Cookwith

Name: Wok-Seared Garlic Butter Steak & Summer Veggies (Keto)
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 12 oz sirloin steak, cut into bite-sized strips; 2 tbsp avocado oil (or other high smoke point oil); 1 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 red bell pepper, thinly sliced; 3 cloves garlic, minced; 2 tbsp unsalted butter; Salt and freshly ground black pepper, to taste; 1/4 cup fresh basil leaves, torn

Wok-Seared Garlic Butter Steak & Summer Veggies (Keto)

HerbyOrange3338

This sizzling wok-seared steak and summer vegetable stir-fry is made for hot Kansas nights—no soy, no wheat, and fully keto-friendly. By preheating your wok until smoking and working in batches, you achieve restaurant-style caramelization (wok hei) on the beef. Fresh zucchini, sweet bell pepper, and bursting cherry tomatoes keep the dish vibrant, while garlic butter and basil bring rich, summery flavor. Perfect for a quick, satisfying dinner that won’t heat up the whole house!

Ingredients

Instructions

Pat steak strips dry and season generously with salt and pepper.
Heat wok over high heat until smoking hot. Add 1 tbsp avocado oil and half the steak. Sear for 1 minute per side, tossing constantly, then transfer to a plate. Repeat with remaining steak.
Add remaining 1 tbsp oil to wok. Add garlic and stir-fry for 15 seconds until fragrant. Add zucchini, bell pepper, and cherry tomatoes. Stir-fry for 2-3 minutes, tossing constantly, just until veggies are crisp-tender.
Return steak to wok with any juices. Add butter, tossing until steak and veggies are glossy and coated.
Remove from heat. Toss in fresh basil. Taste and adjust salt and pepper. Serve hot.