Low Carb Savory Pork Stir Fry
Discover a flavorful and healthy dinner option with this Low Carb Savory Pork Stir Fry! This quick and easy recipe combines tender strips of marinated pork with a vibrant medley of red bell pepper, broccoli florets, and zucchini, all infused with the aromatic duo of garlic and fresh ginger. The dish is elevated with a light yet savory sauce featuring reduced-sodium soy sauce, sesame oil, and rice vinegar for guilt-free indulgence. A hint of spice from crushed red pepper flakes and a sprinkle of toasted sesame seeds make this stir fry a standout, perfect for anyone following a low-carb lifestyle. Ready in just 35 minutes, this protein-packed meal serves four and is ideal for weeknight dinners or meal prep. Serve straight from the skillet for a satisfying, wholesome meal that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 0.25 cup soy sauce, reduced sodium
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 zucchini, sliced
- 3 scallions, chopped
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons coconut oil
- 1 tablespoon sesame seeds, toasted
- 0.25 teaspoon black pepper
Instructions
Slice the pork tenderloin into thin strips against the grain for maximum tenderness.
In a bowl, combine soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic. Add the pork strips to this marinade and let it sit for at least 15 minutes.
While the pork is marinating, prepare your vegetables: thinly slice red bell pepper, cut the broccoli into bite-sized florets, and slice the zucchini.
Heat 1 tablespoon of coconut oil in a large wok or skillet over medium-high heat. When the oil is hot, add the marinated pork, cooking until browned and cooked through, about 3-4 minutes. Remove the pork from the pan and set aside.
Add the remaining tablespoon of coconut oil to the skillet. Stir in the red bell pepper, broccoli, and zucchini. Stir fry the vegetables until crisp-tender, about 5 minutes.
Return the cooked pork to the skillet with the vegetables. Add the chopped scallions and crushed red pepper flakes. Stir everything to combine and heat through, about 2 minutes.
Season with black pepper to taste and sprinkle with toasted sesame seeds.
Serve the stir fry hot directly from the skillet.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.6 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3086 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.
