Better Than Take-Out Beef with Broccoli
May 07, 2019
Chinese food was probably one of my favorite foods growing up. I’ve always been a sucker for beef and broccoli, so I had to make a keto version. This beef and broccoli dish is paired with a thick, flavorful sauce that will kick your craving for Chinese take-out. Serve it over cauliflower rice or shirataki rice/noodles to absorb all that tasty marinade.
Prep Time:
10 mins Cook Time:
20 minsTotal Time
20 mins
10 mins Cook Time:
20 minsTotal Time
20 mins
Course: Main Course Cuisine: Chinese, Egg Free, Nut Free, Paleo/Dairy Free Servings: 4 servings
Ingredients
For the marinade
- 3 tablespoons coconut aminos (or 2 tablespoons liquid aminos)
- 2 tablespoons coconut oil, melted
- 2 tablespoons toasted sesame oil
- 2 tablespoons fish sauce
- 1 tablespoon coconut vinegar (or apple cider vinegar)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
For the beef and broccoli
- 1 tablespoon coconut oil
- 1 pound beef sirloin or flank steak, sliced thinly across the grain
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups broccoli florets, steamed until just tender
- 1 tablespoon toasted sesame seeds (optional)
Instructions
-
In a medium bowl, whisk together coconut aminos, coconut oil, sesame oil, fish sauce, vinegar, onion powder, garlic powder, ginger, and red pepper flakes.
-
In a large plastic bag or medium bowl, pour ⅓ of the marinade over the beef and let marinate in the refrigerator for a few hours or overnight. Save the rest of the marinade in a small container to use for the sauce
-
In a large pot, steam broccoli until just tender. Transfer to a bowl with ice and cold water to stop the cooking. Drain and set aside.
-
In a large skillet or wok, heat coconut oil over high heat. Add beef and let brown for 2 to 3 minutes. Flip meat and cook for another 2 to 3 minutes.
-
Add garlic, salt, and pepper and stir to combine.
-
Add cooked broccoli florets and leftover marinade. Stir well and let simmer on medium-low for 5 to 10 minutes or until sauce thickens and meat is cooked through. Top with sesame seeds if desired.
Notes
Variation Tip: Feel free to swap the sirloin for ribeye, ground beef or other meat of choice.
Recipe Tip: For a thicker sauce, stir in a ½ to 1 teaspoon xanthan or guar gum at the end of cooking.
Nutrition Per Serving: Calories: 356; Total Fat: 24g; Protein: 29g; Total Carbs: 6g; Fiber: 1.5g; Net Carbs: 4.5g
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