Beef and Broccoli Stir-Fry – Low-Carb Asian Dinner

Ingredients:

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 4 cups broccoli florets
• 3 tablespoons avocado oil or coconut oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup coconut aminos or low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon arrowroot powder or cornstarch
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Slice beef thinly against the grain into strips about 1/4 inch thick. Pat dry and season with salt and pepper.
2. In a small bowl, whisk together coconut aminos, water, rice vinegar, sesame oil, and arrowroot powder. Set sauce aside.
3. Heat a large wok or skillet over high heat. Add 2 tablespoons oil and swirl to coat.
4. Working in batches, add beef in a single layer. Let cook undisturbed for 2 minutes to develop a sear.
5. Flip beef and cook for another 1-2 minutes until browned but still slightly pink. Remove to a plate.
6. Add remaining tablespoon of oil to the wok. Add broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
7. Add minced garlic, ginger, and red pepper flakes. Stir constantly for 30 seconds until fragrant.
8. Return beef to the wok with any accumulated juices. Pour sauce over everything.
9. Toss everything together and cook for 1-2 minutes until sauce thickens and coats the beef and broccoli.
10. Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.

Nutrition (per serving):

Calories: 385 | Protein: 40g | Carbs: 11g | Fiber: 3g | Fat: 20g

Why This Recipe Works

This beef and broccoli rivals any takeout version but is healthier and ready in the same time it takes to order delivery. The key is high heat and quick cooking – this creates the characteristic sear on the beef while keeping it tender. Slicing beef against the grain ensures each bite is tender, not chewy. Using coconut aminos keeps sodium lower while adding a slightly sweet flavor. The sauce thickens beautifully and clings to every piece of beef and broccoli.

Health Benefits

• High Protein Content: With 40 grams of protein per serving, this meal supports muscle building and repair.
• Low Carb Option: Only 11 grams of carbs makes this perfect for low-carb, keto, and paleo diets.
• Iron-Rich: Beef provides heme iron, the most easily absorbed form, essential for energy and oxygen transport.
• Cruciferous Vegetables: Broccoli contains sulforaphane and other compounds that support detoxification and may reduce cancer risk.

Chef’s Tips for Perfect Results

• Slice Against the Grain: Look for the direction of muscle fibers and slice perpendicular to them. This makes beef tender, not chewy.
• Super High Heat: The wok or pan should be smoking hot. This creates the sear and prevents steaming.
• Don’t Overcrowd: Cook beef in batches if needed. Overcrowding lowers temperature and causes steaming instead of searing.
• Blanch Broccoli First: For even more tender broccoli, blanch in boiling water for 2 minutes before stir-frying.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Sirloin, ribeye, or skirt steak all work well. Choose tender cuts that cook quickly at high heat.

What if I don’t have coconut aminos?

Regular low-sodium soy sauce works perfectly. Use the same amount as you would coconut aminos.

Can I add other vegetables?

Absolutely! Try snap peas, bell peppers, mushrooms, or baby corn. Add them with the broccoli.

Final Thoughts

This beef and broccoli stir-fry is healthier, fresher, and more delicious than takeout. It’s packed with protein, low in carbs, and ready in less time than delivery. Once you master this recipe, you’ll never need to order Chinese takeout again.