Low-Carb Beef and Broccoli Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 1 hour

Cook time: 12 minutes

Total time: 1 hour and 12 minutes


  • 1 lb. Flat Iron steak, thinly sliced against the grain
  • 1/2 lb. Broccoli, cut into small florets
  • 1/4 cup Coconut Oil
  • 1 tsp Toasted sesame oil
  • 1 tsp Fish sauce

For Beef and Broccoli Marinade:

  • 1/4 cup Coconut aminos
  • 1 tsp Root ginger, peeled and grated. Do not use powdered ginger
  • 2 cloves Garlic chopped


  1. Thinly slice the Flat Iron Steak against the grain.
  2. Place the sliced beef in a small bag with coconut aminos, ginger, and garlic. Allow it to marinate in the fridge for an hour.
  3. Drain the beef from the marinade but keep the liquid for later use as the stir fry sauce.
  4. Blanch the broccoli in boiling water for two minutes and drain well.
  5. In a large wok or cast iron skillet, heat oil over medium-high heat and stir-fry the beef until it’s browned, usually for 1-3 minutes.
  6. Then remove the beef from the skillet. Stir-fry the broccoli until it becomes crisp-tender for approximately 3 minutes, add the remaining marinade, and cook for another two minutes.
  7. Return the beef to the pan with the broccoli, warm through, and add fish sauce and toasted sesame oil.
  8. Finally, serve hot.

Nutrition Facts

Calories: 364kcal

Fat: 26g

Protein: 23g

Carbohydrates: 7g

Fiber: 1g

Net carbs: 6g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Beef and Broccoli

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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