to medium-low heat until the sauce has reduced down by about ½ to ⅔ and has slightly thickened, about 4-5 more minutes.
- Remove from heat and serve alongside your favorite rice or cauliflower rice. Garnish with sesame seeds.
Notes
- Be sure you are cutting the flank steak against the grain. This means cutting it in the same direction the muscle fibers run.
- If you are buying already trimmed florets, purchase 1 pound. If you are buying broccoli crowns, be sure you have 1 pound after you cut them into florets (this will roughly be 4-5 crowns depending on their size.)
Wow. This was fantastic - as in better than local takeout (although that isn't a super high bar), customizable (love grilled onions, toss in extra...no problem!), and absolutely savory delicious. As well as relatively goof-proof. My cooking skills are mediocre and this may be the first thing I've cooked where my husband was like "please make this again" and we can actually eat it during whole30 months. Like this month. Like now.
One note, if you are making it in an electric wok the times may be a little long. I LOVE my nonstick electric wok, it heats up in roughly 30 seconds and cooks like a demon, but finding the 'medium' setting took a few tries (it goes by temperature) and I had to watch carefully not to over-cook. I also blanched the broccoli in the wok first so the whole thing was a 1-pan meal. I hate cleaning dishes.
I also wanted to say thank you - not just for the recipes themselves, but I've learned basic whole30 necessity cooking skills from you as well. Truly appreciative. - Susan
Seriously, this comment made my entire life. How thoughtful for you to type this all out and provide those tips for an electric wok. You're wonderful. I am so happy you enjoyed it... you'll have to try the Thai Basil Beef next 😉 that's my favorite!!! Update me if you do 🙂
This recipe is soooo delicious and literally takes under 30 minutes to come together. Its nice cuz most of these ingredients you would already have in your kitchen. I used Coconut Secrets Coconut Aminos garlic sauce instead of coconut aminos since I had it. Perfection!
Oh my GOSH YUM. I haven't tried their sauce yet... that sounds so awesome!!! 🙂