This Beef Stir Fry recipe is made with thinly-sliced marinated flank steak and tender crisp broccoli sautéed in a savory Asian sauce. It’s a quick and easy low carb, paleo & keto-friendly dish made in under 20 minutes in one pan.
AN EASY STIR FRY PERFECT FOR WEEKNIGHT DINNERS
We love an easy stir fry dish for busy weeknights. They come together so quickly and you can customize them with pretty much whatever you have in your fridge.
My family loves a good stir fry served over a bowl of fried rice or cauliflower rice when they want to stay low carb. A few easy stir-fry recipes we love include chicken and broccoli, beef and broccoli, Mongolian beef stir fry and this easy beef stir fry.
IS STIR FRY HEALTHY?
So you may be wondering are stir fries good for you? I definitely think homemade stir-fries are a healthy dinner option. Growing up in an Asian household, quick and easy stir fries were a regular thing since they are so versatile.
Making your own healthy stir fry means you can control the amount of oil, sodium and pack them with more fresh vegetables. Homemade stir fry is definitely a much better and healthier option than ordering take-out at the local Asian restaurant.
INGREDIENTS YOU NEED FOR THIS EASY BEEF STIR FRY RECIPE:
Most restaurant-style Chinese beef stir fry dishes call for lots of sodium, brown sugar and oil.
Our healthy beef stir fry recipe is low carb, soy-free, gluten-free, sugar-free, paleo and Whole30 compliant.
FOR THE HOMEMADE STIR FRY SAUCE:
- coconut aminos
- fish sauce OR Trader Joe’s Mushroom Company Multipurpose Mushroom Seasoning
- toasted sesame oil
- grated fresh ginger
- minced garlic
- salt and black pepper, to taste
- optional: preferred sweetener such as monk fruit, erythritol, coconut sugar (paleo), honey (paleo), orange juice OR date paste for Whole30
- optional: xanthan gum to thicken (can also use arrowroot starch for paleo)
FOR THE STIR FRY:
- flank steak, thinly-sliced
- broccoli florets or your favorite vegetables:
- mixed vegetables: use your favorites such as: bok choy, bell peppers, asparagus, broccoli are all delicious choices and if you’re not keto or too low carb, you can also add pineapple. snow peas or snap peas
HOW TO MAKE STIR FRY SAUCE:
So what kind of sauce do you use for beef stir fry? Our homemade stir fry sauce uses easy kitchen pantry ingredients that you may already have especially if you’re already following a keto diet.
You simply blend together the coconut aminos, fish sauce, sesame oil, garlic, salt and pepper and allow them to simmer on the stove. To thicken the sauce, you simply add xanthan gum (which acts like cornstarch) and whisk until the sauce thickens.
What’s great about this sauce is that you make it ahead and store it in an airtight container in the fridge for up to 5 days.
WHAT CUT OF BEEF?
So you may be wondering what meat do you use for stir-fry? Since stir-fries are meant to cook quickly, you want to choose a tender steak that’s relatively inexpensive. We think the best beef cuts to use in stir-fry are:
- flank steak
- top sirloin steak
HOW TO PREPARE BEEF FOR STIR FRIES:
Once you choose the right type of beef, how to prepare it is just as crucial when making the best stir fry.
- thinly slice your beef against the grain
- use a very hot pan or wok – heat oil until shimmering in order to sear the steak proper and do not overcrowd the pan
HOW TO MAKE BEEF STIR FRY:
- MAKE THE SAUCE: In a medium bowl, whisk together all the ingredients for the sauce, until combined.
- MARINATE THE BEEF: Season beef with salt and pepper and drizzle with 1 teaspoon of sauce. Allow to marinate while cooking the vegetables
- BLANCHE THE BROCCOLI: Heat oil and add the broccoli to the pan along with some water, until just tender. Drain and set aside.
