Keto Beef & Eggplant Skillet with Garlic Sauce (25 Minutes) is a quick low-carb dinner made with seared beef, tender eggplant, and a savory garlic pan sauce. This easy keto skillet recipe delivers bold flavor without rice, noodles, or added sugar—perfect for fast weeknight meals.
About This Recipe
Keto Beef & Eggplant Skillet with Garlic Sauce is a fast, flavor-packed low-carb dinner designed for busy weeknights. Tender beef is seared until deeply browned, while eggplant cooks until soft and lightly caramelized, absorbing all the savory flavors from the skillet.
Eggplant works especially well in keto cooking because it soaks up pan juices without needing flour or starch. When cooked properly over medium-high heat, it becomes tender and rich rather than spongy or watery. In this recipe, the eggplant picks up the browned beef drippings and garlic-forward sauce, creating layers of flavor in every bite.
The garlic sauce is simple but bold, made with soy sauce or coconut aminos, fresh garlic, and a touch of sesame oil. It coats the beef and eggplant with a glossy finish while keeping the dish light and keto-friendly.
Everything cooks in one skillet in about 25 minutes, making this recipe ideal for weeknight dinners, meal prep, or anyone looking for a satisfying low-carb meal without complicated steps. Keto Beef & Eggplant Skillet with Garlic Sauce delivers comfort, flavor, and simplicity in one pan.
Why You’ll Love This Recipe
- Ready in about 25 minutes
- One-skillet keto dinner
- Bold garlic-forward flavor
- No rice or noodles
- Naturally low carb
- Simple, everyday ingredients
- Great for meal prep
Ingredients
- 1½ lb beef sirloin or flank steak, sliced thin
- 1 medium eggplant, cut into bite-sized cubes
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- ¼ cup soy sauce or coconut aminos
- 1 tbsp sesame oil
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp water
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add beef and cook for 3–4 minutes until browned. Remove from skillet and set aside.
- Add remaining olive oil and eggplant to the skillet.
- Cook eggplant for 5–7 minutes, stirring occasionally, until tender and lightly caramelized.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in soy sauce, sesame oil, black pepper, red pepper flakes, and water.
- Return beef to the skillet and toss to coat in the garlic sauce.
- Cook for 2–3 minutes until everything is heated through and glossy.
- Remove from heat and serve immediately.
Nutrition (per serving)
- Calories: ~440
- Fat: ~28 g
- Protein: ~35 g
- Net Carbs: ~6 g
FAQ
- Does eggplant work well on keto?
Yes, when portioned correctly it’s low in net carbs. - Can I use ground beef instead?
Sliced beef works best for texture, but ground beef can be used. - Will the eggplant get soggy?
No, cooking it over higher heat prevents sogginess. - Does this reheat well?
Yes, reheat gently in a skillet or microwave.
Variations & Substitutions
- Add sliced green onions
- Use tamari instead of soy sauce
- Add fresh ginger with the garlic
- Finish with sesame seeds
Serving Suggestions
- Serve on its own
- Pair with sautéed spinach
- Add a simple cucumber salad
Keto Beef & Eggplant Skillet with Garlic Sauce (25 Minutes)
Ingredients
- 1½ lb beef sirloin or flank steak (sliced thin)
- 1 medium eggplant (cut into bite-sized cubes)
- 2 tbsp olive oil (divided)
- 4 cloves garlic (minced)
- ¼ cup soy sauce or coconut aminos
- 1 tbsp sesame oil
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp water
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add beef and cook for 3–4 minutes until browned. Remove from skillet and set aside.
- Add remaining olive oil and eggplant to the skillet.
- Cook eggplant for 5–7 minutes, stirring occasionally, until tender and lightly caramelized.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in soy sauce, sesame oil, black pepper, red pepper flakes, and water.
- Return beef to the skillet and toss to coat in the garlic sauce.
- Cook for 2–3 minutes until everything is heated through and glossy.
- Remove from heat and serve immediately.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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