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Keto Pressure Cooker Beef and Broccoli Recipe

Louise | April 16
Keto Pressure Cooker Beef and Broccoli Recipe #keto

When you got home after a long hard day at work and you don’t want to cook, you may find yourself reaching for the takeout menu. If this sounds like you, reach for this Keto pressure cooker beef and broccoli recipe. Because this dish is cooked in the pressure cooker, it’ll be ready as quickly (or quicker) than take out, and there’s no delivery fee! This beef dish is packed with hard-hitting flavors like garlic and ginger. Broccoli is the perfect vegetable to serve alongside the savory chunks of sirloin because it absorbs all the lovely meaty flavors of the sauce. So, say no to takeout, this lightning-quick meal is just as good, and all in under 30 minutes. Yes please!

How Is American Chinese Food Different from Chinese Food in China?

Beef and broccoli can be found in nearly every Chinese restaurant in America, but did you know that the kind of broccoli found in America is not even native to China? That’s right! It’s hard to imagine beef and broccoli with florets to soak up the sauce but Chinese broccoli very different than its American counterpart. It is much more leafy and bitter, like a cross between broccoli, broccoli rabe, and kale.

Like other American Chinese dishes, beef and broccoli has its origins in California. It was born of a combination of Chinese flavors and techniques with American ingredients and tastes. Other vegetables that are common in American Chinese food but not traditional Chinese food include tomatoes, yellow onions, and carrots.

Five Fun Facts About Broccoli

  1. People have been eating broccoli for more than 2500 years. It originated in Italy where it was first eaten and cultivated by the Romans.
  2. Broccoli was mainly grown in Italy until it was popularized in France after the marriage of Catherine de Medici to the king. Broccoli was popularized in the US by Italian farmers living in California and to this day, California produces the most broccoli in the US.
  3. Broccoli and other vegetables in the same family, like cabbage and bok choy, have been found in some studies to protect against different cancers [1].
  4. The method of preparation changes the nutritional profile of broccoli. While both raw and cooked broccoli are healthy, steamed broccoli appears to be closest to raw in terms of nutrient levels [2].
  5. When buying broccoli, look for heads that are bright green with tightly packed florets. Ripe broccoli should also feel heavy for its size.

More Low Carb Beef Steak Recipes to Serve for Dinner

Can’t get enough meat? We’ve got you covered with many more beefy recipes featuring steak. Read on for some of our favorites or check out all of our low-carb beef recipes.

Keto Pressure Cooker Beef and Broccoli Recipe #keto


Keto Pressure Cooker Beef and Broccoli Recipe

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Asian


A super simple midweek meal that is bursting with flavor.


  • 1 Tablespoon (15 ml) of olive oil
  • 14oz (400 g) of beef sirloin (400 g), cut into chunks
  • 1 teaspoon (2 g) of ginger paste
  • 1 teaspoon (3 g) of garlic paste
  • 1/2 cup (120 ml) of beef broth
  • 1 1/2 Tablespoons (23 ml) of gluten-free tamari sauce
  • 1/2 head of broccoli (225 g), cut into florets
  • pinch erythritol
  • sliced green onion, to garnish


  1. Heat the olive oil in a pressure cooker and brown the beef chunks. Add the ginger and garlic paste and cook for a few seconds before pouring in the beef broth and tamari. Add the broccoli. Give the mixture a quick stir, then secure the lid of the pressure cooker.
  2. Cook for 10 minutes, then allow to decompress before safely removing the lid.
  3. Use a slotted spoon to remove the beef and broccoli and set aside to keep warm. Keep the sauce on the heat and allow it to reduce by half. Adjust the seasoning with a pinch of sweetener.
  4. Serve up the beef and broccoli and pour over the sauce. Garnish with sliced green onions.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 6 g


  • Calories: 648
  • Sugar: 3 g
  • Fat: 49 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 37 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.