You want fast, tasty, and actually good for you? Here’s your new weeknight MVP. This Keto Sesame Beef & Green Beans Stir-Fry brings big takeout energy—crisp-tender veg, glossy sesame glaze, and juicy beef—without the blood sugar rollercoaster.
It’s high-protein, low-carb, and done in less time than it takes to find the TV remote. Plus, it hits that salty-sweet umami button so hard you’ll double the batch next time. Who said “healthy” can’t be reckless with flavor?
Why You’ll Love This Recipe
- Lightning-fast: Ready in about 20 minutes, including prep if you’re efficient with a knife.
- Low-carb, high-protein: Perfect for keto or anyone dodging sugar crashes.
- Restaurant flavor: Toasted sesame, ginger, garlic, and a glossy sauce—no sketchy ingredients.
- One-pan wonder: Minimal cleanup.
Your sink can chill tonight.
- Flexible: Swap veg, adjust heat, or scale for meal prep like a pro.
Ingredients
- 1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
- 12 oz (340 g) green beans, ends trimmed, cut into 2-inch pieces
- 2 tbsp avocado oil (or another high-heat oil)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 green onions, sliced (whites and greens separated)
- 1–2 tsp crushed red pepper flakes or 1 fresh chili, sliced (optional for heat)
- 1 tbsp sesame seeds, toasted
- 1 tsp toasted sesame oil
For the sauce:
- 3 tbsp tamari (or coconut aminos for soy-free; adjust salt)
- 1 tbsp rice vinegar (unseasoned)
- 1–2 tsp granular erythritol/monk fruit blend (optional, for a hint of sweetness)
- 1/4 tsp xanthan gum (optional, to thicken)
- 1/4 cup beef broth (or water)
Optional add-ins:
- 1/2 small onion, thinly sliced
- 1/2 red bell pepper, thinly sliced (moderate for keto)
- Shirataki rice or cauliflower rice, for serving
Let’s Get Cooking – Instructions
- Slice the steak smart: Freeze the beef for 20–30 minutes to firm it up, then slice thinly against the grain. Toss with a pinch of salt and pepper.
- Whisk the sauce: In a bowl, combine tamari, rice vinegar, sweetener (if using), beef broth, and xanthan gum. Whisk well so the xanthan doesn’t clump.
Set aside.
- Preheat the pan: Heat a large skillet or wok over high heat until just smoking. Add 1 tbsp avocado oil.
- Blister the beans: Add green beans and a pinch of salt. Stir-fry 3–4 minutes until bright green and lightly charred.
If needed, splash in 1–2 tbsp water to steam until crisp-tender. Remove to a plate.
- Sear the beef: Add remaining 1 tbsp oil. Spread beef in a single layer.
Let it sear 60–90 seconds before stirring. Cook 2–3 minutes total until mostly browned.
- Aromatics time: Add garlic, ginger, and white parts of green onion (plus chili if using). Stir 30–45 seconds until fragrant—don’t burn the garlic.
- Sauce it up: Return green beans to the pan.
Pour in the sauce and toss. Cook 1–2 minutes until glossy and slightly thickened. If too thick, add a splash of broth.
- Finish with sesame: Turn off heat.
Stir in toasted sesame oil and sesame seeds. Taste and adjust salt, acid, or sweetness.
- Serve: Top with green onion tops. Serve as-is or over cauliflower rice/shirataki rice.
Snap a pic, pretend you ordered in.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days. Keep cauliflower rice separate so it doesn’t get soggy.
- Reheat: Skillet over medium heat with a splash of broth is best. Microwave works in a pinch—60–90 seconds, stirring halfway.
- Freezer: Freezes okay for up to 2 months, but green beans will be softer on thawing.
Cool completely before freezing.
- Meal prep tip: Portion into single-serve containers with a wedge of lime and extra sesame seeds for a fresh pop later.
Health Benefits
- Keto-friendly macros: Beef gives quality protein and fats; green beans add fiber with minimal carbs.
