Name: Keto Beef & Veggie Stir-Fry with Wok Hei
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 12 oz flank steak, thinly sliced against the grain; 2 tbsp soy sauce (tamari for gluten-free); 1 tsp baking soda; 2 tbsp avocado oil (or other high smoke point oil); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup zucchini, sliced into half-moons; 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1/4 tsp black pepper

Keto Beef & Veggie Stir-Fry with Wok Hei

SeededBeet4229

This Keto Beef & Veggie Stir-Fry captures the elusive 'wok hei'—the smoky, savory essence of great stir-fry—by using high heat and the right oil. Velveting the beef with baking soda keeps every bite incredibly tender, while vibrant broccoli, bell pepper, and zucchini provide crunch and color with minimal carbs. The careful layering of aromatics, quick cooking, and finishing drizzle of sesame oil maximize both flavor and texture, making this an ideal low-carb dinner for a sunny Minnesota evening. Quick, bold, and packed with protein, this dish is sure to become a weeknight favorite.

Ingredients

Instructions

In a bowl, toss sliced flank steak with 1 tbsp soy sauce and baking soda. Let sit for 15 minutes to velvet the beef, ensuring tenderness.
Preheat a wok (or large skillet) over high heat until just smoking. Add 1 tbsp avocado oil. Add beef in a single layer; sear undisturbed for 1 minute, then stir-fry until browned but still pink inside, about 1-2 minutes. Remove beef to a plate.
Return wok to high heat. Add remaining 1 tbsp oil. Add garlic and ginger, stir-fry for 15 seconds until fragrant.
Add broccoli, bell pepper, and zucchini. Stir-fry, tossing constantly, for 3-4 minutes until crisp-tender and lightly charred.
Return beef and any juices to the wok. Add remaining 1 tbsp soy sauce and rice vinegar. Stir to combine and heat through, about 1 minute.
Turn off heat and drizzle with sesame oil. Toss to coat. Season with black pepper and serve immediately.