Keto Lemon Garlic Butter Steak and Broccoli Skillet


Keto Lemon Garlic Butter Steak and Broccoli Skillet

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 ½ pound sirloin steak sliced against the grain
  • 1/3 cup low-sodium soy sauce or tamari for gluten free
  • ½ cup + 2 tablespoons olive oil
  • 1 tablespoon Sriracha sauce (or any hot chili sauce you like)
  • 2 broccoli heads cut into florets
  • 4 garlic cloves minced
  • 3 tablespoons butter or ghee
  • Juice of ½ lemon
  • ¼ cup low-sodium beef broth
  • ¼ cup chopped parsley for garnish
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Fresh cracked black pepper, to taste
  • Fresh thyme, for garnish


  • Combine the ingredients for the marinade (soy sauce, olive oil, and hot sauce) in a shallow plate or bowl. Add the steak strips into the marinade and allow to marinate in the refrigerator for 30 minutes to one hour.
  • In the meantime, wash and break down the broccoli heads into florets. Blanch the florets into boiling water for 1 or 2 minutes, then rinse with cold water.
  • Bring the steak to room temperature and heat oil and one tablespoon butter in a large skillet over medium-high heat — reserve the juices of the marinade for later. Sear the steak strips in batches for 1-2 minutes each side until edges are crispy and browned, adding extra oil if needed. Remove the steak strips from the skillet and set aside.
  • using the same skillet, lower the heat to medium. Melt 2 tablespoons butter, then add lemon juice, minced garlic, beef broth, and remaining marinade juices. Bring to a simmer then stir in the fresh parsley and broccoli florets and toss regularly until the sauce is reduced and the broccoli is cooked to your liking.
  • Add the steak strips back to the pan to reheat quickly. Serve immediately with thyme, chili flakes, more parsley, and lemon slices.

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