Keto Chinese Beef and Broccoli (Better Than Takeout and Low Carb)

If you’re craving Chinese takeout but trying to stay low carb, this Keto Chinese Beef and Broccoli recipe is your new best friend. It’s fast, full of flavor, and doesn’t leave you with that heavy, bloated feeling after. We’re talking juicy beef, crisp-tender broccoli, and a rich sauce that clings to every bite. And yep, it’s 100% keto.

This meal takes less than 30 minutes, uses one pan, and you can eat it straight out of the skillet if you’re not into dishes. If you’re new to keto or just want to eat a bit cleaner, this is a go-to that doesn’t feel like diet food at all.

What Makes this Chinese Beef and Broccoli Keto

Let’s keep it simple: low carbs, high flavor. Regular Chinese food often comes packed with sugar, cornstarch, and mystery sauces that spike your blood sugar. This version skips all that.

• No sugar
• No cornstarch
• No weird thickeners
• No rice or noodles

Instead, we swap in coconut aminos or tamari, a keto-friendly thickener (like xanthan gum), and plenty of real ingredients. You get the same bold, savory taste without the carb crash.

The Ingredients (and Why They Work)

Here’s what you’ll need:

• 1 lb flank steak or sirloin, sliced thin
• 4 cups fresh broccoli florets
• 2 tbsp avocado oil or olive oil
• 1/4 cup coconut aminos (or tamari if you prefer)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1/2 tsp xanthan gum (for thickening)
• Salt and pepper, to taste
• Optional: red pepper flakes or a few drops of hot sauce if you like a little heat

Why flank steak? It’s lean, cooks fast, and slices up nice and thin. Perfect for that quick sizzle in the pan. Broccoli brings in crunch, fiber, and loads of vitamins. Coconut aminos give that umami hit without the sugar.

How To Make this Keto Chinese Beef and Broccoli (Step-by-Step)

• Slice the steak thin. Freeze it for 15 minutes first to make it easier to cut. You want thin strips so they cook fast and soak up that sauce.
• Make the sauce. In a small bowl, mix the coconut aminos, sesame oil, garlic, ginger, salt, pepper, and xanthan gum. Stir well until it thickens slightly.
• Cook the beef. Heat 1 tbsp of oil in a large pan or wok. Add the beef and stir-fry over medium-high heat until browned. Should take about 4-5 minutes. Don’t crowd the pan — work in batches if you need to.
• Set the beef aside. Once it’s cooked, remove it from the pan and set it on a plate.
• Stir-fry the broccoli. In the same pan, add the other tablespoon of oil. Toss in the broccoli. Stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
• Bring it all together. Return the beef to the pan. Pour in the sauce. Stir well to coat everything. Let it simmer for 2 minutes until the sauce thickens and sticks.
• Taste and tweak. Add a splash more aminos or a pinch of salt if needed. If it’s too thick, a splash of water or broth loosens it right up.

Tips That Actually Help

• Use fresh broccoli, not frozen. Frozen releases too much water and turns mushy.
• Don’t skip the ginger. It makes a big difference. Use fresh, not powdered.
• Xanthan gum can clump. Sprinkle it slowly while stirring. If it’s your first time using it, go easy. A little goes far.
• Slice beef against the grain. This keeps it tender, not chewy.

Meal Prep Friendly

Make a double batch. This dish holds up great in the fridge for 3-4 days. Just reheat in a pan (or microwave if you’re in a rush). If you want to bulk it up, serve over cauliflower rice or shredded cabbage.

You can even freeze it. Let it cool, pack it into freezer-safe containers, and it’ll be ready for a quick dinner later. Just thaw and reheat in a skillet.

Swaps If You’re Missing Ingredients

• No flank steak? Use sirloin, ribeye, or even ground beef in a pinch.
• No coconut aminos? Tamari or even low-sodium soy sauce works if you’re not strict keto.
• No xanthan gum? You can skip it entirely or reduce the sauce down more slowly to thicken.

What It Tastes Like

This isn’t just “good for keto.” It’s just plain good. The beef is juicy, a little crispy on the edges, soaked in savory sauce. The broccoli holds its own — not just filler, but a key player. And that sauce? Slightly garlicky, a little tangy, and coats everything like the good stuff from your favorite Chinese place.

Except you made it yourself. And you didn’t need to order takeout, wait 40 minutes, or fall asleep on the couch after.

Personal Story Time

This recipe saved my dinner routine during the second month of going keto. I was over eggs. Burnt out on bacon. And I was this close to calling the local Chinese spot. I remembered this combo and gave it a go. Never looked back.

My kids even ate it without complaining. That almost never happens unless pizza is involved. Now it’s in regular rotation. I even bring it to potlucks with a keto label and watch people eat it like it’s cheat day.

What to Serve with It

You don’t need much else, but if you’re feeding a crowd or want to stretch it:

• Cauliflower rice
• Sautéed cabbage with garlic
• Shirataki noodles
• Fried eggs on the side

Keep it low carb and you’re golden.

Nutrition Info (Roughly)

• Calories: 330 per serving
• Fat: 20g
• Carbs: 5g net
• Protein: 30g

This can shift depending on your ingredients, but it’s safe for keto and won’t knock you out of ketosis.

Conclusion

You don’t need to give up your favorite flavors to eat low carb. You just need to tweak them. This Keto Chinese Beef and Broccoli brings that same big flavor without the carbs, without the guilt, and without the regret.

It’s fast, simple, and tastes like takeout — only better. And cheaper. And honestly, way fresher.

Try it once. Keep it forever.

Pin This Recipe

If you’re always forgetting what to cook, pin this now and thank yourself later. Perfect for weeknights, meal prep, or those nights when you almost hit the drive-thru but didn’t.

Keep it simple. Keep it tasty. Stay keto.

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