Keto Stir-Fried Meat with Vegetables
Unlock the vibrant flavors of this Keto Stir-Fried Meat with Vegetables, a low-carb dish that’s packed with nutrients and irresistibly satisfying! Featuring tender, juicy slices of meat—either boneless chicken thighs or beef—paired with a colorful medley of broccoli florets, zucchini, red bell pepper, and mushrooms, this dish is stir-fried to perfection in savory soy sauce and aromatic sesame oil. Minced garlic and ginger infuse the dish with bold, fresh flavors, while optional red chili flakes add a fiery kick for spice lovers. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep, offering a balanced and wholesome keto-friendly option. Garnished with chopped green onions, this dish is as visually stunning as it is delicious, making it a fantastic centerpiece for your healthy dining table.
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Recipe Information
Ingredients
- 500 g boneless chicken thighs (or beef slices)
- 200 g broccoli florets
- 150 g zucchini, sliced
- 1 medium red bell pepper, sliced
- 100 g mushrooms, sliced
- 2 tbsp olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp red chili flakes (optional)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 stalks green onions, chopped
Instructions
Cut the boneless chicken thighs (or beef) into thin, bite-sized slices, and season lightly with salt and black pepper.
Prepare the vegetables by washing and slicing the broccoli florets, zucchini, red bell pepper, and mushrooms.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the meat to the skillet and stir-fry for 5-7 minutes until it is fully cooked and lightly browned. Remove the meat from the skillet and set it aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the garlic and ginger, cooking for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and cook for 2-3 minutes, stirring frequently. Then add the zucchini, red bell pepper, and mushrooms.
Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked meat to the skillet, and pour in the soy sauce (or tamari) and sesame oil.
If desired, sprinkle in the red chili flakes for extra spice.
Toss everything together to coat the meat and vegetables evenly in the sauce, cooking for another 2 minutes.
Remove from heat, garnish with chopped green onions, and serve hot.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2507 mg | 53% | |
*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.
