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Ingredients
For the Stir-Fry
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons vegetable or sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (or keto sweetener like erythritol)
- 1 teaspoon cornstarch (for thickening)
- ¼ cup water
Equipment
- Wok or large skillet
- Mixing bowls
- Whisk or spoon
Instructions
- Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
- Cook the Beef:
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
Add the sliced beef and cook for 2–3 minutes, until browned. Remove from the pan and set aside.
- Sauté Vegetables:
Add the remaining 1 tablespoon oil to the same pan.
Add garlic, ginger, broccoli, and bell peppers. Stir-fry for 3–4 minutes, until tender-crisp.
- Combine Everything:
Return the beef to the pan. Pour the sauce over the mixture and toss everything together.
Cook for 2–3 minutes, until the sauce thickens and coats the beef and vegetables.
- Serve:
Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Garnish with sesame seeds and sliced green onions.
Nutrition (Per Serving, Approximate)
- Calories: 290
- Protein: 26g
- Fat: 14g
- Carbs: 14g
- Fiber: 2g
Tips & Variations
- Add snap peas, carrots, or mushrooms for extra texture.
- For a spicier version, add chili flakes or sriracha to the sauce.
- Use chicken or tofu instead of beef for a lighter version.
- To keep it keto-friendly, use liquid aminos and a sugar-free sweetener.