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    You are in: Home / Chinese / Low Carb Beef and Broccoli Stir Fry Recipe
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    Low Carb Beef and Broccoli Stir Fry

    Average Rating:

    6 Total Reviews

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    • on August 09, 2011

      This was a tasty and satisfying meal. I took other reviewer's suggestion and doubled the sauce, which I am so glad that I did. I also made this for a serving for 4. I ended up using frozen broccoli crowns that I steamed in the microwave. I julienned the carrots, as well. I served this with some brown rice, and it was a big hit!

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    • on September 28, 2009

      I made this using frozen broccoli florets and added some minced garlic to the veggies as they were being sir fried. I also doubled the sauce and added ground ginger. I left out the salt because there was enought sodium from the soy sauce. Following Chef Ironbox's advice, I added more Splenda to the sauce. I'm glad I doubled the sauce because I think that amount came out perfectly. This dish was delicious and didn't taste like I was eating something that was so good for me. I will be making this often in the future. It's a great way to lessen the carbs in my diet. Thanks for sharing, dave27th.

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    • on February 13, 2009

      I made this first for myself as part of my new low carb diet. I used 16 oz. frozen broccoli, doubled the chicken broth and cornstarch and didn't use any sugar/splenda or salt. Served over lentils, thanks to chef Ironbox for the suggestion. TASTY! The second time, I had to make sure to make enough for the kids too! They loved it!

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    • on August 01, 2011

      This is a great stir-fry dish! I used fresh broccoli and carrots (which I julienned). I also doubled the sauce as we prefer a lot of sauce with our stir-fry meals. The only omission was the salt at the end as even with a low-sodium soy sauce the addition of more sodium is not necessary. Absolutely an easy and economical dish and the healthiness just scores this as perfect! Made for the All You Can Cook Buffet special in Cooking Games with Friends forum.

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    • on February 20, 2008

      This recipe is very good and easy to make. I've used sugar and sugar-substitute in the sauce depending on who was eating carbs. Both are good, but if you're using splenda, I would use a little more than recipe calls for. That gives the sauce a little more flavor. Also, last night I substituted seasoned lentils instead of rice as am on Phase I of S. Beach diet, and it was really good. Gave you the feeling of rice without the carbs.

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    • on October 12, 2004

      I cannot believe that my fussy grandchildren loved this recipe. This is a great way to get children to eat their veggies. My older sons also loved this meal and they only eat meat and potatoes type meals. Of course, they ate it with rice. This recipe is inexpensive and extremely easy to prepare. Even a first time cook cannot go wrong when preparing this dish. I cannot believe in less then 30 minutes I had this meal setting on the table ready to eat. This dish will be a regular in my home.

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    Nutritional Facts for Low Carb Beef and Broccoli Stir Fry

    Serving Size: 1 (549 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 599.3
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 9.9 g
    Cholesterol 127.8 mg
    Sodium 796.5 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 8.0 g
    Sugars 10.1 g
    Protein 42.4 g

    The following items or measurements are not included:

    guar gum

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