Beef Stir Fry Low-Carb

Beef Stir Fry Low-Carb Recipe Move over, Chinese takeout. This beef stir fry is one you’ll be making weekly. Because zucchini cooks so quickly, this recipe is great for last-minute meals or prepping after a long day at work. The flavor combination of ginger and coconut aminos is undeniably tasty without the use of MSG and other kryptonite ingredients.

Beef Stir Fry

Start to Finish: 20 minutes


  • 1/2 cup zucchini, spiralized into 6-inch noodles
  • 1 bunch baby bok choy
  • 1/4 cup organic broccoli florets
  • 8 ounces grass-fed flank or skirt steak, sliced against the grain into thin strips
  • One 1-inch knob of ginger, peeled and cut into thin strips
  • 2 tablespoons avocado oil or grass-fed ghee, divided
  • 2 teaspoons coconut aminos


  1. Chop the end of the stem off your bok choy and discard.
  2. In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
  3. Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
  4. Stir in bok choy and cook for another minute.
  5. Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!

Serves: 2


  • Calories: 582
  • Protein: 55g
  • Carbs: 14g
  • Fiber: 2g
  • Sugar: 6g
  • Net carbs: 12g
  • Fat: 36g
  • Saturated Fat: 36g
  • Cholesterol: 78mg
  • Sodium: 456mg
  • Potassium: 881mg
  • Iron: 17%
  • Vitamin A: 67%
  • Vitamin B6: 48%
  • Vitamin B12: 36%
  • Vitamin C: 105%
  • Vitamin D: 1%
  • Calcium: 10%
  • Magnesium: 14%

A note on ingredients: Fermented foods, including coconut aminos, are considered suspect on the Bulletproof Diet because they can increase your levels of histamine — a chemical your body produces that can cause inflammation in excess. Test your tolerance with different brands of fermented foods, and avoid using them if you notice a negative reaction.