Crisp-Seared Flank Steak with Keto Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A high-protein, low-carb powerhouse featuring perfectly seared flank steak and crisp-tender broccoli in a garlic-herb avocado oil glaze, designed to fuel muscle recovery without disrupting ketosis. This Asian-inspired beef recipe (keto, high-protein), ready in about 25 minutes, pairs flank steak, avocado oil, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 542 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.

Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 542 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 8 oz flank steak dry with paper towels, then season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp avocado oil in a cast-iron skillet over medium-high heat until shimmering. Add flank steak and sear undisturbed for 2 minutes until golden brown, then flip and cook 2 more minutes for medium-rare.
  3. Step 3: Remove steak and let rest while you chop 1.5 cups broccoli into 1-inch florets. Heat remaining 1 tbsp avocado oil in the skillet, add 3 minced garlic cloves, and cook for 45 seconds until fragrant but not browned.
  4. Step 4: Add broccoli to skillet, toss to coat, and cook for 4 minutes until crisp-tender with bright green color. Stir in 1 tsp fresh thyme, then return steak to skillet.
  5. Step 5: Cook 2 minutes more, turning steak occasionally, until internal temperature reaches 125°F and sauce thickens to coat the meat slightly.

Related recipes