Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 pound of Flank steak, sliced thinly
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Small onion, sliced
- 1 Small zucchini, sliced
- 2 cloves of Garlic, minced
- 2 tablespoons of Coconut oil
- 2 tablespoons of Soy sauce
- 1 tablespoon of Fish sauce
- 1 teaspoon of Sesame oil
- 1 teaspoon of Grated ginger
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set it aside.
- Add the sliced bell peppers, onion, and zucchini to the same skillet. Stir-fry until the vegetables are tender-crisp, about 5-7 minutes.
- Add the minced garlic, grated ginger, soy sauce, fish sauce, and sesame oil to the skillet. Stir-fry for 1-2 minutes until the sauce is heated.
- Return the beef to the skillet and stir-fry for 1-2 minutes until everything is heated.
- Season with salt and pepper to taste.
- Serve hot over cauliflower rice or your preferred low-carb rice substitute.
Other Low-Carb Beef Recipes
Nutrition Facts
Calories: 293 kcal
Fat: 19g
Protein: 24g
Carbohydrates: 7g
Fiber: 2g
Net carbs: 5
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure it is safe to consume.