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A plate of food with broccoli, with Beef and Steak

Steak Stir Fry

Steak stir fry is just as easy as take-out, but it’s so much healthier. Low carb, keto friendly, and bursting with Asian flavors. 

When I was a kid my parents used to make stir fry using a bag of frozen vegetables and some chicken breast.

I loved it then, but nowadays I just can not do the frozen vegetables.

Am I the only one who thinks they get terribly icky after being frozen? They just get so soggy when you cook them and I am definitely more of a tender-crisp girl when it comes to my veggies.

This steak stir fry recipe starts with fresh vegetables and they come out perfectly tender-crisp and bursting with flavor.

Beef stir fry cooking in a cast iron skillet.

Also, did I mention there is steak? I mean, you literally can not go wrong with steak, in my opinion. It’s my absolute favorite thing to eat.

Anyway, this low carb stir fry can be totally customized using whatever low carb vegetables you prefer. This time around I went with bell peppers, broccoli, and onions. I’ve made this with cauliflower and either diced or spiralized zucchini as well. Brussels sprouts would be tasty and so would some chopped cabbage or green beans.

Basically, what I’m saying is that this low carb stir fry can handle just about whatever veggie you throw at it. So good!

Stir fry on a black plate with chopsticks.

How to make low carb stir fry sauce:

Asian food tends to be absolutely full of sugar, which is probably a big reason everyone loves it so much.

It’s got that nice balance of sweet, savory, spicy, salty – all good things to have in one dish, right?

I make my low carb stir fry sauce with this honey substitute (affiliate link). It works just like honey would in this recipe and doesn’t have any funky aftertaste. This product uses xylitol and has 1 net carb per tablespoon.

I combine the honey substitute with soy sauce, vinegar, garlic, ginger, and chili paste.

Close up of stir fry in cast iron skillet.

Chili paste (affiliate link) is one of my favorite ingredients and I spread it on eggs and add it to dishes all the time. It adds a great spice to foods.

This low carb stir fry sauce just gets whisked together and poured over the stir fry. Easy as can be.

How to make beef stir fry:

I’m starting with sirloin for this recipe, but you can use any cut of beef that you prefer.

Beef cooking in cast iron skillet.

I slice my steak into bite-sized pieces or strips, depending on my mood and cook it over high heat just long enough to brown the outside.

Next, I pour in my low carb vegetables – in this case, we’re using broccoli, bell peppers, and onions.

keto stir fry simmering in cast iron skillet

Once your vegetables have cooked for a couple of minutes, whisk together your beef stir fry sauce and pour that right into the pan.

Cook for another couple of minutes, stirring the whole time, until everything is cooked to your liking and coated in that glorious stir fry sauce.

You’re done! Wasn’t that easy?

More recipes you might like: 

I also have a teriyaki chicken stir fry recipe that is a favorite in this house!

My cauliflower chicken fried rice makes a great side to this low carb stir fry!

This sausage egg roll in a bowl is a reader favorite!

steak stir fry in cast iron skillet

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stir fry recipe

Steak Stir Fry

This steak stir fry is an easy meal to throw together any night of the week. Use whatever low carb veggies you have on hand!

Yield 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 pound sirloin steak
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 2 bell peppers
  • 1 onion
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup honey substitute
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon chili paste

Instructions

  1. Heat a large skillet or wok over high heat. Add one tablespoon of vegetable oil to the skillet to heat.
  2. Cut the steak into bite-sized pieces. Slice the onion and bell peppers into strips. 
  3. Add the steak to the skillet. Cook, stirring occasionally, about 3 minutes over very high heat. beef stir fry recipe in cast iron
  4. Stir in the broccoli, peppers, and onion and let cook for 5 minutes or until tender-crisp, stirring often. keto stir fry recipe in cast iron skillet
  5. Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.
  6. Serve immediately.

Notes

The nutrition information was calculated by subtracting sugar alcohols in the honey substitute from the total carbs. If you do not subtract sugar alcohols, your information will vary.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 323Total Fat: 18gCholesterol: 104mgSodium: 1049mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gProtein: 22g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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27 thoughts on “Steak Stir Fry”

  1. Don L Johnson

    Do you really need the honey/honey substitute in the recipe? Your recipes are really good. I have made a few but plan on making many more.

