Beef and Broccoli Stir Fry is a perfect example of how satisfying and versatile stir-fries can be on a Keto diet. The beauty of stir-frying is that you can toss nearly anything into a hot wok, infuse it with bold, savory seasonings, and have dinner ready in minutes. Tender strips of beef pair perfectly with crisp-tender broccoli, soaking up a rich, garlicky sauce that delivers all the comfort of a takeout favorite without the carbs. Served over fluffy cauliflower rice, it’s a wholesome, flavorful meal that fits right into a low-carb lifestyle while still feeling indulgent.
Ingredients
1 onion, sliced thin
2 Tbsp. green onion, chopped
2 tsp. garlic, minced (equals 2 garlic cloves)
3 tsp. oil
1 lb. boneless beef sirloin or chuck roast, sliced thin
1/3 cup dry white wine or beef broth
(Optional)1 small bag of sugar snap peas
3 cups broccoli, cut in florets
2 cups fresh mushrooms, sliced
1 Tbsp. cornstarch
1/8 tsp. pepper
1 cup beef broth
2 Tbsp. balsamic vinegar
Hot cooked rice or cauliflower rice
Instructions
In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender.
Add beef and stir fry over medium heat for 5-7 minutes until meat is no longer pink and onions are golden.
Using a slotted spoon, remove meat and onions; set aside.
Add broccoli, mushrooms and sugar snap peas to the pan. Stir fry over high heat until broccoli is tender.
In a small bowl, combine the cornstarch and pepper. Stir in broth and vinegar until smooth.
Add sauce to the pan or wok. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in beef and onions. Heat through. Serve over hot rice or cauliflower rice.
