Beef and Broccoli Stir-Fry with Keto Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender flank steak and crisp-tender broccoli coated in a savory-sweet keto sauce, perfect for serving over cauliflower rice for a satisfying low-carb meal. This Asian fusion recipe (low-carb, high-protein), ready in about 30 minutes, pairs flank steak, broccoli florets, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 335 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz flank steak
• 2 cups broccoli florets
• 2 tbsp avocado oil
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 minced garlic cloves
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1 tbsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Slice 8 oz flank steak thinly against the grain. Heat 1 tbsp avocado oil in a wok over high heat until smoking, then add steak and cook for 2-3 minutes per side until browned; remove and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the wok, then add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, then add 2 cups broccoli florets and stir-fry for 4-5 minutes until bright green and crisp-tender.
3. Step 3: Return steak to the wok, add 1/4 cup coconut aminos, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Simmer for 2 minutes until sauce thickens and coats ingredients, then drizzle with 1 tbsp sesame oil.