Beef and Broccoli Stir-Fry

Why This Is Strictly Keto

Takeout beef and broccoli leans on soy sauce, cornstarch and sugar. This version uses coconut aminos for the salty-savory backbone, no thickener at all (the sauce reduces on its own), and only whole ingredients: flank steak, broccoli, garlic, ginger and sesame oil. Serve it over cauliflower rice and a serving stays around 7 grams of net carbs.

Ingredients

• 1 lb flank or sirloin steak, thinly sliced against the grain
• 3 tablespoons coconut aminos
• 2 tablespoons toasted sesame oil, divided
• 1 tablespoon rice vinegar
• 1 lb broccoli, cut into small florets
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Marinate the beef: Toss the sliced steak with the coconut aminos, 1 tablespoon sesame oil and the rice vinegar. Let sit 15 minutes.

2. Blanch the broccoli: Steam or boil the broccoli florets 2 minutes, until bright green and barely tender. Drain.

3. Sear the beef: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over high heat. Lift the beef from the marinade (reserve the marinade) and sear in a single layer 1–2 minutes per side. Remove.

4. Stir-fry: Add the garlic, ginger and red pepper flakes to the pan and cook 30 seconds. Add the broccoli and the reserved marinade plus the water; toss 2 minutes.

5. Finish: Return the beef to the pan and toss 1 minute to heat through and coat. Top with sesame seeds and green onions. Serve over cauliflower rice.

Nutritional Info (per serving, approximate)

Tips

• Freeze the steak for 20 minutes before slicing — it firms up and cuts into paper-thin strips.
• Coconut aminos is sweeter than soy sauce, so taste before adding any salt.
• Get the pan screaming hot and don’t crowd it, or the beef will steam instead of sear.