Keto Beef and Broccoli (Better Than Takeout, Ready in 20 Minutes)

Name: Keto Beef and Broccoli (Better Than Takeout, Ready in 20 Minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 Tablespoons Avocado oil, divided; 1 1/2 Pound Thinly Sliced Steak ((see notes)); 4 Cups Broccoli Flourets; 1/2 Cup Soy Sauce (use tamari for gluten-free soy sauce); 3 Tablespoons sugar free granulated sweetener (see my favorite on Amazon) ((see notes)); 1 Tablespoon Minced fresh Garlic; 2 teaspoons Ginger paste ((see notes)); 1/4 Cup Beef Broth; 1/2 teaspoon xanthan gum ((see notes))

by Jennifer Banz · Updated: May 7, 202637 Comments

4.77 from 17 votes

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This keto beef and broccoli is one of those meals I keep coming back to when I want something quick that actually tastes like takeout. The sauce thickens the way it should, the beef stays tender, and it's simple enough to make on a weeknight without overthinking it.

Why I Keep Making This

This keto beef and broccoli is one of those meals I fall back on when I don't feel like thinking too much about dinner. It's quick, it uses ingredients I usually already have, and it actually feels like a real meal instead of "diet food."

I've made a lot of versions of this over time, and most of them missed something. The beef was tough, the sauce didn't thicken, or it just didn't have that takeout flavor. This is the version that finally checks all the boxes.

It's also one of those meals that works for everyone in my house. I can keep mine low carb, serve theirs over rice, and not make a second dinner. That alone is usually enough reason for me to keep it in the rotation.

Ingredients You'll Need

This is a pretty simple ingredient list, and once you make it a couple times, you'll probably have everything on hand. Nothing complicated, just a few things that make the flavor and texture come together the way you want.

2 tablespoons avocado oil, divided
Avocado oil works well because it can handle higher heat, but olive oil works too.
1 ½ pounds thinly sliced steak
This is the most important part. You want it sliced thin so it cooks quickly and stays tender. Flank steak, sirloin, or pre-sliced stir fry beef all work here.
4 cups broccoli florets
Fresh broccoli works best, but frozen can work in a pinch. Just know it may be a little softer.
½ cup soy sauce (or tamari for gluten-free)
This is where most of the flavor comes from. It gives you that classic takeout-style base.
3 tablespoons sugar-free granulated sweetener
This balances out the saltiness of the soy sauce. Use one you like the taste of since it does come through.
1 tablespoon minced garlic
Fresh garlic makes a big difference here and gives it that familiar takeout flavor.
2 teaspoons ginger paste
You can use fresh ginger if you prefer, but the paste keeps it easy.
¼ cup beef broth
Helps create the sauce and brings everything together without watering it down.
½ teaspoon xanthan gum
This is what thickens the sauce without using cornstarch. A little goes a long way, so don't overdo it.

How I Make It

Sear the thinly sliced steak in a hot skillet

Cook in a single layer so it browns, not steams

Cook the broccoli until tender-crisp

Add sauce and stir to combine

Start by heating 1 tablespoon of avocado oil in a large skillet over high heat. Add the thinly sliced steak in a single layer. Try not to crowd the pan too much or it won't brown properly. Let it cook for a minute or two on each side until you get some color, then remove it to a plate.

Turn the heat down to medium and add the remaining tablespoon of oil along with the broccoli. Let it cook for about 5-6 minutes, stirring occasionally, until it's bright green and starting to get tender. If you like your broccoli softer, add a couple tablespoons of water and cover the pan for a few minutes to let it steam.

Add the beef back into the pan with the broccoli.

Pour in the soy sauce, sweetener, garlic, ginger, and beef broth. Stir everything together and let it come to a simmer.

Once it's bubbling, sprinkle the xanthan gum over the top while stirring. This part matters. Don't dump it in all at once or it can clump. Keep stirring and let the sauce simmer for another minute or two until it thickens and coats everything.

Taste and adjust if needed. Sometimes I'll add a pinch of red pepper flakes if I want a little heat.

That's it. Once the sauce thickens, it's ready to go.

A Few Things That Make a Big Difference

This is one of those recipes where small things really change how it turns out.

The biggest one is how you slice the beef. If it's not thin and cut against the grain, it can turn out chewy no matter what you do in the pan. I usually take a minute to look at the direction of the lines in the meat and slice across them.

The next thing is not overcrowding the pan. It's tempting to throw all the beef in at once, but if the pan is too full, it just steams instead of browns. Cooking it in a single layer, even if you have to do it in batches, makes a big difference in flavor.

The sauce is the other place people run into issues. Xanthan gum works really well, but only if you use a small amount and sprinkle it in while stirring. Too much or adding it all at once can make the sauce clump.

And finally, don't skip tasting at the end. Depending on the soy sauce or sweetener you use, sometimes it just needs a small adjustment to bring everything together.

How I Serve This at Home

This is one of those meals that makes it easy not to cook separate dinners.

For me, I usually keep it simple and serve it as-is or over cauliflower rice if I want something to soak up the sauce.

For everyone else, I'll add rice or noodles on the side. Same skillet, same meal, just a different base. It keeps things easy and no one feels like they're eating something completely different.

If you're building out a few go-to dinners like this, this is the same approach I use with my air fryer chicken thighs and baked chicken tenders. I keep the protein simple and just adjust what I serve it with depending on who I'm feeding.

Leftovers and Reheating

This is one of those meals that holds up pretty well, which is part of why I make it so often.

I store leftovers in the fridge for up to 3-4 days. The sauce will thicken more as it sits, so when you reheat it, I usually add a splash of water or beef broth to loosen it back up.

You can reheat it in the microwave, but I prefer warming it in a skillet over medium heat so the sauce comes back together and the beef doesn't overcook.

If you're making it ahead, just know the broccoli will soften a bit more over time, but the flavor is still really good.

Questions I Get About This Recipe

What cut of beef works best for keto beef and broccoli?

I usually use flank steak or sirloin. The most important thing is slicing it thin and against the grain so it stays tender.

Can I use frozen broccoli?

You can. It's convenient, but it will be softer than fresh broccoli. If that doesn't bother you, it works fine.

Why isn't my sauce thickening?

It usually just needs a minute or two more to simmer, or a tiny bit more xanthan gum. Just go slow with it, because too much can make it thick in a weird way.

Can I make this ahead of time?

Yes, but it's best fresh. The sauce thickens as it sits, so you'll probably want to add a splash of broth or water when reheating.