Low-Carb Beef Stir-Fry

All the flavour of a classic stir-fry, without the rice. Pak choi, shiitake mushrooms, and bean sprouts provide bulk, texture, and a small amount of carbohydrates without meaningfully raising your total. This stir-fry is complete as a standalone dish.

Ingredients

• 350g lean rump steak, sliced thin against the grain
• 200g pak choi, halved
• 150g shiitake or chestnut mushrooms, sliced
• 100g bean sprouts
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp vegetable oil
• Spring onions and sesame seeds to serve

Method

1. Mix the beef with soy sauce, oyster sauce, and a pinch of black pepper. Set aside.
2. Heat the vegetable oil in a wok over very high heat.
3. Stir-fry the beef in batches for 1–2 minutes until browned. Remove.
4. Add the mushrooms and stir-fry for 2 minutes.
5. Add the garlic and ginger, cook for 30 seconds.
6. Add the pak choi and bean sprouts. Stir-fry for 2–3 minutes until the pak choi wilts.
7. Return the beef. Drizzle with sesame oil and toss together.
8. Serve immediately topped with spring onions and sesame seeds.

Nutrition Notes

This stir-fry achieves under 10g of carbohydrates by replacing rice or noodles with low-carb vegetables. Rump steak provides 26g of protein per 100g at around 180 calories, making it a practical choice for high-protein, low-carb meals.