- SEAR THE BEEF: Heat remaining oil same pan until hot. Add beef and cook until seared. Add the broccoli back in along with the sauce. Turn heat to high and allow the sauce to thicken and bubble. Adjust seasonings as needed.
- GARNISH: Serve immediately and garnish with sesame seeds if desired.
REASONS WE LOVE THIS LOW CARB STIR FRY RECIPE:
- it’s gluten-free, sugar-free, paleo, keto, low carb and Whole30 compliant
- about 20 minutes to make in one pan
- simple to customize with any vegetable or protein you like
- low carb, gluten free, keto, paleo, Whole30 compliant and diabetic friendly
- it’s delicious and makes a much healthier option than ordering Chinese take-out
- easy to make ahead and works great for Sunday meal prep
HOW MANY CARBS ARE IN THIS PALEO STIR FRY?
So what are the macros for Keto stir fry? The macros for one serving of our Whole30 stir fry are:
- 186 calories
- 5 grams NET carbs
- 20 grams FAT
- 9 grams PROTEIN
WHAT TO SERVE BEEF STIR FRY WITH?
This beef stir fry tastes delicious alone or you can serve with a side of cauliflower rice, zucchini noodles or spaghetti squash if you’re low carb, paleo and Whole30.
For those that do not have any dietary concerns, enjoy it over a bowl of jasmine rice or lo mein noodles.
STIR FRY VARIATIONS:
What I love about stir fries is that you can customize this easy dinner recipe with what you have in your kitchen:
Protein: instead of using steak, you can use chicken, pork, shrimp, tofu or tempeh for a meatless stir-fry dish
Vegetables: use your favorites such as: bok choy, bell peppers, broccoli are all delicious choices and if you’re not keto or too low carb, you can also add pineapple. snow peas or snap peas
Other stir fry recipes you might like:
Beef Stir Fry is made with thinly-sliced marinated flank steak and tender crisp broccoli sauteed in a savory Asian sauce. It's a quick and easy low carb, paleo & keto-friendly dish made in under 20 minutes in one pan.
- For the Sauce:
- 3 Tablespoons coconut aminos
- 1 tablespoon fish sauce OR 1 teaspoon Trader Joe's Mushroom Company Mushroom & Umami Seasoning Powder
- 1 teaspoon monk fruit sweetener optional
- 1 teaspoon toasted sesame oil
- 1 clove garlic , finely minced
- 1/4 teaspoon grated fresh ginger
- 1 teaspoon xanthan gum , optional to thicken sauce
- salt and black pepper to taste
- 2 tablespoons chicken broth
- FOR THE STIR-FRY:
- 1 tablespoon avocado oil , divided
- 3-1/2 cups broccoli florets
- 2 tablespoons water for blanching broccoli
- 3/4 pound flank steak , trimmed of fat, very thinly sliced against the grain
- 1 clove garlic , finely minced
- 1/4 teaspoon grated fresh ginger
- toasted sesame seeds , for garnish
- green onions , for garnish
- Make the sauce:
- Whisk together all of the ingredients for the sauce. In a separate bowl, season the beef with salt and pepper and add 1 tablespoon of the sauce over the beef and stir until coated. Set aside.
- Meanwhile blanch the broccoli:
- In a wok or non-stick pan, heat 1 teaspoon of oil & add the broccoli florets and cook for about 1-2 minutes, until tender, add a tablespoon of water if necessary. Transfer broccoli to a plate.
- Wipe pan down & heat remainder of the oil over high heat. Allow the pan to get hot enough that you start seeing a little bit of smoke rising.
- Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Add the garlic and continue cooking until the meat is no longer pink (about 1-2 minutes making sure not to overcook). Pour in the sauce, stirring constantly, until the sauce boils and thickens - about 30 seconds. Add more water if needed to thin out the sauce. Quickly stir in the broccoli and toss everything together to coat well. Salt and pepper to taste.
- Sprinkle with sesame seeds and chopped green onions if desired. Serve hot with favorite sides.