- Micronutrient boost: Green beans deliver vitamin K, folate, and manganese; ginger and garlic bring antioxidant support—your immune system says thanks.
- Blood sugar support: Low net carbs and no added sugar mean steady energy. No post-meal nap required.
- Satiety: Protein + fat combo keeps you full, reducing snack attacks. IMO, that’s the real meta.
What Not to Do
- Don’t crowd the pan: Overcrowding steams the beef.
You want a sear, not sad, gray strips. Work in batches if needed.
- Don’t overcook the beans: Mushy green beans are a crime. Aim for crisp-tender with a little bite.
- Don’t skip the acid: Rice vinegar brightens the dish.
Without it, the sauce tastes flat.
- Don’t drown it in sesame oil: Use sesame oil as a finisher, not a frying oil. It can turn bitter when overheated.
- Don’t slice with the grain: Cutting against the grain = tender bites. With the grain = jaw workout.
Mix It Up
- Spicy Seoul vibes: Add 1 tsp gochugaru and a splash of fish sauce for deeper umami.
- Garlic bomb: Double the garlic and finish with a squeeze of lemon for zing.
Vampires, beware.
- Nutty crunch: Toss in chopped roasted peanuts or almonds (keto-portion) at the end.
- Veg swap: Use broccolini, asparagus, or bok choy. Keep total net carbs in check for keto.
- Sweeter edge (still keto): Use coconut aminos instead of tamari and reduce or skip the sweetener.
- Extra silky sauce: Stir in 1 tbsp butter at the end. Gloss level: elite.
FAQ
Can I use ground beef instead of sliced steak?
Yes.
Brown 1 lb ground beef, drain excess fat if needed, then proceed with aromatics and sauce. Texture is different but still delicious and budget-friendly.
Is xanthan gum required?
No. It just makes the sauce clingy and glossy.
Without it, simmer the sauce 1–2 extra minutes to reduce, or add a small knob of butter to help it coat.
What’s the best cut of beef for stir-fry?
Flank or skirt steak are top picks. Sirloin works too. The key is thin slices against the grain and a hot pan for quick searing.
How do I keep it from getting watery?
Pat beef dry, cook in batches, and keep heat high.
Also, don’t add the sauce until the beef has a good sear and the veggies are not releasing water.
Is this recipe gluten-free?
Yes if you use tamari or coconut aminos and ensure your rice vinegar and broth are gluten-free. Always check labels—sneaky additives happen.
Can I make it non-spicy?
Absolutely. Skip the chili flakes and rely on ginger, garlic, and sesame for flavor.
It’ll still slap (gently).
What can I serve it with to stay keto?
Cauliflower rice, shirataki rice/noodles, or just a big pile of stir-fry with extra sesame seeds. A squeeze of lime wakes it up, FYI.
Final Thoughts
This Keto Sesame Beef & Green Beans Stir-Fry is fast, clean, and wildly satisfying—like takeout’s smarter cousin who also lifts. You get seared beef, crisp veggies, and a sauce that actually respects your macros.
Keep this on repeat, tweak it to your taste, and own your weeknight dinner game. If eating better always tasted like this, we’d all be meal-prep influencers by now.
- Meets standards for animal welfare, feed, and more, so you can know about what you’re buying (and eating)
- No added growth hormones or antibiotics, ever
- This item has been rated by the Global Animal Partnership a Step 4 – Pasture Centered
- Three individually sealed 16 ounce packs of 100% Pure Ground Beef, 80% Lean/20% Fat
- Some of your favorite Fresh products are now part of the Amazon Grocery brand! Although packaging may vary during the tr…
- 19g Protein per serving, USDA Approved
- Meets standards for animal welfare, feed, and more, so you can know about what you’re buying (and eating)
- No added growth hormones or antibiotics, ever
- This item has been rated by the Global Animal Partnership a Step 4 – Pasture Centered