    1. Karly Campbell

      You could skip it, but most Asian sauces are sweet and we think it helps to balance the flavors. You could use a granular sweetener too, so long as you let it dissolve.

  2. This recipe sounds great! Can’t wait to try it. I took a fall in September just after I found your web site and started getting the Keto recipes collected. I broke my left wrist and had a laceration on the left side of my face from that fall. I have been in a brace for 8 week on that wrist but have been working on getting recipes and ingredients together. Along with reading up on Keto and reviewing the information you send me. Think I am finally ready to proceed. This will be among the first recipes I will try. Thanks for all the information and recipes you provided.

    1. Karly Campbell

      Hi Lan! So glad that you’re healing and doing better! Hope you love the recipes. 🙂

  3. David Milz

    Great recipe!! Just tried it!! I didn’t use the sweetener subsitute, but I did have candied ginger, so I just used that. It worked well!!

  4. Kathy Ashton

    I also do the velveting with bi-carb of soda on all my stirfry meats – makes the meat so tender. I use 1/4 teaspoon bi-carb to 1/4 cup water and let sit for at least 45 mins in the fridge. Wash thoroughly and pat dry with a paper towel.

    1. Karly Campbell

      I’m not sure what your dietary restrictions are, but if you’re following a strict/clean keto diet, you might want to swap in coconut aminos for the soy. I follow keto with a closer watch on carbs than ingredients so soy is fine for me.

  5. To make it just like the chinese take out we ‘velvet’ our meat which is just mixing 1tablespoon of water with 1 tablespoon of bicarb soda and mixing the paste through the sliced meat. Leave for 20 minutes. Rinse thoroughly important to make sure all bicarb is rinsed off otherwise stirfry will bubble and taste soapy. Meat then melts in your miuth same texture as chinese takeaway! Can be done with all stirfry meats.

    1. Karly Campbell

      It’s just a sugar free option that tastes like honey. I like to the one I use in the post.

  6. I just found your site. Your stk stir fry sounds great and I can’t wait to fix the egg Ava ado salad

      1. Nicole Phyllis

        Not certain why you bother with the imitation honey. While nature’s hollow is 11 g of carbs, other honey substitutes are EXACTLY the same as sugar at 17 g. While the glycemic index may make a difference for diabetics, for those on keto carbs are carbs. Not just kvetching, looking for an explanation to learn from.

        1. Karly Campbell

          Hi Nicole! I count net carbs rather than total, as do many people following keto. I deduct fiber and sugar alcohols – sometimes all of the sugar alcohols and sometimes just half, depending on the type. You’ll have to decide what you’re most comfortable with yourself and proceed accordingly. 🙂

          1. Your recipe looks fantastic. Thanks for sharing.

            The honey a substitute that you recommend contains xylitol. Fine for humans but deadly for dogs.

            Xylitol is extremely toxic to dogs. Even small amounts of xylitol can cause hypoglycemia (low blood sugar), seizures, liver failure or even death in dogs.

            Only 0.1 gram of xylitol per 2.2 pounds of body weight can cause hypoglycemia, while only . 5 grams can cause liver failure. Since a piece of sugarless gum can have between 0.3 and 1 gram of xylitol, it will only take a few pieces to poison a dog. There are 190 grams of xylitol in 1 cup of the sweetener.

            I never knew this and many other dog owners might not either. I’m sure people’s dogs would also love your beautiful stirfry so it will be good to warn people not to share.

  7. Barbara Morgan

    Just found your site and I love the sound of your recipes. I’m looking forward to trying them out soon!

  8. caren gittleman

    Thanks for this! I love that you didn’t include corn starch (like so many do!) Can I use apple cider vinegar or does that not matter?

    1. Karly Campbell

      Either type of vinegar will work fine! I just prefer white vinegar, but I know a lot of people like the apple cider. 🙂

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