Low Carb Beef and Vegetable Fried Rice
Elevate your weeknight dinner game with this flavor-packed Low Carb Beef and Vegetable Fried Rice, a nutritious twist on the classic takeout dish! Tender slices of marinated beef sirloin are stir-fried to perfection alongside vibrant vegetables like red bell pepper, broccoli, and crisp carrots. Cauliflower rice replaces traditional rice to keep carbs low while maintaining all the satisfying texture you love. Infused with the savory richness of soy sauce, garlic, and ginger, and finished with a sprinkling of sesame seeds, this 20-minute recipe offers a wholesome, protein-packed meal loaded with bold Asian-inspired flavors. Perfect for keto enthusiasts or anyone seeking a healthier option, this dish is quick, versatile, and great for meal prep.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 pieces green onions, chopped
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 3 cups cauliflower rice
- 2 large eggs
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the beef sirloin steak thinly across the grain and marinate in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated beef and stir-fry until it is browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining olive oil and heat over medium heat.
Add minced garlic, grated ginger, and green onions. Sauté for 1-2 minutes until fragrant.
Add the sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Add the cauliflower rice to the skillet and stir everything together. Cook for 2-3 minutes until the cauliflower is tender.
Return the beef to the skillet and add the remaining tablespoon of soy sauce. Stir well to combine all ingredients.
Season with salt and black pepper to taste.
Sprinkle sesame seeds over the top before serving.
Serve hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 18.3 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3061 mg | 65% | |
*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.
