Keto Asian Stir-Fry with Flank Steak and Broccoli
A low-carb keto stir-fry featuring thin strips of flank steak and crisp broccoli tossed in a savory garlic-ginger sauce. This asian-inspired keto (low carb) ready in about 30 minutes pairs flank steak strips, broccoli florets, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
- 12 oz, sliced thinly against the grain flank steak strips
- 3 cups broccoli florets
- 2 tbsp sesame oil
- 4 cloves minced garlic
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp erythritol or keto sweetener
- 1/4 tsp red pepper flakes
- 1/4 cup chopped green onions
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak strips and stir-fry for 3-4 minutes until browned and just cooked through. Remove beef and set aside.
- Step 2: Add remaining 1 tbsp sesame oil to the wok and add 3 cups broccoli florets. Stir-fry for 3 minutes until bright green and tender-crisp.
- Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli, stir-frying for 30 seconds until fragrant.
- Step 4: Return beef to the wok, then stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp erythritol, and 1/4 tsp red pepper flakes. Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the beef and broccoli.
- Step 5: Remove from heat and garnish with 1/4 cup chopped green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Keto Asian Stir-Fry with Flank Steak and Broccoli take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Asian Stir-Fry with Flank Steak and Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak strips from drying out.
Can I substitute ingredients in Keto Asian Stir-Fry with Flank Steak and Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Asian Stir-Fry with Flank Steak and Broccoli for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Asian Stir-Fry with Flank Steak and Broccoli keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
