I just made the best low carb beef and broccoli and I swear Keto Beef Slow Cooker Recipes can actually taste like the real deal.

Jump to Recipe

I’m obsessed with this Low Carb Keto Beef And Broccoli because it hits that sticky-sweet soy vibe without wrecking my carb count. I love shreddy beef bathing in beef broth and glossy sesame oil, plus broccoli that still snaps.

It’s the kind of dinner that makes takeout jealous. And it’s stupid easy to throw into Slow Cooker Keto Meals or pull out for a Healthy Dinner In Crockpot night when life is chaotic.

No fake guilt here, just big beef flavor, bright garlic-ginger punch, and sauce that clings to every bite. I want it every week.

No fuss, all flavor.

Ingredients

Print Recipe (No Advertisments)

Flank steak: hearty protein, thin slices cook fast and stay tender.
Broccoli: bright crunch and fiber, it’s the veggie backbone.
Soy sauce/tamari: salty umami, tamari’s better if you need gluten free.
Beef broth: adds rich depth without carbs, keeps things saucy.
Coconut aminos: a milder, slightly sweet swap for soy.
Sesame oil: nutty aroma, a little goes a long way.
Rice vinegar: brightens flavors, cuts through richness nicely.
Sweetener: keeps it keto sweet, start small and adjust.
Ginger: zippy warmth, it’s fresh and wakes up the dish.
Garlic: savory punch, essential for that takeout feel.
Avocado oil: neutral high-heat oil for nice browning.
Xanthan gum: thickens sauce without carbs, sprinkle at the end.
Green onions: fresh bite and color, sprinkle over before serving.
Sesame seeds: tiny crunch and look good on top.
Red pepper flakes: add heat if you like a kick.
Salt and pepper: basic seasoning, adjust to taste.

Ingredient Quantities

1 1/2 pounds flank steak or skirt steak, thinly sliced against the grain

4 cups broccoli florets (about 1 large head), blanched or steamed until bright green

1/3 cup soy sauce or tamari (use tamari for gluten free)

1/2 cup beef broth

2 tablespoons coconut aminos (optional, can replace some soy for milder sweetness)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 to 2 tablespoons erythritol or monk fruit sweetener (start with 1 tbsp and add if you like it sweeter)

1 tablespoon fresh ginger, minced (about a 1 inch piece)

3 cloves garlic, minced

1 tablespoon avocado oil or neutral oil for searing (if using instant pot or browning first)

1 teaspoon xanthan gum (for thickening the sauce, sprinkle in at the end)

2 green onions, thinly sliced (for garnish)

1 teaspoon sesame seeds (for garnish, optional)

1/4 teaspoon crushed red pepper flakes (optional, for heat)

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Trim and thinly slice 1 1/2 pounds flank or skirt steak against the grain, season lightly with salt and pepper, set aside.

2. Blanch or steam 4 cups broccoli florets until bright green but still a little crisp, drain and set aside so they dont overcook later.

3. In a bowl whisk together 1/3 cup soy sauce or tamari, 1/2 cup beef broth, 2 tablespoons coconut aminos (optional), 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 to 2 tablespoons erythritol or monk fruit sweetener (start with 1), 1 tablespoon minced fresh ginger, and 3 cloves minced garlic.

4. If using an Instant Pot and you want extra flavor sear the steak: heat 1 tablespoon avocado or neutral oil on Sauté, brown the sliced steak in batches for 1 minute per side, just enough to get color, then remove and add to the sauce. If using a slow cooker skip searing and add the raw steak to the cooker with the sauce.

5. Pour the sauce into the Instant Pot or slow cooker with the steak. For Instant Pot cook on High Pressure for 8 minutes then quick release; for slow cooker cook on Low 4 to 6 hours or on High 2 to 3 hours until beef is tender.

6. Taste the sauce and adjust sweetness, salt or tang, add 1/4 teaspoon crushed red pepper flakes if you want heat.

7. Add the blanched broccoli to the cooker or Instant Pot and stir to combine, let it warm through for 2 to 5 minutes so it stays crisp.

8. To thicken the sauce sprinkle 1 teaspoon xanthan gum evenly over the surface and stir quickly to avoid clumping; it will thicken almost immediately. If sauce gets too thick add a splash of beef broth.

9. Serve over cauliflower rice or on its own, garnish with 2 thinly sliced green onions and 1 teaspoon sesame seeds. Enjoy, its a great low carb swap for takeout.

Equipment Needed

1. Sharp chef’s knife for trimming and thinly slicing the steak
2. Sturdy cutting board
3. Large mixing bowl and whisk (for the sauce)
4. Instant Pot or slow cooker (pick one)
5. Heavy skillet or cast iron pan for searing, if you choose to brown the beef
6. Steamer basket or large pot and colander for blanching broccoli
7. Tongs or a slotted spoon for handling steak and broccoli
8. Measuring cups and spoons (including a 1/3 cup and teaspoon measures)

FAQ

Q: Can I make this gluten free? A: Yes. Use tamari instead of soy sauce and double check your beef broth is gluten free. Coconut aminos also help add a slightly sweeter, soy free taste.

Q: How do I get the steak tender and not chewy? A: Slice the flank or skirt steak very thin against the grain. Marinate a little if you got time and don't overcook it. A quick high heat sear or a short cook in an Instant Pot keeps it tender.

Q: How do I thicken the sauce without extra carbs? A: Sprinkle the xanthan gum in at the end while stirring, a little goes a long way. Start with 1 teaspoon and whisk fast so it doesn't clump.

Q: What's the best way to prep the broccoli so it stays bright and crisp? A: Blanch or steam it just until bright green and slightly tender, then shock in ice water if you like it extra crisp. That stops cooking and keeps the color.

