Keto Stir-Fried Vegetables with Beef
Elevate your low-carb meal game with this flavorful Keto Stir-Fried Vegetables with Beef recipe that's perfect for busy weeknights! Tender slices of marinated beef sirloin or flank steak are paired with a vibrant medley of fresh vegetables like zucchini, bell peppers, broccoli, and spinach, creating a nutrient-packed dish that's keto-friendly and incredibly satisfying. Infused with the savory umami of coconut aminos, aromatic garlic and ginger, and a touch of sesame oil for depth, this quick and easy stir-fry comes together in just 30 minutes. Serve it as a standalone dish or alongside cauliflower rice for a complete low-carb meal that’s bursting with flavor. Garnished with optional sesame seeds and green onions, this recipe combines simple cooking techniques with bold ingredients to deliver a healthy, protein-rich dinner.
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Recipe Information
Ingredients
- 450 grams Beef sirloin or flank steak
- 4 tablespoons Coconut aminos (or soy sauce alternative)
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Zucchini, sliced into half-moons
- 1 large Bell pepper, sliced
- 200 grams Broccoli florets
- 100 grams Baby spinach
- 2 tablespoons Avocado oil or olive oil
- 1 tablespoon Rice vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, chopped (optional, for garnish)
Instructions
Thinly slice the beef against the grain and place it in a bowl. Add 2 tablespoons of coconut aminos and 1 tablespoon of sesame oil, then toss to combine. Let the beef marinate while preparing the vegetables.
Wash, dry, and prep all the vegetables as directed: slice zucchini into half-moons, bell pepper into strips, and separate broccoli florets.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and stir-fry for 2-3 minutes until brown but not fully cooked. Remove the beef and set aside on a plate.
In the same skillet, add another 1 tablespoon of avocado oil. Add the minced garlic and ginger, then sauté for 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 2 minutes. Next, add the sliced zucchini and bell pepper, then sauté for another 2-3 minutes until the vegetables are tender but still crisp.
Return the beef to the skillet along with any juices from the plate. Stir in the remaining 2 tablespoons of coconut aminos and the rice vinegar. Season with salt and pepper to taste.
Add the baby spinach to the skillet and toss gently until wilted, about 1 minute.
Remove the skillet from heat and drizzle with remaining 1 tablespoon of sesame oil. If desired, garnish with sesame seeds and chopped green onions.
Serve immediately. This dish pairs well with cauliflower rice or on its own for a low-carb meal.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 25.6 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2353 mg | 50% | |
*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.
