30-Minute Low-Carb Sesame Vegetable Beef Stir Fry is a great way to get a healthy family-friendly meal on the table fast!
When all else fails and you and/or the fam are on the verge of hangry, stir fry is the perfect answer. It’s a great way to get a nutritious meal on the table fast, and you can also use it as a tool to clean out the fridge (swap in veggies that need to get used up!). And as a bonus over take-out, homemade stir fry isn’t loaded with sugar, MSG, and gluten.
How to Make Stir Fry
Stir fry is very easy to make, even if you don’t have a wok! Here are the basic steps:
- Preheat your pan (wok or deep-sided skillet) over medium-high to high heat.
- Add your oil (something with a high smoke point).
- Brown your meat.
- Sauté your veggies.
- Stir in your sauce and cook a minute or so.
What Kind of Vegetables to Use in Stir Fry
Most vegetables work really well in stir fry, just be mindful of a couple things: 1) the harder the vegetable, the longer it needs to cook, and 2) try to cut things in bite-sized pieces. I like to add my veggies in stages based on how long it takes each to cook. Here are a few of my favorite veggies to add to stir fry:
- Bell peppers
- Snap peas or snow peas
What Kind of Beef to Use in Stir Fry
Normally I would use something like sirloin, flank steak, or skirt steak (thinly sliced across the grain, and then marinated before being cooked). In this recipe I used ground beef for a couple reasons: 1) to show just how versatile stir fry is, and 2) it’s what I had on hand!
Swapping out Chicken Breast for the Beef in This Beef Stir Fry Recipe
This is an easy swap to make! Thinly slice your chicken breast cross-wise. Add it to the hot skillet and cook until browned on both sides and no longer pink in the middle. Transfer it to a plate for now, and then add it back into the stir fry at the same time you add the sauce.
What to Serve with Beef Stir Fry
I find some kind of rice (or low-carb rice substitute) or pilaf works well to serve alongside stir fry! Here are a few ideas:
- Quinoa Pilaf from Laughing Spatula
- The Easiest Egg Fried Rice from Healthy Nibbles and Bits
- Asian Rice Pilaf from Lisa’s Dinnertime Dish
- Low-Carb Herbed Cauliflower “Rice” with Pine Nuts from An Edible Mosaic
- 3 tablespoons coconut aminos or tamari sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 1 tablespoon toasted sesame oil
- 6 large cloves garlic, crushed
- 1 tablespoon fresh-grated ginger
- 2 teaspoons chili-garlic sauce (more or less to taste)
- ½ teaspoon fish sauce
- 5 drops liquid stevia
- 1 tablespoon avocado oil or ghee
- 1½ lbs (680 g) 80% lean grass-fed ground beef
- 8 oz (227 g) button mushrooms, quartered
- 4 large stalks celery, sliced
- 1 medium yellow onion, halved and sliced
- 1 medium red bell pepper, sliced
- 1 lb (450 g) broccoli florets
- Sliced scallion
- Crushed red pepper flakes
- Fresh lime wedges
- Fresh cilantro leaves
- Whisk together all ingredients for the sauce in a small bowl and set aside.
- Heat a wok or a large, deep-sided skillet over medium-high to high heat. Once hot, add the avocado oil or ghee and beef. Cook until the meat is browned, about 5 minutes, stirring occasionally to break up the meat.
- Add the mushrooms and cook 2 minutes, stirring occasionally.
- Add the celery and onion and cook 3 minutes, stirring occasionally.
- Add the red bell pepper, broccoli, and sauce, and cook 2 to 3 minutes, stirring occasionally.
- Transfer to a serving dish and top with any garnishes you like. Serve.