Crisp-Caramelized Beef & Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A high-protein keto masterpiece with tender ground beef and vibrant vegetables glazed in a savory-sweet sauce. This Asian-inspired beef recipe (keto, high-protein), ready in about 22 minutes, pairs lean ground beef, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz lean ground beef
• 1 cup, thinly sliced bell peppers
• 1/2 cup, thinly sliced red onion
• 2 cloves, minced garlic
• 2 tbsp avocado oil
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large non-stick skillet over medium-high heat until shimmering. Add 12 oz ground beef, breaking it into small crumbles with a spatula until golden-brown and fully cooked (5-6 minutes), then drain excess fat.
2. Step 2: Add remaining 1 tbsp avocado oil, 1 cup sliced bell peppers, and 1/2 cup sliced red onion to the skillet. Sauté for 3-4 minutes until vegetables are crisp-tender and edges are slightly charred.
3. Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1/4 tsp chili flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes until sauce thickens and coats the back of a spoon.