Keto Mongolian Stir Fry
Savor the bold, savory flavors of this **Keto Mongolian Stir Fry**, a low-carb twist on a classic favorite! This dish combines tender, thinly sliced flank steak marinated in a rich blend of soy sauce, garlic, ginger, and a hint of sweetness from keto-friendly stevia or erythritol. Served over a colorful base of cauliflower rice and zucchini noodles, it’s a nutritious, veggie-packed alternative to traditional stir fry. Finished with green onions, sesame seeds, and a touch of red pepper for a subtle kick, it comes together in just 35 minutes, making it perfect for busy weeknights. With its high-protein, low-carb profile and irresistible umami flavors, this keto-friendly stir fry is a standout choice for anyone following a ketogenic lifestyle or looking for a lighter take on comfort food.
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Recipe Information
Ingredients
- 1 pound flank steak, sliced thinly
- 2 cups Cauliflower rice
- 2 cups Zucchini noodles
- 0.5 cup Soy sauce
- 2 tablespoons Stevia or erythritol
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 3 items Garlic cloves, minced
- 2 tablespoons Olive oil
- 3 items Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, combine soy sauce, stevia or erythritol, sesame oil, grated ginger, and minced garlic. Add the sliced flank steak and let it marinate for at least 15 minutes, while you prepare other ingredients.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Add marinated steak slices to the hot skillet, reserving the marinade. Cook for about 2-3 minutes on each side until the steak is browned. Remove steak from the skillet and set aside.
In the same skillet, add the remaining olive oil and add cauliflower rice. Cook for about 5 minutes until tender but not mushy. Remove from skillet and set aside.
Add the zucchini noodles to the skillet and cook for about 2 minutes, until lightly tender.
Return the steak to the skillet along with the reserved marinade, cooked cauliflower rice, and cooked zucchini noodles.
Add chopped green onions, sesame seeds, and red pepper flakes. Season with salt and black pepper to taste.
Stir everything together and cook for an additional 2-3 minutes until everything is fully heated and well incorporated.
Serve hot, garnished with additional sesame seeds and chopped green onions if desired.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6144 mg | 267% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.0 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
