Makes 2 Servings

Amount Per Serving:

Calories 550 (54% from fat)
Total Fat 33g	51%
Saturated Fat 7g	35%
Cholesterol 109mg	36%
Sodium 410mg	17%
Net Carb 10g
Total Carb 14g	5%
Dietary Fiber 4g	16%
Sugars 5g
Protein 46g

Vitamin A 41% · Vitamin C 6% · Calcium 6% · Iron 18%

PHOTOS

peanut beef stir fry served in white bowl

NOTES & TIPS

(1) Carrots. About 2 ounces weight. I use packaged pre-shredded carrots, usually found in the refrigerated produce section of U.S. grocery stores. They can be substituted with other vegetables; see Note 8 below.

(2) Corn Starch. Corn starch is primarily used to tenderize the beef, and has an added effect of providing a nice glossy finish to the sauce. I don’t recommend substituting with xanthan gum, which doesn’t have the same tenderizing effect and often turns sauces into an unappetizing gooey mess. Two teaspoons of corn starch contribute 5 grams of net carbs for the whole recipe, or 2.5 grams per serving.

(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.

(4) Slicing Beef. Slice to 1/4-inch thickness or thinner. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef.

(5) Pan. I use a large 12-inch nonstick pan, as photographed here. Avoid cast iron pans because they have high heat retention, which can result in overcooked beef if it isn’t promptly transferred to serving plates.

(6) Serving. Transfer stir-fry promptly to serving plates to avoid overcooking the beef. This meal is best enjoyed hot and immediately after cooking. Serve alongside a refreshing appetizer like Asian cucumber salad, or a side dish like fried cauliflower rice or spiralized zucchini noodles to help sop up the peanut sauce. Consider serving extra toppings on the side, like additional sliced scallions or chopped peanuts for extra crunch.

(7) Leftovers. Cover and refrigerate leftovers for up to 2 days, and reheat using the microwave.

(8) Stir Fry Variations. This recipe is a good basic template for beef stir fry. You can expand on it by adding your favorite stir-fry veggies, such as sliced bell peppers, chopped zucchini, broccoli florets, sliced onions, shredded cabbage, baby spinach, chopped asparagus, sliced mushrooms, and/or leafy Asian greens like Chinese broccoli or bok choy. The key is to add the vegetables in the correct order. The ones that take the longest to cook should be added first, and so forth.

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Tammy

Hi! I love your blog. Do you have a keto recipe for Pad Thai? I swear I saw one on here, but now I can’t find it. I have a real hankering for Pad Thai so I hope I’m not confusing your site with another. 😉 Thanks!

Julia

I don’t have a recipe for keto pad thai, sorry!

dave

I know this is a pretty basic question but, after all, I’m “just” a man! When you say “sliced scallions” do you mean to slice the bulb end or the long thin stalks or both?

You slice up the long thin green stalks. Scallions are also called green onions, in case that helps.

Beef Stir Fry With Peanut Sauce