A flavorful and low-carb Keto Beef and Broccoli recipe made with tender flank steak and fresh broccoli cooked in a savory soy-based sauce, perfect for a healthy dinner.
Author:Sandra
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes
Yield:4 servings
Category:Main Course
Method:Slow Cooking
Cuisine:Asian
Diet:Low Carb
Ingredients
Beef and Broccoli
1.5 lbs flank steak, sliced thinly
2 cups broccoli florets
Sauce
1/2 cup soy sauce or coconut aminos
1/4 cup beef broth
2 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp erythritol or preferred sweetener (optional)
Salt and pepper to taste
Garnish
Sesame seeds for garnish
Instructions
Prepare the sauce: In a bowl, whisk together soy sauce or coconut aminos, beef broth, sesame oil, minced garlic, minced ginger, erythritol if using, salt, and pepper until well combined.
Place beef in crockpot: Arrange the thinly sliced flank steak in the crockpot evenly.
Add sauce to beef: Pour the prepared sauce mixture over the beef and stir gently to ensure all the meat is coated.
Cook the beef: Cover the crockpot and cook on low for 6 hours or on high for 3 hours until the beef is tender.
Add broccoli: About 30 minutes before the end of the cooking time, add the broccoli florets to the crockpot and stir to combine.
Finish cooking: Continue cooking uncovered for the last 30 minutes to allow the broccoli to cook but stay crisp.
Serve: Spoon the beef and broccoli onto plates and garnish with sesame seeds before serving hot.
Notes
For a soy-free version, use coconut aminos instead of soy sauce.
If you don't have erythritol, you can omit the sweetener or substitute with another keto-friendly sweetener.
Be careful not to overcook the broccoli to maintain its texture and nutrients.
Slicing the flank steak thinly across the grain helps keep the meat tender.
If you prefer, use frozen broccoli florets but reduce the final cooking time with broccoli to 15 minutes.