Beef and Broccoli
Low-Carb Beef
30-Minute Dinner
High Protein
Beef and Broccoli Stir Fry
Tender marinated flank steak, crisp-tender broccoli, and a glossy low-carb stir fry sauce that feels like takeout but fits your goals.
Macros (Estimated)
Calories
290 kcal
Protein
30 g
Carbs
9 g
Fat
15 g
Macros are estimates and will vary based on brands, trimming, and how much sauce you reduce.
Coach tip: Serve over cauli rice or steamed cabbage to keep carbs low while making this feel like true takeout.
Ingredients
For the beef & broccoli
- 4 cups broccoli florets (fresh or thawed from frozen)
- 1 lb flank steak (or fajita meat), thinly sliced against the grain
Marinade
- A few tbsp of soy sauce or coconut aminos (for gluten-free)
- 2 tsp sesame oil
- 1 tbsp rice vinegar or Shaoxing wine (optional, for extra depth)
- 1 tsp cornstarch (for velvety texture)
- 1/4 tsp baking soda (to tenderize the beef)
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 to thin the sauce
- 1/2–1 tsp xanthan gum, sprinkled in slowly (to thicken)
Directions
Marinate the beef
- In a medium bowl, whisk together 2 tsp soy sauce or coconut aminos, 2 tsp sesame oil, rice vinegar or Shaoxing wine (if using), 1 tsp cornstarch, and 1/4 tsp baking soda until the cornstarch is fully dissolved and the mixture is smooth.
- Pat the sliced flank steak dry with paper towels, then add it to the bowl. Toss well so every piece is coated in the marinade. Let sit at least 15–20 minutes (ideal for weeknights), or up to 1–2 hours in the fridge for maximum tenderness and flavor.
Cook the broccoli & beef
- Wash and drain the broccoli. Stir-fry in a large skillet or wok over medium-high heat with a splash of oil or water until bright green and crisp-tender, 3–5 minutes. Transfer to a bowl and set aside.
- Increase the heat to high. Add a light drizzle of oil to the same pan, then add the marinated beef in a single layer, working in batches if needed so you don’t overcrowd the pan. Sear 1–2 minutes per side until nicely browned and just cooked through. Transfer the beef to the bowl with the broccoli.
Build the sauce & finish
- Reduce the heat to medium-low. If the pan is dry, add a small splash of oil. Add the minced garlic and ginger and sauté, stirring constantly, until fragrant, about 30–60 seconds (do not let them burn).
- Add the cooked beef and broccoli back into the pan. Pour in 2 tbsp soy sauce, 1 tbsp sesame oil, sweetener, and 1/4 cup water to start, tossing everything so the beef and broccoli are coated.
- While stirring continuously, slowly sprinkle in 1/2 tsp xanthan gum. Let the mixture bubble gently until the sauce thickens and clings to the beef and broccoli. If you want it thicker, add up to another 1/2 tsp xanthan gum a pinch at a time; if it gets too thick, thin with a splash more water. Taste and adjust seasoning, then serve hot.
Notes & swaps
• Protein swap: Use sliced chicken breast or thighs in place of beef and adjust cook time.
• Extra veg: Add bell peppers, mushrooms, or snap peas and keep the sauce the same.
• Lower sodium: Use low-sodium soy sauce and add a squeeze of lime at the end for brightness.
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