Keto Beef Korean Stir Fry

Ingredients:

• 1 lb (450g) Beef Sirloin or Ribeye, thinly sliced
• 2 tbsp Olive Oil (or avocado oil)
• 1 small Onion, thinly sliced
• 1 Red Bell Pepper, julienned
• 1 Zucchini, julienned
• 2 cloves Garlic, minced
• 2 tbsp Soy Sauce (or tamari for gluten-free)
• 1 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tbsp Keto-friendly Sweetener (like erythritol or stevia)
• 1 tbsp Gochujang (Korean chili paste, optional for spice)
• 1 tsp Fresh Ginger, grated
• 1 tsp Sesame Seeds (for garnish)
• 2-3 Green Onions, chopped (for garnish)

Instructions:

1. Prepare the Beef: Slice the beef into thin strips, ensuring it cooks quickly and absorbs the flavor. Set aside.
2. Stir-Fry the Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until tender-crisp. Remove the vegetables from the skillet and set them aside.
3. Cook the Beef: In the same skillet, add a bit more oil if necessary, and cook the beef in batches to avoid overcrowding. Stir-fry for about 2-3 minutes until browned and cooked through. Remove the beef and set aside with the vegetables.
4. Make the Sauce: In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, keto sweetener, gochujang (optional), and grated ginger.
5. Combine Everything: Return the cooked vegetables and beef to the skillet. Pour the sauce over the mixture and toss everything together to coat evenly. Stir-fry for another 1-2 minutes to heat through and allow the flavors to meld.
6. Garnish & Serve: Sprinkle with sesame seeds and green onions before serving. Serve this Keto Beef Korean Stir Fry on its own or with a side of cauliflower rice.