Looking for a fast dinner that doesn’t derail your low-carb goals? This beef and broccoli skillet is exactly that: simple, satisfying, and ready in under 30 minutes. Tender slices of beef, crisp-tender broccoli, and a savory sauce come together in one pan with almost no fuss.
It’s great for busy nights when you want something comforting but still light. Serve it as is, or over cauliflower rice for a complete, low-carb meal.
Low Carb Beef & Broccoli Skillet - A Quick, Flavor-Packed Weeknight Dinner
Ingredients
- 1 pound flank steak (or sirloin), thinly sliced against the grain
- 4 cups broccoli florets (fresh; or thawed if frozen, well dried)
- 2 tablespoons avocado oil (or olive oil)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
- 2 green onions, sliced (white and green parts separated)
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/3 cup coconut aminos (or low-sodium soy sauce; use tamari if gluten-free)
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon monk fruit or erythritol (or 1/2 teaspoon honey if not strict low carb)
- 1/2 cup beef broth (low sodium)
- 1 teaspoon xanthan gum (or 2 teaspoons arrowroot if moderate carb is fine)
- Freshly ground black pepper, to taste
- Cauliflower rice or shirataki rice
- Toasted sesame seeds
- Lime wedges
Instructions
- Prep the steak: Pat the beef dry with paper towels. Slice thinly against the grain. Season lightly with black pepper. Set aside while you prep the sauce.
- Make the sauce: In a bowl, whisk together coconut aminos, rice vinegar, sesame oil, fish sauce, sweetener, and beef broth. Sprinkle in xanthan gum while whisking to avoid clumps. Set aside. The sauce will thicken more as it cooks.
- Cook the broccoli: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until crisp-tender with a bit of char. Transfer to a plate.
- Sear the beef: Add the remaining 1 tablespoon oil. Increase heat to high. Spread the beef in a single layer and let it sear 1–2 minutes without moving. Stir and cook another 1–2 minutes until mostly browned but not fully cooked through. Work in batches if needed to avoid steaming.
- Aromatics in: Reduce heat to medium. Add minced garlic, grated ginger, red pepper flakes, and the white parts of the green onions. Sauté 30–45 seconds until fragrant.
- Sauce it up: Whisk the sauce again and pour it into the skillet. Toss with the beef and bring to a gentle simmer for 1–2 minutes until glossy and slightly thickened.
- Finish with broccoli: Return the broccoli to the pan. Toss to coat and cook 1–2 more minutes, just until everything is heated through and the beef is tender.
- Taste and adjust: Add more coconut aminos for salt, a splash of vinegar for brightness, or more red pepper flakes for heat. Top with the green onion tops and sesame seeds if using.
- Serve: Enjoy as is, or spoon over cauliflower rice or shirataki rice. A squeeze of lime brightens it up nicely.
What Makes This Special
- One-pan convenience: Less cleanup, more flavor. Everything cooks in a single skillet.
- Low carb, high satisfaction: You’ll get plenty of protein and fiber without the heavy carbs.
- Restaurant vibes at home: That glossy, savory sauce tastes like takeout, but it’s made with clean, simple ingredients.
- Customizable: Swap in your favorite low-carb veggies, adjust the heat, or use what you have on hand.
- Meal-prep friendly: Stores well, reheats beautifully, and works for lunches all week.
Ingredients
- 1 pound flank steak (or sirloin), thinly sliced against the grain
- 4 cups broccoli florets (fresh; or thawed if frozen, well dried)
- 2 tablespoons avocado oil (or olive oil)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
- 2 green onions, sliced (white and green parts separated)
- 1/4 teaspoon red pepper flakes (optional for heat)
For the Sauce:
- 1/3 cup coconut aminos (or low-sodium soy sauce; use tamari if gluten-free)
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon monk fruit or erythritol (or 1/2 teaspoon honey if not strict low carb)
- 1/2 cup beef broth (low sodium)
- 1 teaspoon xanthan gum (or 2 teaspoons arrowroot if moderate carb is fine)
- Freshly ground black pepper, to taste
For Serving (Optional):
- Cauliflower rice or shirataki rice
- Toasted sesame seeds
- Lime wedges
Instructions
- Prep the steak: Pat the beef dry with paper towels.
Slice thinly against the grain. Season lightly with black pepper. Set aside while you prep the sauce.
- Make the sauce: In a bowl, whisk together coconut aminos, rice vinegar, sesame oil, fish sauce, sweetener, and beef broth.
Sprinkle in xanthan gum while whisking to avoid clumps. Set aside. The sauce will thicken more as it cooks.
- Cook the broccoli: Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until crisp-tender with a bit of char. Transfer to a plate.
- Sear the beef: Add the remaining 1 tablespoon oil.
Increase heat to high. Spread the beef in a single layer and let it sear 1–2 minutes without moving. Stir and cook another 1–2 minutes until mostly browned but not fully cooked through.
Work in batches if needed to avoid steaming.
