Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 3 tablespoons avocado oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce (or coconut aminos for strict keto)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 teaspoon xanthan gum (for thickening)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Directions:
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add broccoli and sauté for 4–5 minutes until just tender. Remove from skillet and set aside.
- Add remaining oil and butter to the skillet. Once hot, add garlic and ginger. Stir for 30 seconds.
- Add sliced beef, season lightly with salt and pepper, and cook for 3–4 minutes until browned.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and red pepper flakes. Add to skillet with beef.
- Sprinkle in xanthan gum and stir until sauce thickens, about 1 minute.
- Return broccoli to skillet, toss to coat everything evenly, and cook for another 1–2 minutes.
- Garnish with sliced green onions and sesame seeds. Serve hot.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 312 kcal | Servings: 4 servings
The savory, umami-packed flavor of seared flank steak meets the crisp bite of broccoli in this easy keto stir-fry. Each tender strip of beef is coated in a garlicky, sesame-soy glaze that sticks beautifully thanks to just a pinch of xanthan gum. It’s comfort food with no guilt.
This dish is ideal for weeknight cooking, as it only takes 25 minutes start to finish. Pair it with cauliflower rice or enjoy it as-is—either way, you’re looking at a low-carb, high-flavor powerhouse that satisfies cravings without
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