This Paleo Low-Carb Keto Beef And Broccoli is an easy and satisfying weeknight meal that’s even better than takeout!
Craving a classic Chinese takeout dish but aiming to keep it healthy? With its tender beef, crisp broccoli, and savory Asian-inspired flavors, this is a satisfying meal you can easily recreate and adapt at home.
Though it may seem like a traditional Chinese recipe, beef and broccoli actually originated in the United States, likely in New York or San Francisco, in the early 1920s. Chinese immigrants adapted traditional dishes with local ingredients, in this case swapping Chinese broccoli (gai lan) for American broccoli, often used by Italian immigrants around the same time.
Today, beef and broccoli is a cornerstone of Chinese-American cuisine and a popular choice in both takeout and home kitchens. For a healthy twist, I use paleo, low-carb ingredients so you can enjoy all the comforting flavors in a more wholesome version. So, fire up your skillet (or wok!) and enjoy my guilt-free spin on a beloved takeout dish!
Is Paleo Low-Carb Keto Beef and Broccoli Healthy?
Yes, this low-carb, keto- and paleo-friendly version of beef and broccoli is a healthy choice! The recipe focuses on whole foods, avoiding the refined sugar, high-carb sides, and processed ingredients often found in traditional takeout dishes. Broccoli is packed with fiber, vitamins, and minerals, while beef is rich in high-quality protein and iron. If you serve this recipe over cauliflower rice, you’ll get an extra dose of fiber and vitamins C and K.
Why (And How to) Use Flank Steak?
Flank steak, also known as bavette, is ideal for beef and broccoli due to its robust flavor. This affordable cut, obtained from the cow’s abdominal muscles, can be a bit tough, so marinating is recommended to tenderize it. Flank steak is relatively lean and works well when thinly sliced for stir-fries like this one. It can be swapped with skirt steak, which comes from the diaphragm and has more marbling and a richer taste.
For the best texture, slice the beef thinly and against the grain. Freezing the steak for 20 to 30 minutes before slicing can firm it up a bit, making it easier to cut uniform, precise slices.
To get that perfect sear on the beef, make sure the pan is nice and hot. Also, make sure you stick to the recommended cooking time so that the beef stays tender and juicy.
How to Make Ahead and Store
Store cauliflower rice and beef and broccoli leftovers separately in airtight containers. They can be refrigerated for up to 4 days or frozen for up to 4 months. Keeping the components separate helps preserve their texture when reheated.
Serving Suggestions
This beef and broccoli is served with cauliflower rice, but if you’re not paleo or watching your carbs, you can also serve it with Steamed Rice, brown rice (for extra fiber), or even quinoa (for added protein).
Ingredients
- 1/4 cup coconut aminos divided
- 1 teaspoon fresh ginger minced and divided
- 1 teaspoon fresh garlic minced and divided
- 8 ounces flank steak thinly sliced against the grain
- 1 1/2 tablespoons avocado oil divided
- 2 1/2 cups broccoli florets
- 1/4 cup reduced-sodium beef broth
- 1/2 teaspoon sesame oil
- Salt to taste
- Green onions for garnish
- Sesame seeds for garnish
- Cooked cauliflower rice
Instructions
- In a small bowl, whisk 1 tablespoon of the coconut aminos, along with 1/2 teaspoon each of the garlic and ginger. Place the beef into the marinade and stir. Cover and refrigerate for at least 1 hour.
- Heat 1 tablespoon of the oil in a large pan over medium heat. Add the broccoli and cook, stirring frequently, until it just begins to soften, about 3-4 minutes. Add in the rest of the garlic and ginger and cook for 1 minute.
- Turn the heat to low, cover the pan, and cook until the broccoli is tender, but crisp, about 4-5 minutes. Stir it occasionally.
- Once cooked, transfer the broccoli to a plate. Turn up the heat to high and add the remaining 1/2 tablespoon of oil to the pan. Add the marinated beef and cook until browned, about 2-3 minutes. Stir the broccoli back in.
- In a small bowl, whisk together the rest of the coconut aminos, the broth, and the sesame oil. Pour it into the pan and cook until it just begins to thicken, about 1-2 minutes, stirring constantly. You don't want to cook it too long as you want it to be saucy and the meat to be tender! Season with salt to taste.
- Serve over cauliflower rice with green onion and sesame seeds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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