Skip the Chinese take-out and opt for this healthier, low carb version of an Asian inspired classic. Keto Beef and Broccoli Stir Fry.
Beef and Broccoli Stir Fry is a favorite of many but is not typically a low carb dish as it would normally be served. Well, this recipes changes all of that. Now you can have your low carb and Keto Beef and Broccoli Stir-Fry and eat it too!
Serving Suggestions
I served this on top of my Buttery Cauliflower Rice Pilaf Recipe but it is also delicious with this Fried "Rice" recipe. Just leave out the chinese sausage on the rice and you are good to go. Contrary to how they sound, the oyster sauce does not taste like oysters and the fish sauce does not taste fishy. They are both amazing sauces that add a ton of flavor. You should have no problem finding them in your local grocer. Just check the asian foods or ethnic aisle.
Other low carb recipes you might enjoy
Keto Beef and Broccoli Stir Fry
- Yield: 4 Servings 1x
Ingredients
- 1 ½ pounds thin cut beef round steak, sliced into thin strips
- ¼ cup oyster sauce (I use this brand)
- 3 tablespoons fish sauce (I use this brand)
- ¼ cup beef stock
- 1 tablespoon toasted sesame oil (I use this brand)
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 6 ounces cremini mushrooms, thinly sliced
- 1 pound fresh broccoli florets
- 3 tablespoons olive oil
Instructions
- Slice the steak into thin strips, about ¼ inch thick.
- In a large mixing bowl, combine the oyster sauce, fish sauce, beef stock, sesame oil, ginger, red pepper flakes, and garlic.
- Add the steak to the bowl and mix until all pieces are coated. Set aside. Let the steak marinate for an hour, up to 24 hours.
- While the meat is marinating, clean and trim the broccoli and slice the mushrooms.
- Heat a wok or a large high-sided skillet over high heat. Add the olive oil to the pan.
- Once the pan is very hot, add the broccoli, coating it in the oil and stir frying for 2 to 3 minutes.
- Remove the beef from the marinade and add to the hot pan. Stir fry 2 to 3 minutes.
- Pour the sauce in the pan and add the mushrooms.
- Continue stir frying over high heat until the meat is cooked through and the sauce has reduced and thickened. This will happen naturally with high heat and continuous stirring.
- If you lose too much of your sauce in the process, add a little extra beef stock to the pan.
Notes
Per Serving - Calories - 456 Fat - 27g Protein - 44g Total Carbs - 11 g Fiber - 4.25g Net Carbs - 6.75g
Nutrition
- Calories: 456
- Fat: 27g
- Carbohydrates: 11g
- Fiber: 4.25g
- Protein: 44g
Cindy N. says
This is a great recipe! I think I will also cut down the fish sauce maybe to 2 tbsp and use low sodium broth. I need a wok now! I used my pan which was too small and I overcooked it a bit and added to much broth when the meat soaked up all the sauce. I thought I might have destroyed it but it was really good anyway. Thank you!
Berta says
Love your site, my dear, and I love this cauliflower dish,but I want to get your opinion on substituting shirataki rice,in place of the cauliflower. Personally, I totally loved it.Just like the real thing. I also cut up some broccoli and a few pieces of bacon,and topped it with a little parmesano/reggiano. Delisioso!
Duane says
Last time I cooked with asian "fish sauce" it really stunk up the house....
Ans usually it has to be bad for cooked food smells to bother me....
Suaan says
I tried this tonight and it was totally delicious! I served with zoodles instead of cauliflower rice and WOW! My first time on your page and so far loving it. Thank you for sharing
Jennifer says
Delicious!!! Will probably cut down on the fish sauce next time. I'm filipino and that's saying something haha
Linda McGilvray says
Hi Kyndra,
I love your recipes especially because my husband and I are eating very low carb. I bought your cook-book and the first week I had it, I made the deconstructed stuffed cabbage and we loved it. The recipe made enough for me to put some in the freezer for when I don't feel like cooking. Delicious! I plan on cooking one recipe per week.
Keep up the good work!
Amy says
I made this tonight and it's wonderful! It was a bit salty so I think using a lower sodium beef broth would probably help. Only thing I added was a sliced yellow onion to the marinade and cut back on the ginger as I'm not too fond of the taste. Paired with egg drop soup and even my picky husband ate seconds! Thanks for the recipe
Elaine Markley says
I'm allergic to oysters. Is there something else I could use instead of the Oyster sauce?
Caitlin says
I've heard mushroom "oyster" sauce is a similar alternative
Judi says
I tried this tonight and it was really good but found it very salty. I think maybe because of the fish sauce? Any ideas on how to keep the flavor with a less salty taste? Thank you 🙂
Ashleigh says
Could it be the beef broth you used?
Sharma says
This looks awesome! I can't wait to try it! 🙂