Beef and Broccoli
⚡ KevEats Recipe
Beef and Broccoli Stir Fry
Tender marinated flank steak, crisp-tender broccoli, and a glossy low-carb stir fry sauce.
This beef and broccoli stir fry feels like takeout but is built to fit your goals. The quick marinade tenderizes the beef, the sauce gets glossy without sugar, and the whole thing works perfectly over cauliflower rice, cabbage, or regular rice.
290
Calories
30g
Protein
15g
Fat
9g
Carbs
Ingredients
Beef & Broccoli
- 4 cups broccoli florets, fresh or thawed from frozen
- 1 lb flank steak or fajita meat, thinly sliced against the grain
Marinade
- 2 tsp soy sauce or coconut aminos
- 2 tsp sesame oil
- 1 tbsp rice vinegar or Shaoxing wine
- 1 tsp cornstarch
- 1/4 tsp baking soda
Stir Fry Sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp monk fruit or stevia, to taste
- 1/4–1/2 cup water, as needed
- 1/2–1 tsp xanthan gum, sprinkled slowly
Macro Toggle
Per Serving
290 calories • 30g protein • 9g carbs • 15g fat
290 calories • 30g protein • 9g carbs • 15g fat
Kev Tip
Slice against the grain.
This is the biggest move for tender beef. Thin slices across the grain cook fast and stay tender.
Make It Fit Your Macros
Lower carb: serve over cauliflower rice or cabbage.
Higher carb: serve with jasmine rice or noodles.
Lower sodium: use low-sodium soy sauce and finish with lime.
Higher carb: serve with jasmine rice or noodles.
Lower sodium: use low-sodium soy sauce and finish with lime.
Meal Prep Notes
Store in airtight containers for 3–4 days. Reheat gently and add a splash of water if the sauce thickens too much.
Instructions
- 1Whisk soy sauce or coconut aminos, sesame oil, rice vinegar or Shaoxing wine, cornstarch, and baking soda until smooth.
- 2Pat sliced flank steak dry, then toss with marinade until fully coated.
- 3Let beef marinate at least 15–20 minutes, or up to 1–2 hours in the fridge.
- 4Stir-fry broccoli over medium-high heat with a splash of oil or water until bright green and crisp-tender, 3–5 minutes. Remove and set aside.
- 5Increase heat to high. Add beef in a single layer, working in batches if needed. Sear 1–2 minutes per side until browned.
- 6Remove beef and add it to the broccoli.
- 7Reduce heat to medium-low. Add garlic and ginger and sauté 30–60 seconds.
- 8Add beef and broccoli back to the pan with soy sauce, sesame oil, sweetener, and 1/4 cup water.
- 9Sprinkle in xanthan gum slowly while stirring until the sauce thickens and clings.
- 10Thin with more water if needed, taste, adjust seasoning, and serve hot.
Dinner Notes
Macro note.
Estimates are based on 4 servings from 1 lb flank steak, 4 cups broccoli, sauce, and oil. Rice or noodles are not included.
Takeout texture move.
Do not overcrowd the pan. Searing in batches gives the beef better browning.
Protein swap.
Use sliced chicken breast, chicken thighs, or shrimp and adjust cook time as needed.
