Nourishing Beef and Vegetable Stir Fry (Sugar-Free, Low-Carb, High-Protein)

Nourishing Beef and Vegetable Stir Fry (Sugar-Free, Low-Carb, High-Protein)

Traditional takeout stir fry is often a glucose bomb hidden under sugary sauces and cornstarch thickeners. but this recipe prioritizes high-quality protein and liver-cleansing aromatics without the insulin-spiking additives. The non-starchy vegetables triple the volume of this stir fry making it filling on its own, and the ginger and beef are warming ingredients that help nourish the blood and calm nausea, a common symptom in MAFLD and MASH.

Print Recipe Pin Recipe

Prep Time:30

Cook Time:10

Course: Dinner

Cuisine: Asian

Keyword: Asian Recipes, High-Protein, Low-Carb, MAFLD Recipes, Non-Starchy Vegetable Recipes, PCOS friendly recipes, Sugar Free Asian Recipes

Servings: servings

Calories: 219kcal

Equipment

Non-stick wok or frying pan I prefer non-stick surfaces to minimize the amount of oil I use to cook with

Ingredients

1 lb lean cut beef (tenderloin is the leanest, but sirloin and flank steak work great too)
1 yellow onion, halved and thickly sliced
1 carrot, peeled and cut into matchsticks
8-10 stalks of baby corn, drained
½ large red bell pepper, julienned
1 cup snap peas, trimmed and cut in half
1 tsp avocado oil or sunflower oil olive oil can work here but the taste won't be as neutral, and it has a much lower smoke point
1 tbsp rice vinegar
1 tsp toasted sesame seeds, for garnish

Sugar-Free Sticky Soy Marinade

¼ cup soy sauce (If watching sodium, use coconut aminos. It can drop the sodium by up to 60%.)
1 tbsp oyster sauce use vegan oyster sauce if allergic to shellfish
juice from 1 fresh orange
2 cloves garlic, minced
1 knob ginger (about 2 inches long) peeled and cut into matchsticks
½ tsp sesame oil
3 tsp monkfruit sweetener

Instructions

Slice the beef steak into very thin slices against the grain. It helps if the meat is half frozen as it is easier to cut.
To find the grain, look at the meat and see which direction the lines are going, then, cut in the opposite direction of those lines.
Lean cuts of beef can be tougher since they are less marbled with fat, which is why we want to maximize tenderizing the meat before cooking it.
In a bowl, mix together the soy marinade ingredients. add in the sliced beef and toss to evenly coat. Wrap the bowl with plastic wrap and set aside on the counter for at least 30 minutes, but up to an hour is better.
The orange juice in the marinade will help tenderize the meat further.
Heat the olive oil in a wok or non-stick frying pan over high heat until smoking. Add in the marinated beef, leaving the residual marinade in the bowl for later.
Sear the beef for about 90 seconds. If you need to sear in batches do so, as overcrowding the pan can "steam" rather than sear.
Remove the cooked beef and set aside. TO the wok, add in the onions, carrots and corn first. Add 2 tbsp of water to the wok and cover with a tight fitting lid. "Flash-steam" the onion mixture for about 60 seconds.
Remove the lid and add in the red bell pepper, snap peas, beef and remaining marinade. Toss the mixture and stir frequently for 1-2 minutes, until the peas turn bright green and the sauce starts to caramelize and turn sticky.
Sprinkle in the rice vinegar (this helps to brighten up the dish), give it one to two more good tosses in the wok, then immediately pour onto a large serving dish. Sprinkle with sesame seeds for garnish.

Nutrition