Sugar-Free Beef and Broccoli Stir-Fry
A quick, healthy low-carb Asian-inspired dinner ready in just 30 minutes.
Key Info:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
- Dietary: Low-carb, Keto-friendly, Sugar-free
- Cost: $8-12
Equipment Needed:
- Large wok or skillet (12-inch minimum)
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
Alternative: Any large, heavy-bottomed pan will work if you don’t have a wok.
Ingredients:
For the Meat & Vegetables:
- 1 lb (450g) flank steak or top sirloin, thinly sliced against the grain
- 4 cups (350g) broccoli florets
- 2 tsp (10g) fresh ginger, grated
- 2 cloves garlic, minced
- 4 tbsp (60ml) sesame oil, divided
For the Sauce:
- 2 tbsp (30ml) soy sauce or tamari (for gluten-free)
- ½ cup (120ml) beef broth
- 1 tbsp sugar-free sweetener (optional)
- 1 tsp black pepper
- Salt to taste
- 1 tbsp cornstarch (or ¼ tsp xanthan gum for keto)
Optional Garnish:
- Sesame seeds
- Toasted nuts
Method:
- Slice beef VERY thinly against the grain (tip: freeze for 20 minutes first for easier slicing).
- Heat 2 tbsp oil in your wok over HIGH heat until smoking.
- Add beef in small batches (don’t overcrowd!) and sear until browned, about 2-3 minutes. Remove and set aside.
- Add remaining oil and stir-fry broccoli until bright green and crisp-tender (4-5 minutes).
- Add ginger and garlic, stir-fry for 30 seconds until fragrant.
- Whisk sauce ingredients in a bowl until cornstarch is fully dissolved.
- Return beef to wok, pour in sauce, and stir until thickened (2-3 minutes).
Crucial Tips:
- Don’t overcrowd the pan – cook in batches if needed.
- Get your wok HOT before adding ingredients.
- Cut all pieces uniformly for even cooking.
- Have everything prepped before you start cooking.
Storage & Scaling:
- Keeps in fridge for 3 days.
- Freezes well for up to 2 months.
- Double recipe: cook in batches, same timing.
- Halve recipe: use same timing, smaller pan.
Common Mistakes to Avoid:
- Using cold meat (brings down pan temperature).
- Overcooking broccoli (should be crisp-tender).
- Not having ingredients ready before starting.
- Using too low heat.
Variations:
- Protein: Switch beef for chicken or shrimp.
- Vegetables: Add mushrooms, bell peppers, or snap peas.
- Heat: Add chili flakes or sriracha.
- Sauce: Use coconut aminos for soy-free version.
I’ve been making this dish for years, and the key to restaurant-quality results is blazing hot heat and quick cooking. Don’t be tempted to overcook the broccoli – it should still have some bite to it. Trust me on this one!
