Low Carb Beef & Broccoli – A Quick, Flavor-Packed Weeknight Favorite

This Low Carb Beef & Broccoli brings big takeout flavor to your kitchen with a short ingredient list and simple steps. Tender slices of beef meet crisp-tender broccoli in a glossy, savory sauce that doesn’t rely on sugar or cornstarch. It’s fast, satisfying, and easy to adapt to what you have on hand.

Whether you’re cutting carbs or just want a clean, balanced dinner, this one hits the spot. You’ll get dinner on the table in about 25 minutes, and the leftovers reheat beautifully.

Low Carb Beef & Broccoli - A Quick, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Beef: 1 to 1.25 pounds flank steak, skirt steak, or sirloin, thinly sliced against the grain
• Broccoli: 1 large head (about 6 cups florets) or 2 small heads
• Garlic: 3–4 cloves, minced
• Ginger: 1 tablespoon fresh, grated or minced
• Avocado or olive oil: 2–3 tablespoons
• Sesame oil: 1 teaspoon (to finish)
• Coconut aminos or tamari (low sodium): 1/3 cup
• Beef or chicken broth: 1/3 cup, low sodium
• Rice vinegar: 1 tablespoon
• Low-carb sweetener (optional): 1–2 teaspoons allulose, erythritol, or monk fruit
• Thickener: 1–1.5 teaspoons xanthan gum or 2 teaspoons glucomannan (konjac) powder
• Red pepper flakes or chili oil (optional): For heat
• Sesame seeds (optional): For garnish
• Scallions (optional): 2–3, thinly sliced for serving
• Salt and black pepper: To taste

Instructions

 

• Slice the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain into bite-sized strips. Season lightly with salt and pepper.
• Prep the broccoli: Cut into small, even florets. Rinse and pat dry so it sears instead of steams in the pan.
• Make the sauce: In a bowl, whisk coconut aminos or tamari, broth, rice vinegar, low-carb sweetener (if using), and a pinch of red pepper flakes. Sprinkle in xanthan gum while whisking to avoid clumps. Set aside.
• Blanch the broccoli (optional but recommended): Boil water and cook florets 1–2 minutes until bright green and crisp-tender. Drain and run under cold water. Pat dry.
• Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
• Sear the beef in batches: Add a single layer of beef and sear 60–90 seconds per side until browned but still tender. Transfer to a plate and repeat with remaining beef, adding more oil as needed.
• Sauté aromatics: Lower heat to medium. Add 1 teaspoon oil if needed. Stir in garlic and ginger for 30–45 seconds until fragrant, taking care not to burn.
• Cook the broccoli: Add broccoli to the pan and toss with the aromatics. Stir-fry 2–3 minutes to heat through and pick up some color.
• Combine and sauce: Return beef and any juices to the pan. Pour in the sauce, tossing to coat. Simmer 1–2 minutes until the sauce thickens and clings.
• Finish and taste: Drizzle with sesame oil. Taste and adjust with more tamari, vinegar, or sweetener for balance. Add chili oil if you like heat.
• Serve: Garnish with sesame seeds and scallions. Serve as-is, over cauliflower rice, or with zucchini noodles for a low-carb base.

Why This Recipe Works

• High heat, quick cook: Thinly sliced beef sears fast, staying tender while building flavor in minutes.
• Smart sauce swaps: Coconut aminos or tamari provide depth without added sugar, and a low-carb thickener creates that familiar silky finish.
• Balanced texture: Blanching or quick steaming the broccoli keeps it crisp-tender, so it doesn’t turn mushy in the pan.
• Meal prep friendly: The components keep well and reheat quickly, making it ideal for busy weeks.
• Flexible fat and sodium: You control the oil, salt, and sweetness, which helps hit specific nutrition goals.

Shopping List

• Beef: 1 to 1.25 pounds flank steak, skirt steak, or sirloin, thinly sliced against the grain
• Broccoli: 1 large head (about 6 cups florets) or 2 small heads
• Garlic: 3–4 cloves, minced
• Ginger: 1 tablespoon fresh, grated or minced
• Avocado or olive oil: 2–3 tablespoons
• Sesame oil: 1 teaspoon (to finish)
• Coconut aminos or tamari (low sodium): 1/3 cup
• Beef or chicken broth: 1/3 cup, low sodium
• Rice vinegar: 1 tablespoon
• Low-carb sweetener (optional): 1–2 teaspoons allulose, erythritol, or monk fruit
• Thickener: 1–1.5 teaspoons xanthan gum or 2 teaspoons glucomannan (konjac) powder
• Red pepper flakes or chili oil (optional): For heat
• Sesame seeds (optional): For garnish
• Scallions (optional): 2–3, thinly sliced for serving
• Salt and black pepper: To taste

Step-by-Step Instructions

1. Slice the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain into bite-sized strips.

   Season lightly with salt and pepper.

2. Prep the broccoli: Cut into small, even florets. Rinse and pat dry so it sears instead of steams in the pan.
3. Make the sauce: In a bowl, whisk coconut aminos or tamari, broth, rice vinegar, low-carb sweetener (if using), and a pinch of red pepper flakes. Sprinkle in xanthan gum while whisking to avoid clumps.

   Set aside.

4. Blanch the broccoli (optional but recommended): Boil water and cook florets 1–2 minutes until bright green and crisp-tender. Drain and run under cold water. Pat dry.
5. Heat the pan: Place a large skillet or wok over medium-high heat.

