Summary:
This is a low carb version of the popular beef and broccoli stir fry. Tender slices of beef are briefly seared, then combined with broccoli and coated with a bold savory sauce. This flavor-packed dish pairs well with a side of plain fried cauliflower rice.
INGREDIENTS
- 3/4 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
- 4 cups broccoli florets (Note 2)
- 1/2 cup beef broth
- 1 tablespoon
corn starch (Note 3) - 1 tablespoon cooking oil
Sauce:
- 1/3 cup
low-sodium soy sauce (Note 4) - 3 tablespoons
swerve sweetener (Note 5)
INSTRUCTIONS
- Brown Beef: Toss sliced beef in large bowl with corn starch until well-coated; set aside. Heat oil in pan over medium heat for a few minutes or until hot. Add sliced beef and cook until browned (Note 6), less than 5 minutes, stirring frequently. Transfer beef to plate.
- Cook Broccoli: Add broccoli florets and beef broth to now-empty pan. Stirring occasionally, simmer until broccoli is tender, about 10 minutes. Meanwhile, proceed to next step to prepare sauce.
- Make Sauce: Add all sauce ingredients to saucepan. Stir together over medium-low heat until starting to simmer, about 5 minutes. Keep sauce warm over low heat while waiting for broccoli to cook.
- Finish & Serve: Once broccoli is tender, return beef to pan and pour sauce on top. Stir until everything is coated with sauce. Bring to simmer and cook for a few minutes. Serve (Note 7).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 410 (40% from fat) | |
| Total Fat 18g | 28% |
| Saturated Fat 5g | 26% |
| Cholesterol 109mg | 36% |
| Sodium 1620mg | 68% |
| Net Carb 11.5g | |
| Total Carb 14g (Note 8) | 5% |
| Dietary Fiber 2.5g | 9% |
| Sugars 5g | |
| Protein 42g |
PHOTOS
Added some garlic, ginger and red peppers. Delish! Thank you for this recipe!
We loved this recipe. Made it exactly, and the taste was great using powdered Swerve. It’s a keeper for our Keto diet!
Hey I want to try this recipe but don’t want to use cornstarch so it can be less carbs, have you tried Xanthan gum in place of cornstarch for this recipe?
Corn starch is mainly used in this recipe to tenderize the beef; replacing it with xanthan gum doesn’t have the same effect. You are probably thinking of cases where xanthan gum can replace corn starch to thicken a sauce, but that’s not the situation here. The problem with skipping or replacing corn starch is that you might end up with tough tasting beef.
I used xantham gum when I made it and the texture was a little gooey. The flavor was still amazing and the beef was very tender but I’ll definitely be using corn starch next time.
Making tonight. Can I use splenda?
Yes, that should be fine.
This recipe is fantastic and will definitely be put into my regular dinner rotation! Like someone else said, I also added garlic and ginger. I used monk fruit sweetener along with the low sodium soy sauce and it was perfect. Thank you so much!
Can I just use regular sugar?
Loved the recipe! Wish I had doubled it!
Does the nutrition facts include the cauliflower rice?
No, it does not. The nutrition facts only include the items listed in the Ingredients section.
Amazing recipe my kids loved it!!!
Delicious! I added a sprinkle of ginger. Super easy recipe! Thank you!
I really have to watch my sodium, any suggestions? This recipe with low sodium soy sauce is still too high in sodium for me.
Most of the sodium in this recipe comes from the beef stock and the soy sauce, both of which vary A LOT from brand to brand in terms of their sodium content. The nutrition provided here is only an estimate based on the brands that I personally used, and this could be very different for you. Since sodium restriction is important to you, I suggest looking at the various brands available at your supermarket (including those for soy sauce substitutes like coconut aminos and tamari sauce) and selecting those with lowest sodium according to their nutrition labels.
I will be making this tonight. It sounds wonderful! If I only have frozen cauliflower rice, would that work??
I haven’t tried preparing fried cauliflower rice from frozen, but I expect it would work fine. Might need to saute longer to get rid of excess moisture as it thaws and cooks.
I made this last night and didn’t change anything. It was amazing! I love how the fried cauliflower rice tastes very similar to real rice. I couldn’t taste cauliflower at all, especially with the sauce on it. Thanks!!
This recipe was absolutely delicious!!! Whole family loved it!
How much will it affect the taste, if I leave out the artificial sweetener? I have an allergy to artificial sweeteners and sugar alcohols.
Made it tonight after seeing this recipe! I used arrowroot starch instead of cornstarch and it worked fine. My hubby loved it.( Went for seconds!) We agreed, mushrooms would be a nice addition. I am thinking pea pods would be yummy too!😊
we had this for dinner last night and it was fast and it was delicious!! thank you
I loved it! I made a double batch and it came out a tad bit too salty so I’ll use less soy sauce next time. Thanks for the great recipe!
Are you using low or reduced sodium soy sauce (not the same as “light soy sauce”)? If you only have regular soy sauce, try mixing 50/50 regular soy sauce and water for the same effect.
I used less sweetener. I also used venison and onions. It turned out delicious!!
Hi so instead of the erythritol because I can’t find that where I’m at can the granular swerve work ?
Yes, Swerve will work. It’s sweeter than erythritol, so add less or add to taste.
Hi! I tried the earlier version of this recipe that wasn’t low carb and it was amazing! I later found this recipe and I was just curious about the removal of the garlic and the cornstarch from the sauce. Is there a reason why?/how does the end result differ in this recipe. (Other recipe can be found here, https://www.savorytooth.com/beef-broccoli/ )
I removed corn starch from the sauce to reduce carbs for this low carb version. The garlic is more of a personal preference. I think the end result is pretty similar, with the original (high carb) version being a bit richer in flavor.
This is my favorite recipe since starting KETO. Thank you SO much for sharing!
I made this tonight but used venison instead of flank steak and it was better than the chinese resturants! I will make it again, thinking about maybe adding some mushrooms. My boyfriend loved it! Thanks so much for posting it.
Adding mushrooms is a fantastic idea. Hope you get to make this again soon!
I made this last night. I added two tablespoons of garlic to the brocolli and 1 – 2 tablespoons of grated ginger the meat while cooking. Cooking the brocolli with the sauce for 10 minutes left the brocolli limp. I like my brocolli crisp for dish. Served over pan roasted grated cauliflower rice.
Thanks for the feedback! Depending on your stovetop, pan, and size of broccoli florets, you pan need to simmer longer or shorter than the time estimate in the recipe until the broccoli is tender.
Loved it! I added onions and mushrooms and sesame seeds!