If you want a fast, flavorful weeknight dinner that fits a low-carb or keto lifestyle, this Beef and broccoli stir-fry delivers: tender slices of beef, crisp-tender broccoli, and a savory, slightly tangy sauce — all ready in about 20 minutes. Below you’ll find an easy recipe, cooking tips, ingredient substitutions, storage advice, and clear nutritional information (including carbs, fiber, sugar alcohols, and net carbs) so you can plan this meal for a keto or low-carb diet.

Why this Beef and broccoli stir-fry works

• Fast: stir-frying cooks ingredients quickly at high heat for maximum flavor.
• Keto-friendly: the recipe below is adapted to minimize net carbs while keeping classic flavor.
• Versatile: swap proteins, sauces, or vegetables to match dietary needs.

Ingredients (serves 4)

• 1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
• 1 lb (450 g) broccoli florets (cut into bite-sized pieces)
• 2 tbsp soy sauce or tamari (use low-sodium tamari for less sodium)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil (or avocado oil) for cooking
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tsp xanthan gum (or 1 tsp arrowroot for non-keto; xanthan gives thickness with virtually no carbs)
• Optional keto sweetener: 1 tbsp erythritol (adds a touch of sweetness; sugar alcohols are listed below)
• 2 green onions, thinly sliced (for garnish)
• Freshly ground black pepper and a pinch of red pepper flakes (optional)
• Salt to taste (keep in mind soy sauce adds sodium)

Simple step-by-step instructions

1. Prep: Slice steak thinly across the grain. Blanch broccoli (optional) for 1 minute in boiling water, then plunge into ice water to keep it bright and crisp; drain well.
2. Marinade (quick): Toss sliced beef with 1 tbsp soy sauce and a pinch of pepper for 5–10 minutes.
3. Heat skillet or wok over high heat. Add 1 tbsp olive oil. When shimmering, add beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.
4. In the same pan, add sesame oil. Sauté garlic and ginger 30 seconds until fragrant. Add broccoli and stir-fry 2–3 minutes until crisp-tender.
5. Return beef to pan. Add remaining 1 tbsp soy sauce, rice vinegar, and optional erythritol. Sprinkle xanthan gum over the sauce and stir quickly to thicken (xanthan blends best sprinkled, not added as liquid).
6. Toss everything together until sauce coats beef and broccoli and beef is cooked through (about 1–2 more minutes).
7. Finish with sliced green onions and serve hot.

Serving ideas

• Keep it keto: serve alone or with cauliflower rice.
• For non-keto, serve over steamed jasmine rice or noodles.
• Top with toasted sesame seeds or a drizzle of chili oil for extra flavor.

Storage and reheating

• Refrigerate in an airtight container up to 3–4 days.
• Reheat gently in a skillet over medium heat; add a splash of water if sauce has thickened.
• Freeze cooked beef and broccoli up to 2 months; texture of broccoli may soften on thaw.

Keto/Low-Carb tips

• Use tamari or low-sodium soy sauce and omit sugar for lowest carbs.
• Swap broccoli for lower-carb veggies (e.g., bok choy or Chinese broccoli) to reduce net carbs further.
• Use erythritol or monk fruit if you want a slight sweet balance; erythritol is a sugar alcohol and commonly counted as zero net carbs.

Nutritional information (approximate)
The following nutrition estimates are for the keto-adapted recipe above, serving size = 1 of 4 servings. Calculations are approximate and based on common nutrition databases and typical ingredient values.

Totals for entire recipe (approximate)

• Calories: 1,560 kcal
• Protein: 130 g
• Fat: 96 g
• Total carbohydrates: 48.6 g
• Dietary fiber: 12.5 g
• Sugar alcohols (erythritol): 12 g
• Net carbohydrates: 24.1 g

Per serving (1 of 4)

• Calories: ~390 kcal
• Protein: ~32.5 g
• Fat: ~24 g
• Total carbohydrates: ~12.2 g
• Dietary fiber: ~3.1 g
• Sugar alcohols (erythritol): ~3 g
• Net carbohydrates: ~6.0 g

Notes on the carb numbers

• “Total carbohydrates” includes all carbs from broccoli, aromatics, sauces, and the sweetener.
• “Dietary fiber” is subtracted when calculating net carbs because fiber is not digested the same way as digestible carbs.
• “Sugar alcohols” (erythritol in this recipe) are included separately; erythritol is commonly treated as zero net carbs because it’s not metabolized into blood glucose. Net carbs here are calculated as: Total carbs − fiber − sugar alcohols.
• If you omit erythritol, net carbs increase by the erythritol amount subtracted above (so net carbs per serving would be ~7.0–7.5 g depending on rounding).
• If you add a tablespoon of regular sugar or hoisin sauce, carbs will rise significantly and this will no longer be keto-friendly.

Final tips for success

• Slice the beef thin and against the grain for tenderness.
• Don’t overcrowd the pan — cook in batches if needed so meat sears rather than steams.
• For the smoothest sauce, whisk xanthan gum into a splash of soy sauce before adding to the pan, or sprinkle it slowly while stirring.
• Taste as you go and adjust soy sauce, vinegar, and sweetener to your preference.

Enjoy this savory, quick Beef and broccoli stir-fry as a low-carb weeknight staple — flavorful, satisfying, and easy to tweak for strict keto or more liberal low-carb eating. If you want, I can provide a printable recipe card, a non-keto version nutrition breakdown, or a cauliflower rice side recipe to pair with this dish. Which would you like?