Beef and Broccoli (Low-Carb, No Sugar)
Every year for my niece’s birthday, she asks for the same thing: Chinese takeout. And honestly? I don’t blame her. There’s just something about those little white boxes piled high on the kitchen counter that feels like a celebration. We do the same thing on Christmas Eve — paper plates, everyone grazing, laughing, going back for “just one more bite” of beef and broccoli before the night is over.
Now y’all know I love my Southern comfort food. A good Sunday spread with meat, casseroles, and all the fixings will always have my heart. I love food — all kinds of food — from homemade biscuits to international takeout nights with the family. But I also have to love my health, which hasn't always been the case.
One of the most common comments I get — especially from people who don’t follow me regularly — is, “Oh my gosh, how do you not weigh 300 pounds.” And the truth is… I did used to weigh 300 pounds. That’s part of my story. And because of that, I’ve had to learn how to enjoy the foods I love while still staying consistent with the lifestyle that keeps me feeling my best.
So when we order Chinese takeout for the family, I’ll often make a version of beef and broccoli at home that fits my goals. Not because I’m on a “diet,” and not because I think everyone else should eat this way — but because this is what works for me. It’s my way of still sitting at the table, still sharing in the tradition, and still honoring the progress I’ve worked hard for.
Most people come to me for comfort food — and that’s not going anywhere. We still have our Sunday spread. We still celebrate with big, joyful meals. But I also like to share options for anyone who, like me, needs something a little lighter for health reasons or personal goals.
This beef and broccoli is simple, satisfying, and full of flavor — and it lets me enjoy takeout night without feeling like I’m missing out on a thing.
Prep Time: 10 minutes
Cook Time: 15 minutes
Net Carbs: ~5–6g per serving (no added sugar)
Serves: 4
Ingredients:
1 lb flank steak or sirloin, thinly sliced against the grain
4 cups broccoli florets
2 tbsp olive oil or avocado oil
3 cloves garlic, minced
⅓ cup low-sodium soy sauce
½ cup beef broth
1 tsp sesame oil
½ tsp black pepper
Optional (for thicker sauce): ¼–½ tsp xanthan gum
You will also need:
Large skillet
Instructions:
Heat pan (1 minute):
Heat 1 tbsp oil in a large skillet over medium-high heat.
Cook broccoli (4–5 minutes):
Add broccoli and sauté until tender-crisp.
Remove from pan and set aside.
Cook beef (3–4 minutes):
Add remaining oil.
Spread beef in a single layer and cook until browned, about 2 minutes per side.
Add garlic and cook 30 seconds.
Add sauce (2–3 minutes):
Pour in soy sauce, beef broth, sesame oil, and pepper.
Let simmer 2–3 minutes.
If you want it thicker, sprinkle xanthan gum slowly while stirring.
Combine (1–2 minutes):
Add broccoli back to pan and toss until coated and heated through.
✨Pro Tips✨
Slice beef while slightly frozen for super thin strips.
Don’t overcrowd the pan or it’ll steam instead of sear.
