Cheap Pan Beef Keto
Cheap Pan Beef Keto is a easy American recipe that serves 2. 420 calories per serving. Recipe by Ben Chelin on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $8.02 total, $4.01 per serving
Ingredients
- 1 lb Beef Sirloin (trimmed, sliced into 1/4‑inch strips)
- 2 Tbsp Unsalted Butter (cut into small pieces)
- 1 Tbsp Olive Oil (extra‑virgin, for high‑heat searing)
- 2 cloves Garlic (minced)
- 2 Tbsp Tamari (Gluten‑Free Soy Sauce) (low‑sodium)
- 1 tsp Freshly Ground Black Pepper (to taste)
- 1/2 tsp Salt (optional, adjust for taste)
- 1 cup Broccoli Florets (optional, cut into bite‑size pieces)
Instructions
Prep Ingredients
Slice the beef against the grain into thin strips, mince the garlic, and measure out butter, oil, tamari, pepper, and salt. If using broccoli, cut into bite‑size pieces.
Time: PT10M
Heat the Skillet
Place the skillet over medium‑high heat. Add the butter and olive oil; let the butter melt and the mixture become shimmering but not browned.
Time: PT2M
Temperature: medium‑high
Sear the Beef
Add the beef strips in a single layer, spreading them out. Let them sear without moving for about 2‑3 minutes, then stir or flip and cook another 2‑3 minutes until browned but still pink inside.
Time: PT6M
Temperature: medium‑high
Add Garlic and Sauce
Add the minced garlic and stir for 30 seconds until fragrant. Pour in the tamari, sprinkle pepper and salt, and toss everything together for another minute.
Time: PT1M
Temperature: medium‑high
Finish with Vegetables (Optional)
If using broccoli, add it now, cover the pan, and steam for 2 minutes until bright green and just tender. Remove the lid, give everything a final stir, and taste for seasoning.
Time: PT2M
Temperature: medium‑high
Plate and Serve
Transfer the beef mixture to plates or a serving bowl. Serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 35 g
- Carbohydrates
- 5 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Keto, Low‑Carb, Gluten‑Free (if using tamari), Paleo‑Friendly (if using ghee instead of butter)
Allergens: Soy (tamari), Dairy (butter)
Ingredient Substitutions
- Instead of Beef Sirloin: Ribeye steak, Flank steak
- Instead of Unsalted Butter: Ghee, Coconut oil
- Instead of Olive Oil: Avocado oil, Clarified butter
- Instead of Garlic: Garlic powder (1/4 tsp), Shallots (1 small, minced)
- Instead of Tamari (Gluten‑Free Soy Sauce): Coconut aminos, Regular soy sauce (if gluten not a concern)
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Salt: Sea salt, Kosher salt
- Instead of Broccoli Florets: Green beans, Zucchini
Equipment Needed
- Large Skillet (10‑inch)
- Spatula or Tongs
- Cutting Board
- Chef’s Knife
- Measuring Spoons
Critical Steps — Do Not Skip
- Pat the beef dry before searing to achieve a proper crust.
- Do not overcrowd the skillet; sear in batches if needed.
- Add garlic after the beef is mostly cooked to prevent burning.
Chef Tips from the Video
- Let the beef sit at room temperature for 10 minutes before cooking for more even searing.
- Use a cast‑iron skillet for an even, high heat sear.
- Finish with a tiny knob of butter right before serving for extra richness.
Troubleshooting
Beef turns out tough.
Slice the meat thinly against the grain and avoid over‑cooking; remove from heat as soon as it’s browned.
Sauce is too salty.
Add a splash of water or extra butter to mellow the salt, and reduce the amount of tamari next time.
Broccoli is mushy.
Steam for only 1‑2 minutes, or add it after the beef is done and cook uncovered for a quick sauté.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice the beef and store in a zip‑top bag in the fridge for up to 24 hours.
- Pre‑measure the tamari, butter, and oil in a small container for faster assembly.
Last updated: August 30, 2026