- Aromatics in: Reduce heat to medium. Add minced garlic, grated ginger, red pepper flakes, and the white parts of the green onions. Sauté 30–45 seconds until fragrant.
- Sauce it up: Whisk the sauce again and pour it into the skillet.
Toss with the beef and bring to a gentle simmer for 1–2 minutes until glossy and slightly thickened.
- Finish with broccoli: Return the broccoli to the pan. Toss to coat and cook 1–2 more minutes, just until everything is heated through and the beef is tender.
- Taste and adjust: Add more coconut aminos for salt, a splash of vinegar for brightness, or more red pepper flakes for heat. Top with the green onion tops and sesame seeds if using.
- Serve: Enjoy as is, or spoon over cauliflower rice or shirataki rice.
A squeeze of lime brightens it up nicely.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing to prevent condensation.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm gently in a skillet over medium heat with a splash of broth to loosen the sauce.
Microwave in short bursts, stirring between, to avoid overcooking the beef.
Why This is Good for You
- High in protein: Beef provides complete protein to support muscle and satiety.
- Low in carbs: Skips the sugary sauces and starchy thickeners typical in takeout versions.
- Fiber and micronutrients: Broccoli brings vitamin C, vitamin K, folate, and fiber to support digestion and overall health.
- Healthy fats: Sesame oil and avocado oil add flavor and help with absorption of fat-soluble vitamins.
- Lower sodium options: Using coconut aminos or low-sodium soy keeps salt in check.
Pitfalls to Watch Out For
- Overcrowding the pan: This steams the beef and makes it tough. Cook in batches if your skillet is small.
- Overcooking the broccoli: You want crisp-tender, not mushy. Pull it as soon as it turns bright green with a bit of bite.
- Clumpy thickener: Sprinkle xanthan gum in slowly while whisking.
If using arrowroot, mix with a little cold broth first to make a slurry.
- Too salty or too sweet: Start conservative with coconut aminos and sweetener, then adjust at the end. Different brands vary in intensity.
- Slicing with the grain: Always cut the steak against the grain for tenderness.
Alternatives
- Protein swaps: Use thinly sliced chicken thigh, pork tenderloin, or shrimp. Adjust cook times so you don’t overcook.
- Veggie variations: Add mushrooms, bell peppers, snap peas, or bok choy.
Keep the overall portion similar so the sauce-to-veg ratio stays right.
- Sauce tweaks: Add a teaspoon of chili-garlic sauce, a pinch of five-spice, or a squeeze of sriracha for extra kick.
- Strict keto: Skip the sweetener or use a few drops of liquid stevia. Keep an eye on coconut aminos since they’re slightly sweeter than soy.
- Soy-free and gluten-free: Stick with coconut aminos and verify fish sauce is gluten-free, or omit fish sauce and add a dash more sesame oil.
FAQ
Can I use frozen broccoli?
Yes. Thaw it first and pat it very dry for best browning.
Cook it a bit less than fresh broccoli since it softens faster, and don’t overcrowd the pan to avoid excess moisture.
What cut of beef works best?
Flank steak or sirloin are great options because they’re lean and slice thinly. Skirt steak also works, but it’s richer and can cook quickly, so watch the heat and time.
How do I keep the sauce low carb and still thick?
Use xanthan gum in small amounts. Sprinkle it in while whisking to avoid clumps.
It thickens as it heats and even more as it cools, so start with less than you think you need.
Is this recipe meal-prep friendly?
Absolutely. Portion it with cauliflower rice in containers and refrigerate up to 4 days. Reheat gently so the beef stays tender and the broccoli doesn’t go limp.
What can I use instead of coconut aminos?
Low-sodium soy sauce or tamari works.
If you swap, you may need a touch more sweetener since coconut aminos are naturally a bit sweeter.
Can I make it without sesame oil?
Yes. Use more avocado or olive oil and finish with a few toasted sesame seeds for flavor. The dish will still be delicious, just a little less nutty.
How spicy is it?
It’s mild by default.
Add red pepper flakes, chili-garlic paste, or sriracha to taste if you want more heat.
Can I thicken with cornstarch?
You can if you’re not strict low carb. Use about 1 tablespoon mixed with 2 tablespoons cold water, then add to the simmering sauce and cook until glossy.
What’s the best way to slice the beef thin?
Partially freeze the steak for 20–30 minutes until firm at the edges. Use a sharp knife and cut against the grain into very thin slices.
How do I make it more saucy?
Increase the beef broth to 3/4 cup and the coconut aminos to 1/2 cup, then adjust thickener slightly.
Taste and balance with a splash of vinegar.
Wrapping Up
This Low Carb Beef & Broccoli Skillet is the kind of weeknight hero you’ll make on repeat. It’s quick, flavorful, and flexible enough to match whatever’s in your fridge. Keep the steps simple, slice the beef thin, and don’t overcook the greens.
With those basics covered, you’ll have a fast, healthy dinner that tastes like your favorite takeout—minus the heavy carbs and mystery ingredients.