Chinese-Style Beef and Broccoli Stir Fry
A classic takeaway favourite recreated with tender beef and crisp broccoli in a rich, savoury garlic sauce. By using konjac noodles, we keep the carbs low without sacrificing the comfort of a proper stir fry.
Prep
15min
Cook
10min
Total
25min
Serves
2
Per Serving
6g
Net Carbs
32g
Protein
18g
Fat
350
Calories
4g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
This stir fry delivers all the bold, umami-rich flavours of a Chinese takeaway without the sugar and starch. The key is in the high heat and quick cooking time, which keeps the beef tender and the broccoli crunchy. Using konjac noodles makes it a complete, filling meal that feels indulgent but is surprisingly light on carbs.
Ingredients
- 300g sirloin steak, thinly sliced
- 1 head of broccoli, cut into florets
- 200g konjac noodles, prepared
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp fish sauce
- 60ml beef broth
- 1 tbsp coconut oil
- 1 tbsp sesame seeds
Method
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Prep the noodles. Rinse the konjac noodles thoroughly. Boil for 2–3 minutes, then dry-fry in a pan for 5 minutes. This step is essential for a good texture.
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Sear the beef. Heat the oil in a hot wok. Sear the beef quickly until browned. Remove and set aside — this prevents it from becoming tough.
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Steam the broccoli. Add the broccoli and a little broth to the wok. Cover and steam for 2 minutes.
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Aromatics. Add the garlic and ginger. Cook for 30 seconds until fragrant, being careful not to let the garlic burn.
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Make the sauce. Combine the tamari, sesame oil, and fish sauce. Pour into the wok along with the remaining broth. If you want a thicker sauce, use a tiny pinch of xanthan gum.
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Combine. Return the beef and noodles to the pan. Toss well for 1 minute until the sauce glazes everything beautifully.
Tips & Swaps
- Beef choice. Sirloin or ribeye works best for quick frying. If using a cheaper cut like flank, marinate it in a little baking soda for 15 minutes before rinsing and cooking to tenderise.
- Vegetables. Add sliced red peppers, water chestnuts, or snap peas to bulk out the meal further.
- Soy-free. Use coconut aminos instead of tamari for a soy-free version, adjusting the salt as needed.
Key Takeaways
- Net carbs: 6g per serving — suitable for keto and low-carb diets
- Cook time: 25 minutes total (15 prep + 10 cook)
- Key ingredient: Konjac noodles (shirataki) — zero-carb noodles that soak up the savoury sauce perfectly.
- Best for: A filling, umami-rich dinner for when you’re craving Chinese takeaway without the sugar.