Keto Friendly Garlic Butter Steak Recipe & Video

My First keto finely recipe, Garlic Butter Steak!

So many of you asked me to create some keto/paelo friendly recipe. The first thing I thought was garlic butter steak. It’s already Keto without trying so hard! I don’t eat or cook keto or paleo, but if you want it, I will deliver!

It might not the perfect keto recipe, but if you wanted to introduce to the keto/paelo diet, this would be a very great start!

I used tri-tip for this recipe and you could use any other steak such as New York steak, sir loin or chuck.

Cut tri-tip into 1-inch cubes and place in a mixing bowl.

Add black pepper and coconut aminos, mix well and marinate for 10 to 15 minutes. You could marinate over night if you’d like to.

Bring some water to boil in a large skillet and add some salt. We are going to blanch our vegetable in the same skillet where we’re cooking the beef.

My favorite vegetable for this recipe is Chinese broccoli so far, but you could use regular broccoli, broccolini, cauliflower, kale or green beans.

Cut your vegetable into bite size and chop a bunch of garlic while waiting on the water to boil.

Add the Chinese broccoli or the veggies you’re using. Blanch for 1 minute or until your desire doneness. Remove from the skillet, set aside and dump the water from the skillet and let it dry completely. 

Heat now-empty-skillet over high heat.

Add butter and let it melt and foamy.

Add the marinated beef and spread evenly on the pan, so it will sear nice and evenly. Cook about 2 to 3 minutes.

Now, add in chopped garlic.

Cook the steak and garlic together for 1 to 2 minutes then add then blanched Chinese broccoli.

Toss everything together, for about 1 minute. Add the salt and some extra dashes of aminos if you’d like to create some sauce. I added a few more dashes.

Toss quickly and serve immediately!

Enjoy!

Keto Friendly Garlic Butter Steak

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5 from 2 reviews

• Author: Seonkyoung Longest
• Total Time: 8 mins
• Yield: 4 1x

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Ingredients

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• 1 lb tri-tip or your choice of steak
• 1 tsp black pepper
• 1 tbsp coconut aminos, plus more for later
• 2 tbsp unsalted butter
• 1/2 to 1 lb Chinese broccoli or your choice of veggies, such as green beans, broccoli or broccolini, cut into bite sizes
• 10 large cloves garlic, chopped
• 1/4 tsp salt

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Instructions

1. Cut tri-tip into 1-inch cubes and place in a mixing bowl. Add black pepper and aminos, mix well and marinate for 10 to 15 minutes. You could marinate over night if you’d like to.
2. Bring some water to boil in a large skillet and add some salt. We are going to blanch our vegetable in the same skillet where we’re cooking the beef.
3. Add the Chinese broccoli or the veggies you’re using. Blanch for 1 minute or until your desire doneness. Remove from the skillet, set aside and dump the water from the skillet and let it dry completely.
4. Heat now-empty-skillet over high heat; add butter and let it melt and foamy. Add the marinated beef and spread evenly on the pan, so it will sear nice and evenly. Cook about 2 to 3 minutes then mix in chopped garlic.
5. Cook the steak and garlic together for 1 to 2 minutes then add then blanched Chinese broccoli. Toss everything together, for about 1 minute. Add the salt and some extra dashes of aminos if you’d like to create some sauce. I added a few more dashes.
6. Toss quickly and serve immediately with warm bowl of rice! Enjoy!

• Cook Time: 8 mins

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