Keto Beef with Broccoli and Mushrooms: Savory Low-Carb Stir-Fry

Keto Broccoli Mushroom Beef is a flavorful, low-carb, paleo, Asian-inspired stir-fry featuring tender beef, crisp broccoli, and savory mushrooms with garlic, ginger, and sesame notes.

This stir-fry is naturally gluten-free and packed with vegetables, making it a healthy weeknight dinner that the whole family will enjoy. Serve it over cauliflower rice for a low-carb, takeout-style meal you can make at home.

I typically keep a bag of frozen cauliflower rice in the freezer for quick meals. It reheats quickly and pairs perfectly with this stir-fry.

The combination of coconut aminos (or tamari), fresh ginger, and toasted sesame creates a bright, savory sauce. A small amount of unflavored gelatin is used to give the sauce a slightly glossy, clingy texture—sprinkled in slowly while whisking to prevent clumps.

Common Questions

Do I need to slightly freeze the beef before slicing?
It’s not required, but placing the beef in the freezer for 15–20 minutes makes it much easier to slice thinly.

What are coconut aminos?
Coconut aminos are a soy-free, paleo-friendly alternative to tamari or soy sauce. They are usually found in the Asian or natural foods section of grocery stores. If you tolerate soy, tamari is an easy swap.

Can I use chicken instead of beef?
Yes. If using chicken thighs or breast, slice them thinly and cook a bit longer to ensure they are fully cooked through.

Printable Recipe & Directions

📖 Printable Recipe Card

Keto Broccoli Mushroom Asian Style Beef Bowls

Keto Broccoli Mushroom Beef

Author: Stacey

A low-carb, paleo, Asian-inspired stir-fry that’s quick to prepare and full of flavor.

5 from 8 votes

Prep Time: 8 mins

Cook Time: 15 mins

Total Time: 23 mins

Servings: 4

Calories: 325 kcal

Ingredients

Marinade:

1 tablespoon Coconut Aminos or Tamari
½ tablespoon Toasted Sesame Oil
1½ teaspoons Apple Cider Vinegar
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Powdered Ginger

Stir Fry:

1 lb Flank steak, sliced thin (freeze 15–20 minutes to make slicing easier)
2 tablespoons Avocado or Olive Oil (divided)
3 cups Broccoli florets
2 cups Sliced mushrooms (about 5.3 oz)
2 cloves Garlic, minced

Sauce:

2 tablespoons Coconut Aminos (or tamari)
2 teaspoons fresh grated Ginger
⅛ teaspoon Crushed Red Pepper
¼ cup Chicken or Beef Broth
1 tablespoon erythritol brown sweetener or monk fruit golden sweetener
1 tablespoon Unflavored Gelatin Powder (sprinkled in slowly while whisking)

Garnish:

2 tablespoons chopped Green Onion
1½ teaspoons Toasted Sesame Seeds

Instructions

In a large bowl, whisk together the marinade ingredients.
Add the sliced beef, toss to coat, and let it marinate for about 10 minutes.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry the beef for a few minutes until browned. Remove and keep covered to stay warm.
Add the remaining tablespoon of oil to the pan and heat over medium-high. Add broccoli, mushrooms, and garlic. Reduce heat to medium, cover, and cook about 8 minutes until vegetables are tender-crisp.
Transfer the vegetables to the bowl with the beef and keep covered.
Whisk together the sauce ingredients in a small bowl, excluding the gelatin. While whisking vigorously, sprinkle the gelatin in slowly to avoid clumping.
Heat the pan over medium and pour in the sauce. Bring it to a gentle simmer, then reduce to medium-low and stir for 3–4 minutes until the sauce begins to thicken slightly.
Add the beef and vegetable mixture back to the pan and toss to coat. Stir-fry 2–3 more minutes until heated through and the sauce clings to the ingredients.
Garnish with toasted sesame seeds and chopped green onion. Serve over cauliflower rice for a low-carb meal.