Beef And Broccoli Keto

This simple weeknight stir fry is made with keto low carb Beef And Broccoli Keto and is quick and simple to prepare.

The flavors will meld together in the pan when you cook it after it has marinated for about an hour.

You can proceed since my recipe for low-carb beef and broccoli is Whole30 and Paleo compliant and contains roughly 6g net carbs per serving.

Additionally, if you want to serve it with rice, you may use my recipe for cauliflower rice; however, I wouldn’t add any cilantro because I’m not sure it would go well with the other tastes.

For other alternatives to steak, see my list of ideas below.

Beef pieces, coconut aminos, ginger, and garlic should all be combined in a small bag or bowl.

In order to produce the stir fry sauce for your keto low carb beef and broccoli, do not discard the liquid after draining the beef from the marinade.

Boiling water should be used to blanch the small broccoli pieces for two minutes.

Drain it well after that because you don’t want additional moisture in the stir-fry sauce.

Heat the oil over medium-high heat in a sizable wok or cast iron skillet before browning the beef in a stir-fry.

This should take 1-3 minutes; once finished, remove the meat and set it aside.

Don’t overcook the broccoli; you want it to be lovely and crisp so stir-fry it for only three minutes.

After that, add the remaining marinade and simmer for an additional two minutes.

Reheat the meat in the same pan it was cooked in with the broccoli, being careful not to overcook it.

Put fish sauce and toasted sesame oil.

Advice for preparing low-carb meat and broccoli
If flat iron steak is not available, you can use flank or sirloin steak in its place.

You might not need as much, though, as they are stronger and saltier.

Don’t skip the marinating step; it will greatly enhance this recipe’s flavor when it is finished.

Cauliflower rice is a fantastic keto substitute for conventional rice, and we love to serve it with our low carb keto meat and broccoli.

Tools in the kitchen

Large Wok – I have prepared this dish in both my cast iron skillet and a large wok. Either option works, but the wok’s taller sides make it easier to utilise a greater heat and create less oil splatter.

Large Wok – I have prepared this dish in both my cast iron skillet and a large wok. Either option works, but the wok’s taller sides make it easier to utilise a greater heat and create less oil splatter.

Coconut Aminos – While you may substitute gluten-free soy sauce if you’d like, I greatly like the naturally sweeter flavor of coconut aminos for this dish.

Don’t confuse toasted sesame oil with plain sesame oil; you want the toasted variety because it tastes and smells amazing and requires a very small amount to provide a lot of flavour.

Fish sauce—this gives the finished dish a necessary boost of “umami.” I choose Red Boat Fish Sauce because it has the best flavour and contains no additional sugar.

Preparation: one hour
Time to Cook: 12 minutes
1 hour, 12 minutes overall
7 g total carbs, 6 g net carbs
23 g of protein
Servings: \s4

Ingredients

• 1 lb. of flat iron steak, thinly sliced counterclockwise
• 1/2 lb. of broccoli, separated into tiny florets
• Coconut Oil, 1/4 cup
• Toasted sesame oil, 1 teaspoon
• Fish sauce, 1 teaspoon Beef and Broccoli Marinade
• Coconut Aminos, 1/4 cup
• 1 teaspoon grated, peeled root ginger; never ginger powder!
• 2 minced garlic cloves

Instructions

1. Slice the flat iron steak against the grain, very thinly.
2. In a small bag, combine the coconut aminos, ginger, and garlic with the beef slices. In the refrigerator, marinate for one hour.
3. When it’s time to cook, remove the beef from the marinade, but keep the liquid; it will be the sauce for the stir-fry.
4. Boiling water should be used to blanch the broccoli for two minutes.
5. Oil should be heated to a medium-high temperature in a big wok or cast iron skillet before beef is stir-fried for a few minutes until browned. From skillet, remove.
6. After about 3 minutes of stir-frying, add the remaining marinade and cook the broccoli for an additional 2 minutes, or until it is crisp-tender.
7. Put fish sauce and toasted sesame oil, then serve .

Food Notes

• Use just root ginger; it cannot be substituted for the powdered ginger you generally use in baking. Ask a store clerk if you are unsure because you should be able to find ginger root there.
• It must first be peeled before being grated or finely chopped.
• Each serving of this recipe has about 6g of net carbohydrates.
• Read the label before purchasing coconut aminos because some brands have a greater carb content than others based on the components. I like the Kroger own brand or Coconut Secret Coconut Aminos better.

Summary

When it comes to cooking and eating recipes, I’ve been very into Asian cuisine. Asian cuisine fits the bill for me since I simply adore dishes that are brimming with flavour.

Food that is bland is the one thing I don’t like.

Moreover, nightly fare that takes an eternity to prepare.

Not only is my Whole30 and Paleo beef and broccoli ketogenic, but it is also ketogenic.

I already have a few fantastic Asian recipes on this website, in case you missed them: Keto General Tso’s Chicken and Keto Lo Mein are just the beginning!

Best for keto beef with broccoli?

If I didn’t include ButcherBox here, I would be remiss. I simply don’t have the time to shop around town to find the specific cut of high-quality grass-fed and grass-finished beef that I require for a given dish.

Since it costs less than $6 every meal, I utilise ButcherBox to get grass-fed beef, free-range chicken, and heritage-bred pig delivered straight to my house.

And they’re currently offering one of my favourite specials: Free bacon that has been “Whole30 approved” for LIFE.

Nutrition Facts

% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 74mg25%
Sodium 559mg24%
Potassium 529mg15%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%