Low Carb Spicy Pork Stir-Fry
Take your taste buds on a fiery, low-carb adventure with this irresistible Spicy Pork Stir-Fry! Perfect for busy weeknights, this quick and easy recipe features tender strips of pork marinated in a savory blend of low-sodium soy sauce, sesame oil, and bold red chili flakes, bringing the perfect balance of heat and flavor. Fresh, colorful vegetables like broccoli, zucchini, and red bell peppers are stir-fried to tender-crisp perfection, while fragrant garlic and ginger add a punch of aromatics. Finished with a sprinkle of scallions and optional coconut aminos for an extra umami kick, this dish is a delicious and healthy option that’s ready in just 30 minutes. Serve as is or pair with cauliflower rice to keep things keto-friendly—ideal for anyone looking for a nutrient-packed, satisfying meal without the carbs!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Soy sauce (low sodium)
- 1 tbsp Sesame oil
- 1 tsp Red chili flakes
- 3 cloves Garlic cloves
- 1 tbsp Ginger
- 1 medium Zucchini
- 1 Red bell pepper
- 2 cups Broccoli florets
- 3 stalks Scallions
- 1 tbsp Coconut aminos (optional for extra flavor)
- 2 tbsp Avocado oil (or any neutral oil)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Slice the pork tenderloin thinly into bite-sized strips. Marinate the pork in a mixture of soy sauce, sesame oil, and red chili flakes for 10 minutes while you prep the vegetables.
Mince the garlic and ginger. Slice the zucchini into half-moons, thinly slice the red bell pepper, and chop the broccoli florets into small pieces. Thinly slice the scallions, separating the white and green parts.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, zucchini, and bell peppers to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the pork to the skillet. Toss everything together and cook for 1-2 minutes to heat through. If desired, add coconut aminos and adjust the seasoning with a pinch of salt and ground black pepper.
Garnish with the green parts of the scallions and serve hot. Enjoy as is or pair with cauliflower rice for an extra low-carb option.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 24.1 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3356 mg | 71% | |
*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.