   Add 1 tablespoon oil and swirl to coat.

6. Sear the beef in batches: Add a single layer of beef and sear 60–90 seconds per side until browned but still tender. Transfer to a plate and repeat with remaining beef, adding more oil as needed.
7. Sauté aromatics: Lower heat to medium. Add 1 teaspoon oil if needed.

   Stir in garlic and ginger for 30–45 seconds until fragrant, taking care not to burn.

8. Cook the broccoli: Add broccoli to the pan and toss with the aromatics. Stir-fry 2–3 minutes to heat through and pick up some color.
9. Combine and sauce: Return beef and any juices to the pan. Pour in the sauce, tossing to coat.

   Simmer 1–2 minutes until the sauce thickens and clings.

10. Finish and taste: Drizzle with sesame oil. Taste and adjust with more tamari, vinegar, or sweetener for balance. Add chili oil if you like heat.
11. Serve: Garnish with sesame seeds and scallions.

    Serve as-is, over cauliflower rice, or with zucchini noodles for a low-carb base.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. Keep the sauce and beef-broccoli mixture together for best flavor.
• Freezer: Freeze in meal-size portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a skillet over medium heat with a splash of broth.

  Avoid high heat to keep the beef tender and the broccoli from overcooking.

• Make-ahead tip: Slice beef and whisk the sauce up to 24 hours in advance. Store separately and cook fresh for fast weeknight dinners.

Benefits of This Recipe

• Low carb, high satisfaction: You get protein, fiber, and healthy fats without the typical sugar-heavy sauces.
• Quick and convenient: From prep to plate in under 30 minutes, with minimal cleanup.
• Nutritious: Broccoli brings vitamins C and K, plus fiber. Beef provides iron, zinc, and B vitamins.
• Budget-friendly: Flank steak or sirloin stretches far when sliced thin and paired with lots of broccoli.
• Versatile: Easy to adapt for different diets, spice levels, and pantry staples.

What Not to Do

• Don’t overcrowd the pan: This steams the beef and makes it tough.

  Sear in batches for better browning.

• Don’t skip drying the broccoli: Wet florets dilute the sauce and prevent good searing.
• Don’t overcook the beef: Thin slices only need a minute or two per side. Pull them once they brown.
• Don’t over-thicken: A little xanthan gum goes a long way. Start small; you can add more if needed.
• Don’t forget to taste: Adjust salt, vinegar, or sweetness at the end to make the flavors pop.

Recipe Variations

• Spicy Szechuan-Style: Add chili oil, extra red pepper flakes, and a touch of Sichuan peppercorn for a numbing kick.
• Mushroom Boost: Stir-fry sliced shiitake or cremini with the broccoli for extra umami and volume.
• Ginger-Forward: Double the ginger and finish with a squeeze of lime for a brighter profile.
• Garlic Sesame: Increase garlic to 5–6 cloves and add more toasted sesame oil at the end.
• Chicken or Pork Swap: Use thinly sliced chicken thighs or pork tenderloin, adjusting cook times to avoid drying out.
• Even Lower Carb: Replace some broccoli with bok choy or zucchini and skip the sweetener entirely.
• Meal Prep Bowls: Portion with cauliflower rice and sprinkle with scallions and sesame seeds for grab-and-go lunches.

FAQ

What cut of beef works best?

Flank steak is a classic choice because it slices thin and turns tender when cooked quickly.

Sirloin, skirt steak, or even ribeye also work well. Always slice against the grain to keep the bite tender.

Can I make this without xanthan gum?

Yes. Simmer the sauce a bit longer to reduce naturally, or use a small amount of glucomannan.

If you’re not strict low carb, a teaspoon of cornstarch whisked with water will thicken it without changing the flavor much.

Is coconut aminos necessary?

No. Tamari or low-sodium soy sauce works fine and has a deeper savory taste. Coconut aminos are naturally sweeter and lower in sodium, which some people prefer.

How do I keep the broccoli bright and crisp?

Blanch briefly, then shock with cold water and dry well before stir-frying.

High heat and short cook times keep the color vibrant and the texture crisp-tender.

Can I make it ahead?

You can slice the beef and mix the sauce the day before. Cook just before serving for the best texture. Leftovers reheat well, but fresh-cooked beef is the most tender.

What can I serve it with to keep it low carb?

Cauliflower rice, zucchini noodles, or sautéed shredded cabbage are great options.

A simple cucumber salad on the side adds crunch and freshness.

How do I avoid a gummy sauce with xanthan gum?

Sprinkle it in gradually while whisking the sauce, and use a light hand. Let it simmer for a minute to see the final thickness before adding more.

Can I add more vegetables?

Absolutely. Bell peppers, snap peas, baby bok choy, or mushrooms are excellent.

Keep the total volume similar so the pan stays hot and the sauce coats evenly.

Wrapping Up

Low Carb Beef & Broccoli is one of those weeknight heroes that checks every box: fast, flavorful, and good for you. With a few smart swaps, you’ll get all the comfort of your favorite takeout dish without the sugar or heaviness. Keep the technique in your back pocket and switch up the veggies, protein, or spice to match your mood.

It’s a reliable, repeatable dinner you’ll come back to often. Enjoy it tonight and stash a portion for tomorrow—you’ll be glad you did.