And you thought stir fry couldn’t be keto! This version of a classic favorite cooks quickly and is great for using up small amounts of extra vegetables.
Heat a large frying pan over high heat and add the oil, then add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds until fragrant.
Add the bell pepper and celery, and cook for a few seconds more, then add the beef, and napa cabbage.*
Add the soy sauce and vinegar and cook for another minute or two more. The beef should be heated through and the vegetables should be tender but still crisp.
Stir in the green onions and sesame oil and serve.
Notes
*If you are using vegetables that are already cooked, just add them at the very end to reheat them.
Nutrition Facts
Beef with Stir Fried Vegetables
Serving Size
2 servings (236 g.)
Amount per Serving
Calories
539.65
% Daily Value*
Fat
45.11
g
69
%
Saturated Fat
23.33
g
146
%
Trans Fat
1.32
g
Polyunsaturated Fat
2.32
g
Monounsaturated Fat
14.58
g
Cholesterol
95.25
mg
32
%
Sodium
397.35
mg
17
%
Potassium
608.24
mg
17
%
Carbohydrates
4.67
g
2
%
Fiber
1.59
g
7
%
Sugar
2.11
g
2
%
Sugar Alcohol
0.22
g
Net Carbs
2.88
g
Protein
27.68
g
55
%
Vitamin A
60.53
IU
1
%
Vitamin C
32.36
mg
39
%
Calcium
66.7
mg
7
%
Iron
3.15
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.