A flavorful and keto-friendly Beef and Broccoli recipe cooked slowly in a crockpot, featuring tender flank steak and crisp broccoli florets coated in a savory soy-based sauce with garlic, ginger, and sesame oil.
Total Time:6 hours 15 minutes
Yield:4 servings
Ingredients
Beef and Marinade
1.5 lbs flank steak, sliced thinly
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
Vegetables and Garnish
2 cups broccoli florets
Sesame seeds for garnish
Instructions
Prepare the Beef: Place the thinly sliced flank steak into the crockpot, ensuring the pieces are spread evenly.
Mix The Sauce: In a bowl, whisk together soy sauce (or coconut aminos), beef broth, sesame oil, minced garlic, minced ginger, erythritol, salt, and pepper until well combined.
Add Sauce to Beef: Pour the prepared sauce over the beef in the crockpot and stir gently to coat the meat thoroughly.
Slow Cook: Cover the crockpot with its lid and cook the beef on low for 6 hours for tender results, or on high for 3 hours if short on time.
Add Broccoli: About 30 minutes before the cooking completes, add the broccoli florets to the crockpot and stir to mix them into the beef and sauce.
Finish and Serve: After cooking, serve the hot beef and broccoli garnished with a sprinkle of sesame seeds for added flavor and crunch.
Notes
Use coconut aminos as a soy-free and lower sodium alternative to soy sauce.
Adjust erythritol or sweetener quantity according to your taste preference or omit for a savory-only dish.
For a thicker sauce, you can remove the lid during the last 15 minutes of cooking to reduce the liquid.
Slice the steak thinly against the grain to ensure tender bites.
Broccoli can be substituted with other low-carb vegetables like asparagus or green beans.
