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Keto Beef and Broccoli Recipe

Keto Beef and Broccoli – One-Skillet Honey-Garlic Blitz

This keto-friendly beef and broccoli dish delivers restaurant-quality flavor in just 25 minutes. Tender slices of beef are glazed in a sweet-savory honey-garlic sauce, paired with crisp broccoli florets—all cooked in a single skillet for easy cleanup.
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Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine American, Asian-Inspired
Servings 4 servings

Ingredients
  

  • For the Keto Beef:
  • 1.5 lbs flank steak or sirloin sliced against the grain into thin strips
  • 2 tablespoons almond flour keto substitute for cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Keto Honey-Garlic Sauce:
  • 1/3 cup sugar-free honey substitute like Lakanto Golden Monkfruit Sweetener
  • 1/4 cup low-sodium soy sauce or coconut aminos for stricter keto
  • 3 tablespoons rice vinegar substitute: apple cider vinegar
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon xanthan gum for thickening without carbs
  • For the Vegetables:
  • 4 cups fresh broccoli florets about 2 large heads
  • 2 tablespoons avocado oil divided (keto-friendly cooking oil)
  • 2 green onions sliced for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions
 

Prepare the Beef:

    Pat the beef strips dry with paper towels to ensure proper searing.

      In a large bowl, toss the beef with almond flour, salt, and black pepper until evenly coated.

        Make the Sauce:

          In a medium bowl, whisk together the sugar-free honey substitute, soy sauce (or coconut aminos), rice vinegar, minced garlic, grated ginger, sesame oil, red pepper flakes (if using), and xanthan gum until well combined. Set aside.

            Sear the Beef:

              Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

                Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove the beef from the skillet and set aside.

                  Cook the Broccoli:

                    In the same skillet, add the remaining 1 tablespoon of avocado oil.

                      Add the broccoli florets and sauté for 3–4 minutes until they are bright green and tender-crisp.

                        Combine and Glaze:

                          Return the seared beef to the skillet with the broccoli.

                            Pour the prepared sauce over the beef and broccoli.

                              Stir to coat everything evenly and cook for an additional 2–3 minutes until the sauce thickens and glazes the beef and broccoli.

                                Finish and Serve:

                                  Remove the skillet from heat.

                                    Garnish with sliced green onions and sesame seeds.

                                      Serve immediately.

                                        Notes

                                        Recipe Notes:

                                        • Tips & Tricks:
                                          • Ensure the beef is patted dry before searing to achieve a good crust.
                                          • Slice the beef against the grain for maximum tenderness.
                                          • Adjust red pepper flakes to your preferred spice level
                                        • Substitutions:
                                          • For a stricter keto version, use coconut aminos instead of soy sauce.
                                          • If rice vinegar is unavailable, apple cider vinegar is a suitable substitute.
                                          • Xanthan gum can be omitted if a thinner sauce is preferred.
                                        • Storage:
                                          • Store leftovers in an airtight container in the refrigerator for up to 3 days.
                                          • Reheat in a skillet over medium heat until warmed through.
                                        • Variations:
                                          • Add other low-carb vegetables like bell peppers or zucchini for variety.
                                          • Sprinkle with chopped nuts for added texture.
                                        • Nutritional Info (per serving):
                                          • Calories: [MEASUREMENT NEEDED]
                                          • Fat: 14g
                                          • Protein: 35g
                                          • Net Carbs: 6g
                                        Keyword Asian-Inspired, keto, Keto, Low-Carb