Low Carb Stir-Fried Meat with Vegetables
Savor the vibrant flavors and nutrient-packed goodness of this Low Carb Stir-Fried Meat with Vegetables—an ideal dish for busy weeknights, meal prepping, or satisfying your craving for a wholesome, low-carb meal. This quick and easy recipe features tender strips of your choice of chicken, beef, or pork, perfectly stir-fried with a colorful medley of zucchini, broccoli, red bell pepper, and mushrooms. Enhanced with the aromatic kick of fresh ginger and garlic, and finished with a savory soy sauce and sesame oil glaze, every bite is bursting with umami deliciousness. Ready in just 30 minutes, this dish is gluten-free when made with tamari, and it’s great for those following a keto or low-carb lifestyle. Garnish with green onions and toasted sesame seeds for an extra layer of flavor and texture. Serve it fresh from the skillet for a restaurant-quality stir-fry at home!
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Recipe Information
Ingredients
- 450 grams Boneless skinless chicken breast (or beef strips, or pork tenderloin slices)
- 1 medium Zucchini
- 200 grams Broccoli florets
- 1 medium Red bell pepper
- 150 grams Mushrooms
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce or tamari (for gluten-free option)
- 2 tablespoons Sesame oil
- 2 tablespoons Coconut oil or avocado oil
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 stalks Green onions (optional, for garnish)
- 1 tablespoon Toasted sesame seeds (optional, for garnish)
Instructions
Slice the chicken (or beef/pork) into thin, bite-sized strips. Set aside.
Cut the zucchini into thin rounds or half-moons, chop the broccoli into small florets, thinly slice the red bell pepper, and slice the mushrooms. Mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce (or tamari), sesame oil, and crushed red pepper flakes. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil or avocado oil.
Once the oil is hot, add the meat strips. Cook for 4-5 minutes, stirring frequently, until the meat is just cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil (or avocado oil). Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the vegetables (zucchini, broccoli, red bell pepper, and mushrooms) to the skillet. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
Return the cooked meat to the skillet. Pour the soy sauce mixture over the meat and vegetables. Stir well to coat everything evenly.
Season with salt and ground black pepper to taste.
Cook for an additional 1-2 minutes, allowing the flavors to meld together.
Remove from the heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 25.0 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2928 mg | 62% | |
*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.
