Low Carb Beef Stir-Fry with Vegetables and Rice
Transform your weeknight dinners with this flavorful and hearty Low Carb Beef Stir-Fry with Vegetables and Rice—where tender, marinated beef sirloin meets vibrant red bell peppers, crisp broccoli, and sweet carrots in a savory, garlic-infused sauce. Perfectly complemented by a light and fluffy bed of cauliflower rice, this low-carb alternative is packed with nutrition while keeping your carb count in check. Ready in just 40 minutes, this gluten-free, keto-friendly recipe is a quick, satisfying meal loaded with fresh, wholesome ingredients and bold Asian-inspired flavors. Whether you're looking for a healthy dinner idea or a meal prep option, this stir-fry is sure to deliver a burst of taste with every bite!
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 tablespoon ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 medium carrot
- 2 stalks green onions
- 1 head cauliflower
- 1 tablespoon olive oil
- 0.5 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Slice the beef sirloin thinly against the grain into bite-sized strips.
In a bowl, combine soy sauce and sesame oil. Add the beef strips to the mixture and marinate for at least 10 minutes.
Mince the garlic cloves and grate the ginger. Slice the red bell pepper and carrot into thin strips.
Separate the broccoli into small florets, and chop the green onions.
Remove the leaves from the cauliflower and grate the head into rice-sized pieces using a box grater or food processor.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef and set aside.
In the same skillet, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add sliced red bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet along with the chicken broth, stirring constantly until the sauce thickens slightly.
Return the beef to the skillet, combining it with the vegetables. Stir in the sliced green onions and season with black pepper and salt.
In a separate pan, heat 2 teaspoons of olive oil over medium heat. Add the grated cauliflower and sauté for about 5-7 minutes, until it softens slightly. Season with a pinch of salt.
Serve the beef stir-fry over a bed of cauliflower rice. Enjoy your low carb meal!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 23.1 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4406 mg | 94% | |
*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.
