If you’re craving takeout but keeping things low carb, this keto ground beef stir fry is ready in about 30 minutes with a sweet & savory soy ginger sauce that genuinely tastes like it came from a restaurant. It’s a one-pan dinner, packed with veggies and protein, and just as easy as take out!
I think I mentioned that I’m on a serious kick with the keto Asian cucumber salad I shared a while back. Some (my husband) might call it an obsession.
This little obsession has led to me experimenting with more Asian flavors lately and now I’m excited to share this keto ground beef stir fry with you!
This is one of those dinners I keep coming back to because it looks and tastes way more impressive than the effort required – and also because it goes great with that cucumber salad. 🤣
The key here is letting the beef actually sear in the hot pan rather than just steaming it – those slightly larger chunks with a little caramelization on them are so much better than the finely crumbled ground beef you’d use for tacos.
The sauce is a super simple sweet and savory concoction that comes together right in a measuring cup. I love how quick this all comes together and it packs in bold flavors.
3 Reasons You’ll Love This Recipe
- It’s endlessly flexible. Swap the protein, mix up the veggies, dial the heat up or down – this recipe is really hard to mess up, which makes it a great weeknight staple.
- It comes together in one pan. The beef sears, the veggies cook, the sauce reduces – all in the same skillet. Cleanup is minimal and the whole thing is on the table in 30 minutes.
- That sauce is the star. Soy sauce, rice wine vinegar, sugar-free honey substitute, ginger, and a little chili paste create a glossy, bold sauce that coats everything perfectly. It’s savory, sweet, and just a little spicy.
Ingredient Notes, Swaps, & Tips:
Soy sauce: The recipe calls for reduced sodium so you can control the saltiness at the end. Regular soy sauce works fine if you’re not sensitive to sodium – just taste before adding any extra salt. Try coconut aminos in place of the soy, if you prefer.
Sugar-free honey substitute: I love this sugar-free honey substitute and use it in a few other recipes as well. It’s worth keeping on hand. is my go-to here. Regular sugar-free maple syrup can work but gives a slightly different flavor profile. If you use a granulated sweetener, it won’t create the same glossy sauce texture.
Chili paste/sriracha: Start with 1 teaspoon and taste the sauce before adding more. You can always add heat; you can’t take it away. For a more mild version, skip it entirely.
Protein: Ground turkey and ground chicken both work great here. I’ve also made this with steak sliced into strips and even the shaved steak – genuinely delicious. Just adjust the cook time since shaved steak cooks faster than ground beef.
Bell pepper: Any color works. Red is a little sweeter; green will be slightly more bitter. Use what you have.
Green beans: Fresh green beans give the best texture – they stay a little crisp even after cooking. I’ve used canned in a pinch and it works, but they’ll be softer. Broccoli florets are another great swap and hold up really well to the high heat. If you’re not strictly tracking carbs, a handful of shredded carrots adds great color and a little sweetness.
Garlic: Pre-minced jarred garlic is totally fine here – use about 1 teaspoon per clove.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Whisk together the ingredients for the sauce. You can do this right in the measuring cup for easy clean up.
Sear the beef in a hot skillet and break it up into chunks once it has some nice sear on it. When cooked through, remove to a plate and drain off the skillet.
Stir fry the peppers, green beans, and green onion until cooked to your liking. We like the veggies to be tender-crisp.
Return the beef to the skillet and stir in the sauce. Let it cook down for a few minutes and then sprinkle on the sesame seeds and serve.
Helpful Tip!
Storage & Freezing:
Fridge: Leftovers keep well for up to 4 days in an airtight container. The sauce soaks into everything overnight and it’s arguably even better the next day.
Freezer: I haven’t personally tested freezing this one, but the components should freeze fine. The vegetables may be softer after thawing, which is worth keeping in mind.
Reheating: Microwave works great. A quick toss in a hot skillet for a minute or two also revives the texture nicely.
Serving Suggestions:
This is a full meal all in one skillet, thanks to the combo of protein and veggies, but you know me…I like to go overboard. 😉
This keto ground beef stir fry is absolutely delicious with our cauliflower rice stir fry. Loads of veggies make this a really hearty meal.
If you prefer to keep things simple, just toss a frozen bag of cauli rice in the microwave and serve this stir fry right over the top or go ahead and stir it all into the skillet to soak up the sauce.
And, obviously, my keto Asian cucumber salad is a must. Seriously – I can’t stop with it.
More 30 Minute KEto Recipes:
Keto Ground Beef Stir Fry
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Ingredients
For the sauce:
- ¼ cup reduced sodium soy sauce
- ¼ cup rice wine vinegar
- ¼ cup sugar free honey substitute
- 1 teaspoon minced ginger
- 1 teaspoon chili paste or sriracha
For the stir fry:
- 2 teaspoons avocado oil divided
- 1 1/2 pounds lean ground beef
- 1 red bell pepper sliced into strips
- 8 ounces fresh green beans cut into ½ inch pieces
- 3 cloves garlic minced
- 2 green onions chopped
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
To make the sauce:
- Whisk together all of the ingredients for the sauce in a measuring cup and set aside until ready to use.
To make the stir fry:
- Heat 1 teaspoon of oil in a large skillet over high heat. Once hot, add the beef to the skillet and let sit without moving it around for 3-4 minutes to sear. Break apart the meat and continue cooking until browned through. We leave the chunks a bit larger than we would for something like tacos, but break it up as much as you like. Remove to a plate.
- Heat the remaining teaspoon of oil in the skillet (no need to clean it first) and then add in the bell pepper and green beans. Cook, stirring often, for about 4 minutes or until the vegetables are tender-crisp.
- Add the garlic and green onions and cook for 30 seconds more.
- Stir the ground beef back into the skillet along with the sauce. Let cook for about 3-4 minutes on high heat for the sauce to reduce down a bit.
- Sprinkle with the sesame seeds just before serving and add salt to taste.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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