Forget the takeout menu! That classic beef and broccoli you crave is often loaded with sugar and carbs. My version delivers all the savory, garlicky, and slightly spicy flavor you love, but in a completely guilt-free, low-carb package. Tender beef, crisp-tender broccoli, and earthy mushrooms swim in a rich, umami-packed sauce that comes together in minutes. It’s the perfect weeknight meal, especially when spooned over a fluffy bed of cauliflower rice. Get ready to make your favorite Chinese-American dish a healthy staple in your own kitchen!
Ingredients
• ¼ cup or 60 ml gluten-free oyster sauce
• ¼ cup or 60 ml beef stock or bone broth
• 3 tablespoons or 45 ml fish sauce
• 1 tablespoon or 15 ml toasted sesame oil
• 4 cloves garlic, minced
• 1 teaspoon or 5 ml grated fresh ginger
• ¼ teaspoon or 1.25 ml red pepper flakes
• 1½ pounds or 680 g boneless beef round steaks, sliced ¼ inch thick
• 3 tablespoons or 45 ml avocado oil or olive oil
• 1 pound or 454 g broccoli florets
• 6 ounces or 170 g cremini mushrooms, thinly sliced
Instructions
1. Directions
2. Create the Marinade: In a large mixing bowl, whisk together the gluten-free oyster sauce, beef stock, fish sauce, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes.
3. Marinate the Beef: Add the sliced steak to the marinade and toss to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or for a deeper flavor, up to 24 hours.
4. Sear the Broccoli: When you’re ready to cook, heat the avocado or olive oil in a wok or large skillet over high heat until it shimmers. Add the broccoli florets and stir-fry for 2-3 minutes until they are bright green and crisp-tender.
5. Cook the Beef: Using tongs or a slotted spoon, remove the beef from the marinade, reserving the liquid. Add the beef to the hot pan in a single layer and stir-fry for 2-3 minutes, until browned.
6. Finish the Stir-Fry: Pour the reserved marinade into the pan along with the sliced mushrooms. Continue to stir-fry over high heat, tossing constantly, until the beef is cooked through and the sauce has thickened and coats everything beautifully. If the sauce reduces too much, splash in a little extra beef stock or water.
Nutritional Information
• Servings: 4
• Prep Time: 15 minutes
• Marinate Time: 1 hour
• Cook Time: 15 minutes
• Calories: 456
• Fat: 27g
• Protein: 44g
• Total Carbs: 11g
• Fiber: 4.3g
• Net Carbs: 6.7g
Pro Tips
• For easier slicing, place the beef in the freezer for 15-20 minutes before cutting. This firms up the meat, allowing you to get super thin, even slices.
• A screaming hot wok or pan is essential for getting a good sear on the beef and broccoli without overcooking them and making them soggy.
• If your pan isn’t large enough, cook the beef in two separate batches. Overcrowding the pan will steam the meat instead of searing it.
FAQ
Q: Is this beef and broccoli recipe keto-friendly
A: Yes, this beef and broccoli is very keto-friendly. With only 6.7 grams of net carbs per serving, it fits perfectly into a low-carb or ketogenic diet, especially when served over cauliflower rice.
Q: What is the best cut of beef for this stir fry
A: This recipe uses boneless beef round steak, which becomes very tender when sliced thinly against the grain. Flank steak or sirloin are also excellent, popular choices for a tender beef and broccoli stir fry.
Q: How do I get my broccoli crisp-tender and not soggy
A: The secret to crisp-tender broccoli is high heat. Make sure your wok or skillet is shimmering hot before adding the broccoli. Stir-fry it quickly for just 2-3 minutes until it turns bright green. This sears the outside without overcooking the inside.
Q: Can I marinate the beef for less than an hour
A: While marinating for at least one hour is recommended for the best flavor, you can marinate the beef for as little as 30 minutes if you’re short on time. The longer it marinates, the more tender and flavorful the beef will be.
