Easy Keto Beef Stir Fry Meal Prep

This easy keto beef stir fry meal prep features tender beef strips quickly seared over high heat with colorful low-carb vegetables like bell peppers, broccoli, and zucchini. A savory, glossy sauce made with soy sauce or tamari, fresh ginger, garlic, and a finishing drizzle of sesame oil keeps the dish flavorful while staying keto-friendly and low in net carbs. Perfect for make-ahead lunches or dinners, this stir fry reheats well, can be customized with different low-carb vegetables or spice levels, and delivers a comforting, satisfying meal without any sugary sauces or starches.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine American, Asian-Inspired, Chinese-Inspired

Keyword beef stir fry, dairy free option, gluten free option, keto, low-carb, meal prep

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 390kcal

Equipment

large skillet or wok
Mixing bowl
Cutting board
Chef's knife
tongs or spatula
measuring cups and spoons
meal prep containers

Ingredients

For the beef and vegetables

1 1/2 pounds flank steak or sirloin steak sliced thinly against the grain into bite-size strips
1 medium red bell pepper cored and sliced into thin strips
1 medium yellow bell pepper cored and sliced into thin strips
2 cups broccoli florets cut into bite-size pieces
2 small zucchini halved lengthwise and sliced into half-moons
3 tablespoons coconut oil or avocado oil divided, for stir-frying
1/2 teaspoon fine sea salt to season beef, plus more to taste
1/4 teaspoon black pepper freshly ground, to season beef

For the keto stir-fry sauce

1/4 cup tamari or soy sauce use tamari or coconut aminos for gluten-free; choose a low-sugar brand
2 tablespoons beef broth or chicken broth, unsalted if possible
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon toasted sesame oil
3 cloves garlic minced
1 tablespoon fresh ginger finely grated or minced
1 teaspoon granulated erythritol or preferred keto sweetener optional, to balance flavors
1/4 teaspoon red pepper flakes optional, for heat

For garnish and serving

2 tablespoons sesame seeds optional, for garnish
2 tablespoons sliced green onions green parts only, for garnish
4 cups cauliflower rice optional, for serving, cooked separately

Instructions

Pat the sliced beef dry with paper towels and season it lightly with the salt and black pepper, tossing to coat evenly.
Add the tamari, beef broth, vinegar, toasted sesame oil, garlic, ginger, keto sweetener, and red pepper flakes to a small bowl and whisk until well combined, then set the sauce aside.
Prepare all vegetables by slicing the bell peppers, cutting the broccoli into bite-size florets, and slicing the zucchini into half-moons so they are ready to cook quickly.
Heat half of the coconut oil in a large skillet or wok over medium high to high heat until shimmering but not smoking.
Add half of the beef strips in a single layer and sear without moving for a brief moment, then stir fry until browned on the outside and just cooked through, transferring the beef to a plate and repeating with the remaining oil and beef.
Return the empty skillet or wok to medium high heat and add the sliced bell peppers, broccoli florets, and zucchini, stir frying until the vegetables are crisp tender but still bright in color.
Pour the prepared sauce over the vegetables, toss well to coat, and let it simmer briefly so the garlic and ginger become fragrant and the sauce slightly thickens and clings to the vegetables.
Return the cooked beef and any accumulated juices to the skillet, toss everything together until the beef is coated in the glossy sauce and heated through, and adjust seasoning with additional salt or a splash of tamari if needed.
Remove the skillet from the heat and sprinkle the stir fry with sesame seeds and sliced green onions for garnish.
Divide the beef stir fry evenly into meal prep containers over cooked cauliflower rice if using, let cool slightly, then cover and refrigerate until ready to reheat and serve.

Notes

For the best texture, cook the beef in batches so it sears instead of steaming and avoid overcooking the vegetables so they stay crisp tender. Use a sugar free tamari or soy sauce and check labels on broth and sweeteners to keep net carbs low and keto compliant. This stir fry keeps well in the refrigerator for up to 4 days and reheats quickly in a hot skillet with a splash of water or broth, or in the microwave using short intervals to prevent the beef from drying out. Feel free to swap in other low carb vegetables like snap peas, green beans, or mushrooms while keeping overall net carbs within your daily goals.

Nutrition