Description
Skip the takeout and keep your keto goals intact with this quick, flavor-packed stir fry that tastes like cheating but isn’t. Your taste buds will thank you.
Ingredients
Scale
- 1 lb (454g) protein of choice (chicken thighs, beef sirloin, or shrimp)
- 2 tbsp (30ml) avocado oil, divided
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp (15g) fresh ginger, grated
- 3 cups (about 300g) low-carb vegetables (broccoli florets, sliced bell peppers, zucchini, bok choy)
- 2 tbsp (30ml) coconut aminos
- 1 tbsp (15ml) rice vinegar (unsweetened)
- 1 tsp (5g) toasted sesame oil
- 1 tsp (5g) crushed red pepper flakes (optional)
- 2 tbsp (30g) erythritol or monk fruit sweetener
- 1 tbsp (15ml) fish sauce (optional)
- 2 green onions, sliced for garnish
- 1 tbsp (15g) sesame seeds for garnish
Instructions
- Slice protein into thin, bite-sized pieces. Season with salt and pepper, then pat dry with paper towels.
- In a small bowl, combine coconut aminos, rice vinegar, sesame oil, sweetener, and fish sauce (if using). Whisk until sweetener dissolves.
- Heat 1 tablespoon avocado oil in a large wok or skillet over high heat. Add protein in a single layer and sear for 1-2 minutes undisturbed, then stir and cook until just done (3-4 minutes for chicken/beef, 2 minutes for shrimp). Remove and set aside.
- Add remaining oil to the pan. Add garlic and ginger, stirring constantly for 30 seconds. Add firmer vegetables and stir-fry for 2 minutes, then add more delicate vegetables for another 2-3 minutes until crisp-tender.
- Return protein to the pan. Pour sauce over everything and toss to coat, allowing it to bubble and reduce slightly for 1-2 minutes.
- Garnish with green onions and sesame seeds before serving immediately.