Keto Beef Stir-Fry with Vegetables

1 lb grass-fed beef (sirloin or flank steak), sliced thin against the grain 2 bell peppers (mixed colors), sliced 2 cups broccoli florets 1 cup mushrooms, sliced 1 cup snap peas 1 medium zucchini, sliced (optional) 3 cloves garlic, minced 1 inch fresh ginger, minced 3 tbsp coconut aminos (or low-carb soy sauce) 2 tbsp avocado oil or coconut oil 1 tbsp sesame oil 1 tsp rice vinegar (optional) 1/4 tsp red pepper flakes (optional) Salt and pepper to taste Green onions for garnish Sesame seeds for garnish (optional)

For serving: Cauliflower rice (3-4 cups cooked)

Prep the Beef:

1. Slice beef very thin against the grain (partially frozen beef is easier to slice)
2. Season with salt and pepper
3. Set aside while prepping vegetables

Prep Vegetables:

4. Slice all vegetables into uniform, bite-sized pieces
5. Keep harder vegetables (broccoli) separate from softer ones (zucchini)
6. Mince garlic and ginger

Cook:

7. Heat wok or large skillet over high heat

8. Add 1 tbsp oil and heat until shimmering

9. Add beef in single layer (work in batches if needed)

10. Sear 1-2 minutes per side until browned but not fully cooked

11. Remove beef to a plate

12. Add remaining 1 tbsp oil to wok

13. Add garlic and ginger, stir-fry 30 seconds until fragrant

14. Add harder vegetables (broccoli, peppers), stir-fry 3-4 minutes

15. Add mushrooms and snap peas, stir-fry 2-3 minutes

16. Add zucchini if using, stir-fry 1-2 minutes

17. Return beef to wok with any juices

18. Add coconut aminos, sesame oil, and rice vinegar

19. Toss everything together 1-2 minutes until beef is cooked through

20. Add red pepper flakes if using

Serve:

21. Serve immediately over hot cauliflower rice
22. Garnish with green onions and sesame seeds if desired

Tips:

• Don't overcrowd the pan - cook beef in batches if needed
• Keep heat high for proper searing
• Vegetables should be crisp-tender, not mushy
• Prep all ingredients before starting to cook (mise en place)