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Keto Teriyaki Hamburger Stir Fry - Fast, Savory, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean; or use ground turkey or pork)
  • 2 tablespoons avocado oil (or olive oil)
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups broccoli florets, bite-size
  • 1 small zucchini, halved lengthwise and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 green onions, sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • 1/3 cup soy sauce or tamari (use coconut aminos if soy-free; note it’s slightly sweeter)
  • 2 tablespoons water
  • 1–2 tablespoons granular erythritol or allulose (adjust to taste)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon garlic powder (backs up the fresh garlic)
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 1 teaspoon xanthan gum mixed with 2 teaspoons water (slurry), or 1 tablespoon arrowroot slurry if not strictly keto
  • Cauliflower rice or shirataki rice/noodles
  • Lime wedges

Method
 

  1. Make the sauce. In a small bowl, whisk soy sauce, water, sweetener, rice vinegar, sesame oil, garlic powder, and red pepper flakes. Taste and adjust sweetness or saltiness. Set aside.
  2. Brown the beef. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef, breaking it up with a spatula. Cook until browned and no longer pink, 5–7 minutes. Season lightly with salt and pepper. Transfer to a bowl, leaving some fat in the pan.
  3. Cook the veggies. Add the remaining 1 tablespoon oil if needed. Toss in onion and bell pepper. Stir-fry 2 minutes. Add broccoli and a splash of water, cover for 2 minutes to steam-tender. Uncover, add zucchini, and cook another 2 minutes until crisp-tender.
  4. Build flavor. Push veggies to the sides. Add minced garlic and grated ginger to the center. Sauté 30 seconds until fragrant, then mix into the veggies.
  5. Combine with beef. Return cooked beef and any juices to the pan. Pour in the teriyaki sauce and toss to coat everything evenly.
  6. Thicken the sauce. Stir in the xanthan gum slurry a little at a time, letting it simmer 30–60 seconds until glossy and lightly thickened. Use only as much as needed; xanthan thickens quickly. If using arrowroot, simmer just until thickened to avoid thinning back out.
  7. Finish and garnish. Remove from heat. Taste and adjust salt, sweetness, or heat. Top with green onions and sesame seeds. Serve over cauliflower rice or shirataki rice if you’d like.