Keto Beef and Broccoli Stir-Fry with Ginger Glaze

Why You’ll Love This Recipe

• Classic takeout flavor without the sugar—coconut aminos make a naturally sweet-savory glaze that stays keto.
• Fast weeknight stir-fry: under 30 minutes, one pan, big flavor.
• Tender, thin-sliced beef and crisp-tender broccoli for perfect texture contrast.
• Flexible heat level and thickness—adjust spice and glaze body to your taste.

Grocery List

• Produce: 1 large head broccoli, 4 garlic cloves, 1 thumb fresh ginger, 4 scallions
• Dairy: None
• Pantry: Flank or sirloin steak, coconut aminos, unsalted beef broth, unseasoned rice vinegar, avocado oil, toasted sesame oil, toasted sesame seeds, xanthan gum (optional), kosher salt, black pepper, crushed red pepper (optional), baking soda

Full Ingredients

For the Beef

• 1.25 lb flank or top sirloin steak, thinly sliced across the grain (about 1/4 inch)
• 2 tsp avocado oil
• 1 tbsp coconut aminos
• 1/4 tsp baking soda
• 1/4 tsp freshly ground black pepper

For the Stir-Fry Sauce

• 1/3 cup coconut aminos
• 1/3 cup unsalted beef broth
• 1 tbsp unseasoned rice vinegar (or apple cider vinegar)
• 2 tsp toasted sesame oil
• 1/4 tsp xanthan gum, optional (for a thicker, glossy glaze)

For the Stir-Fry

• 5 cups small broccoli florets (from 1 large head; about 12 oz trimmed)
• 1.5 tbsp avocado oil, divided
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, finely grated
• 3 tbsp water (to steam-sauté broccoli)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp white pepper or black pepper
• Pinch crushed red pepper, optional

To Finish

• 4 scallions, thinly sliced (greens and whites separated if you like)
• 1 tbsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Slice and velvet the beef

Pat the steak dry. Slice across the grain into 1/4-inch strips. In a bowl, toss beef with 2 tsp avocado oil, 1 tbsp coconut aminos, 1/4 tsp baking soda, and 1/4 tsp black pepper. Let it stand for 10 minutes while you prep the broccoli. The tiny amount of baking soda gently tenderizes the meat for a restaurant-style bite; do not marinate longer than 20 minutes.

Step 2: Whisk the garlicky-ginger glaze base

In a measuring cup, whisk 1/3 cup coconut aminos, 1/3 cup unsalted beef broth, 1 tbsp rice vinegar, and 2 tsp toasted sesame oil. For a thicker glaze, slowly sprinkle in 1/4 tsp xanthan gum while whisking vigorously until smooth. Keep this sauce cold until needed; xanthan thickens best in cool liquid. Set aside the sliced garlic and grated ginger for the pan, not in the sauce.

Step 3: Sear the beef hot and fast

Heat a wok or 12-inch skillet over high heat until just smoking, 2–3 minutes. If using an electric skillet, set to 400°F. Add 1 tbsp avocado oil, swirl to coat, and spread half the beef in a single layer. Sear 60–90 seconds, stirring once, until browned with still-pink centers. Transfer to a plate. Add remaining 1/2 tbsp avocado oil and repeat with the rest of the beef. Do not crowd the pan or the meat will steam.

Step 4: Cook broccoli to crisp-tender

Return the empty pan to high heat. Add the broccoli and dry-stir 60 seconds to char the edges lightly. Add 3 tbsp water, cover, and steam 2 minutes. Uncover and stir-fry 1 minute more until the broccoli is bright green and crisp-tender. Season with 1/4 tsp kosher salt and 1/8 tsp white (or black) pepper.

Step 5: Bloom aromatics, then glaze

Push broccoli to the edges to make a hot center. Add the garlic, ginger, and a pinch of crushed red pepper (if using). Stir just 15–20 seconds until fragrant. Return the beef and any juices to the pan. Whisk the sauce briefly, then pour it in. Toss constantly and simmer 1–2 minutes until the sauce turns glossy and clings to the beef and broccoli. If you did not use xanthan gum and want more body, simmer 1 additional minute to reduce; if too thick, add 1–2 tbsp broth to loosen.

Step 6: Finish and serve

Remove from heat. Fold in the scallions. Taste and adjust with a pinch more salt or a few drops of vinegar for brightness. Sprinkle with toasted sesame seeds. Rest 1–2 minutes to let the glaze set, then serve hot. Great over cauliflower rice for a complete keto meal.

Pro Tips

• For ultra-thin slices, chill steak in the freezer 15–20 minutes before slicing.
• High heat is key. Preheat the pan until it just smokes; work in batches to keep the sear.
• Xanthan gum thickens quickly—add sparingly and whisk well to avoid clumps.
• Keep broccoli crisp by steaming only 2 minutes, then finishing uncovered.
• Use unseasoned rice vinegar; seasoned varieties add sugar and aren’t keto-friendly.

Variations

• Extra-spicy: Add 1–2 tsp chili-garlic sauce (sugar-free) or increase crushed red pepper to 1/2 tsp.
• Mushroom boost: Stir-fry 6 oz sliced cremini with the broccoli for more umami and volume.
• Protein swap: Substitute thin-sliced chicken thigh (1.25 lb). Sear 2–3 minutes per side until cooked through.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently in a skillet over medium heat 2–3 minutes with a splash of broth, or microwave 60–90 seconds. For meal prep, slice beef and mix the sauce up to 24 hours ahead; store separately. The cooked dish can be frozen up to 2 months, though broccoli softens slightly—cool completely, freeze flat, thaw overnight, and reheat in a skillet.

Nutrition (per serving)

Approximate: 430 calories; 25 g fat; 11 g total carbs (2 g fiber; 9 g net carbs); 36 g protein. Calculated using 1.25 lb sirloin, 5 cups broccoli, 32.5 ml total cooking oil, and 1/3 cup coconut aminos. Actual values vary by ingredients and brands.