Low Carb Classic Stir-Fried Beef with Vegetables
Elevate your weeknight meals with this **Low Carb Classic Stir-Fried Beef with Vegetables**, a quick and healthy option that's bursting with bold flavors and vibrant colors. Succulent strips of marinated beef sirloin are seared to perfection and combined with a medley of crisp-tender vegetables, including broccoli, red bell peppers, and carrots. Infused with the fragrant duo of fresh garlic and ginger, this stir-fry is given a savory depth from soy sauce, sesame oil, and a touch of red chili flakes for subtle heat. Ready in just 35 minutes, this recipe is perfect for busy lifestyles while being keto-friendly and gluten-free (with tamari as a soy sauce substitute). Serve it as is or pair it with cauliflower rice for the ultimate low-carb delight that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 500 grams beef sirloin steak
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 units garlic cloves
- 1 inch piece ginger root
- 1 unit red bell pepper
- 200 grams broccoli florets
- 1 unit carrot
- 3 units scallions
- 2 tablespoons olive oil
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons black pepper
Instructions
Slice the beef sirloin steak against the grain into thin strips, about 1/4 inch thick. Marinate the beef with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Set aside for at least 10 minutes.
While the beef is marinating, prepare the vegetables. Mince the garlic cloves. Peel and finely chop the ginger root. Thinly slice the red bell pepper and carrot. Cut the broccoli into small florets. Slice the scallions into 1-inch pieces.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated beef to the skillet in a single layer. Sear the beef for about 1-2 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped ginger, sauté until fragrant, about 30 seconds.
Add the broccoli florets, sliced bell pepper, and carrot to the skillet. Stir-fry the vegetables for 3-4 minutes until they start to soften.
Return the beef to the skillet with the stir-fried vegetables and pour in the remaining 1 tablespoon of soy sauce and 1 tablespoon of sesame oil.
Add the red chili flakes and black pepper to the skillet, and stir everything together. Cook for another 2-3 minutes until the beef is cooked through and the vegetables are tender-crisp.
Sprinkle the sliced scallions over the stir-fry and toss well. Serve the stir-fried beef and vegetables hot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.0 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2321 mg | 49% | |
*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.
