Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

Beef & Vegetables

• 1½ lbs lean sirloin steak, thinly sliced
• 1 tbsp avocado oil
• 1 small onion, sliced
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 tsp garlic powder
• Salt and black pepper, to taste

Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp beef broth
• 1 tbsp sesame oil
• 2 tbsp sugar-free sweet chili sauce (or regular sweet chili sauce)
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 tsp cornstarch (optional, for a thicker sauce)
• Crushed red pepper flakes, optional

Garnish

• Sliced green onions
• Sesame seeds (optional)

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Instructions

1. In a small bowl, whisk together all of the sauce ingredients until well combined. Set aside.
2. Heat the avocado oil in a large skillet or wok over medium-high heat.
3. Season the sliced beef with garlic powder, salt, and black pepper.
4. Add the beef in a single layer and cook for 2–3 minutes until browned. Remove from the skillet and set aside.
5. If needed, add a small splash of oil to the skillet. Add the onion and cook for 2–3 minutes until it begins to soften.
6. Stir in the broccoli, bell pepper, and snap peas. Cook for 4–5 minutes, stirring frequently, until the vegetables are crisp-tender.
7. Return the beef to the skillet and pour the sauce over everything. Stir well to coat.
8. If using cornstarch, let the stir fry simmer for 1–2 minutes until the sauce thickens slightly.
9. Remove from the heat and garnish with sliced green onions and sesame seeds, if desired.

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Serving Ideas

Enjoy as is for a lower-carb meal, or serve over steamed jasmine rice, brown rice, cauliflower rice, or quinoa.

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Approximate Nutrition (Per Serving)

• Calories: 400
• Protein: 38g
• Carbohydrates: 18g
• Fat: 18g

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