Low Carb Mongolian Stir Fry
Savor the bold flavors of this Low Carb Mongolian Stir Fry, a healthier twist on a takeout favorite. Tender strips of sirloin steak are stir-fried to perfection alongside a colorful medley of zucchini, broccoli, and red bell pepper, creating a vibrant and nutrient-packed dish. A savory sauce made with soy sauce, coconut aminos, fresh ginger, and toasted sesame oil ties the ingredients together, infusing every bite with irresistible umami. This quick, 30-minute recipe is perfect for weeknight dinners or meal prep, offering a deliciously low-carb option without sacrificing richness or flavor. Garnished with sesame seeds and green onions for a final flourish, this stir fry is a simple yet satisfying dish you'll want to add to your repertoire.
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Recipe Information
Ingredients
- 500 grams Sirloin steak
- 2 medium Zucchini
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 3 stalks Green onions
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 60 ml Soy sauce
- 30 ml Coconut aminos
- 1 tablespoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
- 0.5 teaspoon Red pepper flakes
- to taste Salt
- to taste Black pepper
Instructions
Slice the sirloin steak against the grain into thin strips.
Cut the zucchini into thin half-moons, slice the red bell pepper into thin strips, and chop the green onions, separating the white and green parts. Mince the garlic and finely grate the ginger.
In a small bowl, whisk together the soy sauce, coconut aminos, sesame oil, red pepper flakes, and grated ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the steak strips, season with salt and pepper, and stir-fry for 3-4 minutes until just cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, the white parts of the green onions, and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets, zucchini, and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the steak to the skillet along with any accumulated juices. Pour the sauce over the mixture and toss to combine well.
Allow the stir fry to cook for an additional 2-3 minutes, stirring occasionally, until the sauce is slightly thickened and the ingredients are heated through.
Garnish the stir fry with the green parts of the green onions and sesame seeds before serving.
Serve hot and enjoy your low carb Mongolian stir fry!
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 10832 mg | 471% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 40.9 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3124 mg | 66% | |
*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.
