Low Carb Beef Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender strips of beef and crisp vegetables in a savory garlic-ginger sauce, served over cauliflower rice. A quick, satisfying low-carb dinner that doesn't skimp on flavor.
By Mia HartwellUpdated October 12, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Tender beef and crisp veggies in 12 minutes of cooking
- 34g of protein and only 14g of carbs per serving
- Served over cauliflower rice for low-carb
- Better than takeout
Low Carb Beef Stir Fry
27 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 340kcal
- Protein
- 34g
- Carbs
- 14g
- Fat
- 17g
- Fiber
- 4g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Whisk the soy sauce and beef broth together; mix the cornstarch and water separately.
- 2
Heat 1 tbsp sesame oil in a wok or skillet over high heat. Sear the sliced beef 2-3 minutes until browned. Remove.
- 3
Add the remaining oil and the broccoli; cook 3 minutes. Add the peppers and snap peas and cook 2-3 minutes until crisp-tender.
- 4
Add the garlic and ginger and cook 30 seconds, then pour in the sauce and the cornstarch slurry.
- 5
Return the beef and toss until glossy and thickened, about 1 minute.
- 6
Serve over cauliflower rice.
Pro Tips for the Best Results
- Slice the beef thinly against the grain for the most tender bites.
- Sear the beef fast over high heat so it browns without overcooking.
- Serve over cauliflower rice to keep it low-carb, or regular rice if you prefer.
- Have everything prepped before you start — stir-frying moves fast.
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How to Cook Low Carb Beef Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Slice and prep first
Slice the beef thinly against the grain for tenderness, and have your sauce, slurry, and vegetables ready before the pan heats — stir-frying happens fast.
Sear hot and fast
Cook the beef in a screaming-hot pan for just a couple of minutes so it browns without overcooking, then remove it. The vegetables go in next and stay crisp-tender over high heat.
Sauce and thicken
Bloom the garlic and ginger briefly, add the sauce, and finish with the cornstarch slurry to create a glossy glaze. Return the beef at the end and toss to coat. Serve over cauliflower rice to keep it low-carb.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to keep the vegetables crisp.
Serving Suggestions
This low carb beef stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What's the best beef for stir fry?+
Flank, sirloin, or skirt steak sliced thin against the grain stay tender and cook quickly.
How do I keep it low-carb?+
Serve over cauliflower rice and use the cornstarch sparingly; the dish itself is naturally low in carbs.
Can I use frozen vegetables?+
Yes — add them straight from frozen and cook a minute or two longer, draining excess water.
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