Name: Keto Summer Steak & Veggie Stir-Fry with Wok Hei
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 12 oz ribeye steak, thinly sliced against the grain; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp baking soda; 2 tbsp avocado oil (or other high smoke point oil); 1 small zucchini, sliced into half-moons; 1 cup broccoli florets; 1 small red bell pepper, sliced; 2 cloves garlic, minced; 1-inch piece ginger, peeled and minced; 2 green onions, sliced; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1/4 tsp freshly ground black pepper; Salt to taste; 1/2 tsp toasted sesame seeds (optional for garnish)

Keto Summer Steak & Veggie Stir-Fry with Wok Hei

AromaticCinnamon6034

This vibrant summer stir-fry is all about big flavor and perfect texture, inspired by classic wok cooking technique but fully keto-friendly. Ribeye steak is 'velveted' for melt-in-your-mouth tenderness, then seared to maximize savory flavors. Crisp zucchini, broccoli, and bell pepper bring fresh color and crunch. The dish achieves that elusive 'wok hei'—the smoky, charred essence of great stir-fry—by preheating the pan until smoking and working in batches. Finished with a drizzle of aromatic sesame oil, this meal is quick, bold, and deeply satisfying for a warm Georgia night.

Ingredients

Instructions

Combine sliced steak, soy sauce, baking soda, and a pinch of salt in a bowl. Toss well and let marinate for 10 minutes to velvet the steak.
Preheat a wok (or large cast iron skillet) over high heat until smoking hot. Add 1 tbsp avocado oil, swirl to coat, then add half the steak in a single layer. Sear undisturbed for 30 seconds, flip, cook until browned but still tender (about 1 min total). Remove to a plate. Repeat with remaining steak.
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and white parts of green onion. Stir-fry for 15 seconds until fragrant.
Add broccoli and red bell pepper. Toss constantly with a forward scooping motion for 2 minutes. Add zucchini and stir-fry 1 minute more until crisp-tender.
Return steak and any juices to the wok. Toss everything together. Add rice vinegar and black pepper. Stir-fry 30 more seconds until everything is glossy and sizzling.
Turn off the heat. Drizzle with sesame oil and toss to finish. Taste and adjust salt if needed.
Transfer to plates. Garnish with green onion tops and toasted sesame seeds. Serve hot.