Q: How many carbs is a serving roughly? A: This is low carb. Most carbs come from the broccoli and the small amount of sweetener. Expect around 4 to 6 net carbs per serving depending on portion size and whether you use erythritol or monk fruit which don't add net carbs.

Q: Can I make this spicier or milder? A: Yes. Add or skip the crushed red pepper flakes to change heat. You can also add more coconut aminos or extra sweetener if you want it milder and a touch sweeter.

Low Carb Keto Beef And Broccoli Recipe Substitutions and Variations

Flank/skirt steak:
- Top sirloin, thinly sliced against the grain (slightly leaner, similar chew)
- Flat iron or hanger steak, sliced thin (great beefy flavor)
- Thinly sliced chicken thigh or turkey breast (for a lighter, lower fat option)
Soy sauce / tamari:
- Coconut aminos (lower sodium, slightly sweeter, already listed but worth swapping fully)
- Liquid aminos (Bragg) for similar salty umami if you want a different brand
- Low sodium soy sauce mixed with a splash of fish sauce for deeper umami
Erythritol / monk fruit sweetener:
- Allulose (tastes more like sugar, browns a bit, lower cooling effect)
- A small amount of stevia glycerite or powdered stevia (use sparingly, very sweet)
- Leave out entirely if you prefer savory only, or add 1/2 teaspoon of powdered monk fruit for a hint
Xanthan gum (thickener):
- Guar gum (use about the same amount, gives similar viscosity)
- 1/2 teaspoon psyllium husk powder (thickens and adds body, might cloud the sauce)
- Reduce sauce and simmer longer to concentrate, no added thickener needed

Pro Tips

1. slice the steak very thin and against the grain. thicker pieces or cutting with the grain will make it chewy. if you can freeze the steak for 20 minutes first it slices way cleaner.

2. don’t overcook the broccoli. blanch or steam until bright green and still got a little snap. if it sits in the hot sauce too long it goes mushy, so add it at the end and just warm through.

3. brown the meat in batches and deglaze the pan with a splash of beef broth before adding the sauce. those browned bits add a ton of flavor. don’t crowd the pan or you’ll steam instead of brown.

4. xanthan gum thickens almost instantly so sprinkle it very slowly while whisking, or mix it with a little cold broth first to avoid weird clumps. start with less than a teaspoon if you want a looser sauce and always adjust after it rests for a minute.

Low Carb Keto Beef And Broccoli Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made the best low carb beef and broccoli and I swear Keto Beef Slow Cooker Recipes can actually taste like the real deal.

Servings

servings

Calories

417

kcal

Equipment: 1. Sharp chef’s knife for trimming and thinly slicing the steak
2. Sturdy cutting board
3. Large mixing bowl and whisk (for the sauce)
4. Instant Pot or slow cooker (pick one)
5. Heavy skillet or cast iron pan for searing, if you choose to brown the beef
6. Steamer basket or large pot and colander for blanching broccoli
7. Tongs or a slotted spoon for handling steak and broccoli
8. Measuring cups and spoons (including a 1/3 cup and teaspoon measures)

Ingredients

1 1/2 pounds flank steak or skirt steak, thinly sliced against the grain
4 cups broccoli florets (about 1 large head), blanched or steamed until bright green
1/3 cup soy sauce or tamari (use tamari for gluten free)
1/2 cup beef broth
2 tablespoons coconut aminos (optional, can replace some soy for milder sweetness)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 to 2 tablespoons erythritol or monk fruit sweetener (start with 1 tbsp and add if you like it sweeter)
1 tablespoon fresh ginger, minced (about a 1 inch piece)
3 cloves garlic, minced
1 tablespoon avocado oil or neutral oil for searing (if using instant pot or browning first)
1 teaspoon xanthan gum (for thickening the sauce, sprinkle in at the end)
2 green onions, thinly sliced (for garnish)
1 teaspoon sesame seeds (for garnish, optional)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
Salt and black pepper to taste

Directions

Trim and thinly slice 1 1/2 pounds flank or skirt steak against the grain, season lightly with salt and pepper, set aside.
Blanch or steam 4 cups broccoli florets until bright green but still a little crisp, drain and set aside so they dont overcook later.
In a bowl whisk together 1/3 cup soy sauce or tamari, 1/2 cup beef broth, 2 tablespoons coconut aminos (optional), 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 to 2 tablespoons erythritol or monk fruit sweetener (start with 1), 1 tablespoon minced fresh ginger, and 3 cloves minced garlic.
If using an Instant Pot and you want extra flavor sear the steak: heat 1 tablespoon avocado or neutral oil on Sauté, brown the sliced steak in batches for 1 minute per side, just enough to get color, then remove and add to the sauce. If using a slow cooker skip searing and add the raw steak to the cooker with the sauce.
Pour the sauce into the Instant Pot or slow cooker with the steak. For Instant Pot cook on High Pressure for 8 minutes then quick release; for slow cooker cook on Low 4 to 6 hours or on High 2 to 3 hours until beef is tender.
Taste the sauce and adjust sweetness, salt or tang, add 1/4 teaspoon crushed red pepper flakes if you want heat.
Add the blanched broccoli to the cooker or Instant Pot and stir to combine, let it warm through for 2 to 5 minutes so it stays crisp.
To thicken the sauce sprinkle 1 teaspoon xanthan gum evenly over the surface and stir quickly to avoid clumping; it will thicken almost immediately. If sauce gets too thick add a splash of beef broth.
Serve over cauliflower rice or on its own, garnish with 2 thinly sliced green onions and 1 teaspoon sesame seeds. Enjoy, its a great low carb swap for takeout.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.