Ingredients:
- 1 lb (450g) beef, thinly sliced (sirloin, flank steak, or ribeye work well)
- 2 cups broccoli florets
- 1 cup mushrooms, sliced (button mushrooms or cremini)
- 2 tbsp olive oil (or avocado oil)
- 2 cloves garlic, minced
- 1/4 cup beef broth (or chicken broth)
- 2 tbsp soy sauce (or coconut aminos for a gluten-free version)
- 1 tbsp heavy cream (optional, for creaminess)
- 1 tsp dried thyme (or fresh thyme)
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- 1 tbsp butter (for extra richness, optional)
Instructions:
- Prepare the ingredients:
- Slice the beef into thin strips against the grain. Set aside.
- Wash and chop the broccoli into florets, and slice the mushrooms. Mince the garlic.
- Cook the broccoli:
- In a large skillet or frying pan, heat 1 tbsp of olive oil over medium heat.
- Add the broccoli florets and sauté for about 4-5 minutes until they are slightly tender but still crisp. Remove from the skillet and set aside.
- Cook the beef:
- In the same skillet, add another tablespoon of olive oil and heat over medium-high heat.
- Add the sliced beef to the pan in a single layer. Let it sear for 2-3 minutes until browned, then flip the beef and cook for another 2 minutes on the other side. Remove the beef from the skillet and set aside.
- Sauté the mushrooms and garlic:
- In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until the mushrooms are soft and browned. Stir occasionally to ensure they don’t burn.
- Make the sauce:
- Once the mushrooms are cooked, add the beef broth, soy sauce, and dried thyme. Stir to combine and scrape any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
- If using, add heavy cream for a richer sauce and stir to combine.
- Combine and finish:
- Add the cooked beef and broccoli back into the skillet. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the broccoli to reheat.
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Add butter at the end for extra richness, if desired. Stir until melted.
- Serve:
- Serve the Keto Broccoli Mushroom Beef hot, either on its own or with a side of cauliflower rice for a complete meal.
Tips:
- Beef options: You can use any cut of beef you prefer, but lean cuts like sirloin work best for stir-fries, as they cook quickly and stay tender.
- Mushrooms: Feel free to mix different types of mushrooms (shiitake, cremini, portobello) for varied flavors.
- Creaminess: If you want a creamier sauce, increase the amount of heavy cream or add a tablespoon of cream cheese.
- Add-ins: You can add other low-carb vegetables like spinach, zucchini, or bell peppers to this dish for extra variety.
Serving Suggestions:
- Serve this dish with a side of keto mashed cauliflower or zucchini noodles for a full meal.
- Pair with a light green salad to balance the richness of the dish.
This Keto Broccoli Mushroom Beef is a flavorful and satisfying meal that’s perfect for those following a low-carb or keto diet. It’s quick to make, filling, and full of delicious savory flavors!
