Quick, simple, and oh-so-good. This keto Mexican beef stir-fry is a sizzling success wherever it is served!
The Problem With Most Mexican Food
From a taste perspective, there are no issues whatsoever with Mexican cuisine. It’s one of my favorites.
From a ketosis perspective, however, some flaws come to light.
While you may not think of Mexican food as a category that’s full of carbs, they are there, and they will mess up your low-carb diet.
That’s only if you’re not careful, however.
Tortilla chips pack a surprisingly large amount of carbs in those flat little triangles. If you’re at the store, don’t put them in your cart, and if you’re in a restaurant, don’t put them on your plate.
Nachos are not your friend.
Tacos, burritos, enchiladas, fajitas, tostadas, and the like have the same carb issue. That corn- or flour-based shell is a crunchy little (or often large) carb bomb.
But that’s OK – even if you can’t have tortilla chips or taco shells you can have a taste of Mexico on keto.
How To Do Mexican Food on Keto
Want to eat Mexican food without all the carbs? It’s easy. All you have to do is spice things up a bit.
A lot of the distinctive flavor of Mexican food comes from its spices. Cumin powder, paprika, and oregano blended together scream tacos no matter what you put it on.
In this stir-fry recipe, I used sliced beef as my protein. It pairs perfectly with my spice blend.
Bell pepper and onion add to the classic Mexican ingredient list. I like to use orange or yellow peppers for their color, but you can use green peppers as shown.
If you don’t mind some heat, slice up a chili pepper and add it to the mix. Make sure you carefully remove the seeds before introducing the pepper to the pan.
- 1 beef steak (1/2 lb or 225 g), sliced
- 1 medium bell pepper, sliced
- 1/ 2 medium onion, sliced
- 2 cloves of garlic, peeled and minced
- 1 Tablespoon (6 g) of cumin powder
- 1 Tablespoon (6 g) of paprika
- 1 Tablespoon (3 g) of dried oregano
- 1 chili pepper, sliced (remove seeds)
- 1/4 cup (60 ml) of olive oil, to cook with
- Salt and pepper, to taste
- Add olive oil to a large frying pan and sauté the bell pepper, onion, and chili pepper until slightly browned. Set aside.
- Rub the spices over the steak slices and sear on high heat until the steak is browned on all sides. Add in more olive oil if needed.
- Add the vegetables back in, add in the garlic, and cook for a few minutes more.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
- Calories: 534
- Sugar: 3 g
- Fat: 49 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 18 g