Skip the delivery fee and the carbo-load with this quick, easy Instant Pot recipe for an Asian-inspired classic!
I used to love a Chinese takeout party. A few friends would come over, and we’d order a ton of dishes from our local delivery place, always including something none of us had tried before. Then we’d sample bits from each of the cardboard boxes while we talked out all our problems. It was kind of like group therapy, with a side of carbo-load!
I no longer order Chinese food because it just doesn’t fit with my low-carb lifestyle. But I still get together with some of those friends—only now, we cook together while we talk! This takeout-style low-carb beef and broccoli is always a crowd-pleaser. It delivers all the deeply satisfying umami flavors we all loved about restaurant food without the starchy fillers or sugary sweeteners. And the freshly steamed broccoli brings in a lot more fresh, earthy flavor than the overcooked veggies in actual takeout food.
Plus, it’s ready to serve in less than an hour. That leaves us plenty of time for deep, meaningful discussions.
Tips and substitutions
Fish sauce is a staple in Asian cooking that lends a unique savory depth to the final dish. Find it near the soy sauce at most grocery stores. Try not to omit it—it enhances the authentic flavor of the sauce and adds umami you can’t achieve with soy sauce alone.
Arrowroot is a grain-free, flavorless substitute for cornstarch that acts as a sauce thickener when mixed into a slurry with water and added to hot liquids. If arrowroot isn’t available, xanthan gum will work—but you’ll need much less of it, and you won’t need water. Start with half a teaspoon of xanthan gum to replace one tablespoon of arrowroot. Sprinkle it gradually into the hot liquid and whisk well until the desired consistency develops. Add more only if necessary, as overuse can create a gummy or unpleasant texture.
For gluten-free or soy-free diets, use coconut aminos in place of soy sauce. Coconut aminos tend to be less salty than soy sauce, but some brands are saltier, so start with a bit less and adjust to taste. Tamari is another gluten-free soy sauce option with flavor and salt levels similar to standard soy sauce.
How do I store leftovers?
Let your beef and broccoli cool before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air squeezed out as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently, until heated through.
Similar recipes to try
Hungry for more low-carb dishes that mimic Chinese takeout? This Keto 15-Minute Stir-Fry is so easy a novice home cook can make it with confidence. Get sweet-and-savory vibes from this Low-Carb Orange Ginger Beef Stir-Fry. Or satisfy your fried rice cravings with this quick and easy Keto Stir-Fried Cauliflower Rice.
Takeout-Style Low-Carb Beef And Broccoli
Ingredients
- 1/2 cup soy sauce or coconut aminos
- 1/4 cup beef broth
- 1/4 cup water
- 1 tablespoon fish sauce
- 2 teaspoons garlic powder
- 2 green onions thinly sliced
- 1 tablespoon granulated sugar substitute
- 1 1/2 teaspoons ground ginger
- 1 1/2 pounds flank steak thinly sliced
- 1 large head broccoli cut into small pieces or florets
- 2 tablespoons arrowroot powder plus 3 tablespoons water for thickening slurry
Instructions
- In a large measuring cup, whisk together the soy sauce, beef broth, water, fish sauce, garlic, green onions, sugar substitute, and ginger until evenly combined.
- Place the sliced flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, turning to coat all pieces. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for the deepest flavor.
- Lightly spray or oil the Instant Pot insert. Add the marinated steak and all marinade liquid to the pot.
- Secure the lid, set valve to 'sealing,' then select 'high pressure' and set timer for 10 minutes. While the beef cooks, steam the broccoli until crisp-tender, then set aside.
- When the cooking time ends, perform a quick release of the steam. Transfer beef to a plate, leaving all cooking liquid in the Instant Pot, and cover loosely to keep warm.
- Press 'cancel,' then select 'sauté.' In a small bowl, whisk together the arrowroot powder and water until smooth. When the sauce starts to boil, slowly whisk in the slurry, stirring continuously as the sauce thickens. This typically takes about 1–2 minutes.
- Add reserved steak and steamed broccoli to the thickened sauce in the pot. Toss gently to coat everything in sauce and let it heat through for 2–3 minutes.
- Serve immediately.
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