Spicy Beef Stir-Fry with Broccoli and Sesame

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.

Quick stir-fried beef strips with crunchy broccoli florets and a bold sesame-spicy sauce, ideal for a low-carb keto meal. This Asian Fusion-inspired keto recipe (low carb), ready in about 25 minutes, pairs flank steak, broccoli florets, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large wok or skillet over high heat until shimmering, about 2 minutes.
  2. Step 2: Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender. Remove steak from pan and set aside.
  3. Step 3: Add remaining 1 tbsp sesame oil to the pan and toss in 3 cups broccoli florets. Stir-fry for 4 minutes until bright green and just tender.
  4. Step 4: Stir in 3 minced garlic cloves, 1 tbsp freshly grated ginger, and 1/2 tsp red chili flakes. Cook for 1 minute until fragrant.
  5. Step 5: Return the beef to the pan and add 3 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to coat and cook 2 more minutes until sauce thickens slightly and coats the ingredients.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.

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