30-Minute Keto Pork Stir-Fry sears thin strips of pork loin in a hot wok, then tumbles them through crisp broccoli, carrots, red pepper, and scallions in a glossy soy-lemon sauce. Garlic, ginger, and sesame oil give it real takeout flavor, while a spoonful of arrowroot keeps the sauce clinging to every piece. It's a full weeknight dinner in half an hour at 5.7 g of net carbs per serving.
Say goodbye to boring weeknight meals and hello to this incredibly fast and flavorful Pork Stir-Fry! In just 30 minutes, you can have a sizzling, savory dish on the table that’s bursting with fresh, crisp vegetables and tender strips of pork, all coated in a zesty, sugar-free sauce. It’s the perfect low-carb, high-protein meal that will satisfy your takeout cravings without any of the guilt.
Ingredients
• 16 oz / 454g pork loin, cut into thin strips
• 2 tbsp olive oil, divided
• 1 tsp (5 ml) minced garlic
• 1 tsp minced fresh ginger
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp sesame oil
• 1 tbsp (15 ml) granulated erythritol (Swerve)
• 1 tsp arrowroot starch
• 10 oz / 284g broccoli florets
• 1 carrot, peeled and sliced
• 1 large red bell pepper, seeded and cut into strips
• 2 scallions, cut into 2-inch pieces
Instructions
1. In a medium bowl, toss the pork strips with 0.5 tbsp (8 ml) of olive oil, minced garlic, and ginger. Set aside to marinate while you prep the other .
2. Whisk together the low-sodium soy sauce, lemon juice, sesame oil, erythritol, and arrowroot starch in a small bowl until the starch is fully dissolved. This will be your stir-fry sauce.
3. Heat the remaining 1.5 tbsp (23 ml) of olive oil in a large wok or skillet over high heat until it shimmers. Carefully add the marinated pork in a single layer and sear for 3-4 minutes, stirring occasionally, until browned and cooked through.
4. Using a slotted spoon, remove the pork from the wok and place it in a clean bowl.
5. Add the sliced carrots to the hot wok and stir-fry for 2-3 minutes until they begin to soften.
6. Toss in the broccoli florets, red bell pepper strips, and scallions. Stir-fry for 1-2 minutes, then cover and steam for another minute until crisp-tender.
7. Return the cooked pork to the wok with the vegetables. Pour the prepared sauce over everything and stir continuously for 3-5 minutes, until the sauce thickens and beautifully coats every ingredient.
8. Serve immediately for the best texture and flavor.
Nutritional Information
• Per Serving
• Calories: 315
• Net Carbs: 5.7 g (0.2 oz)
• Total Fat: 19.4 g
• Saturated Fat: 5.7 g
• Cholesterol: 73 mg
• Sodium: 438 mg
• Total Carbs: 8.3 g (0.29 oz)
• Fiber: 2.6 g
• Sugar: 3 g
Pro Tips
• For a perfect sear, ensure your wok is screaming hot before adding the pork and avoid overcrowding the pan. Cook in batches if necessary.
• Cut your vegetables into uniform sizes to ensure they cook evenly and everything is perfectly crisp-tender at the same time.
• Feel free to customize your veggies! Sliced mushrooms, snap peas, or baby corn would all be delicious additions.
• Double the sauce recipe and store half in the fridge for up to a week for an even faster meal next time.
FAQ
Q: Can I use a different cut of pork for this stir-fry
A: Yes, while pork loin is excellent, you can also use pork tenderloin or boneless pork chops. The key is to slice the meat thinly against the grain to ensure it stays tender and cooks quickly.
Q: What can I substitute for erythritol in the sauce
A: If you are not following a low-carb or sugar-free diet, you can replace the erythritol with an equal amount of honey, maple syrup, or brown sugar to sweeten the sauce.
Q: Can I add other vegetables to this recipe
A: Absolutely! This recipe is very customizable. Sliced mushrooms, snap peas, baby corn, or bok choy would all be delicious additions. Just be sure to cut all vegetables into similar sizes for even cooking.
Q: How do I store and reheat leftover pork stir-fry
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or wok over medium-high heat until warmed through. You can also microwave it, but the vegetables may lose some of their crispness.
Pro Tips
- For a perfect sear, make sure the wok is screaming hot before adding the pork and don't overcrowd the pan — cook in batches if needed.
- Toss the pork strips with the olive oil, garlic, and ginger first and let them sit while you prep the vegetables; that quick marinade seasons the meat all the way through.
- Cut your vegetables into uniform sizes so everything reaches crisp-tender at the same time — the carrots get a 2-3 minute head start before the broccoli and pepper go in.
- Double the sauce recipe and store half in the fridge for up to a week for an even faster meal next time.
- Serve immediately — stir-fry waits for no one, and the vegetables are at their best the moment the sauce thickens and coats everything.
Frequently Asked Questions
What cut of pork should I use for this stir-fry?
Pork loin cut into thin strips is what the recipe calls for. Slice it against the grain while slightly chilled for the cleanest, most tender strips.
Is this pork stir-fry keto-friendly?
Yes — each serving has about 5.7 g of net carbs (8.3 g total, 2.6 g fiber) with 26.8 g of protein and 19.4 g of fat. The sauce is sweetened with granulated erythritol instead of sugar.
Can I make the stir-fry sauce ahead of time?
Absolutely. Whisk together the soy sauce, lemon juice, sesame oil, erythritol, and arrowroot starch and refrigerate it for up to a week — just shake it before using.
Can I swap out the vegetables?
Sliced mushrooms and snap peas are delicious low-carb additions mentioned for this recipe. Whatever you use, keep the pieces uniform so they cook evenly.
Recipe card below.
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30-Minute Keto Pork Stir-Fry
Ingredients
Method
- In a medium bowl, toss the pork strips with 0. 5 tbsp (75 ml) of olive oil, minced garlic, and ginger.
- Set aside to marinate while you prep the other .
- Whisk together the low-sodium soy sauce, lemon juice, sesame oil, erythritol, and arrowroot starch in a small bowl until the starch is fully dissolved. This will be your stir-fry sauce.
- Heat the remaining 1. 5 tbsp (75 ml) of olive oil in a large wok or skillet over high heat until it shimmers. Carefully add the marinated pork in a single layer and sear for 3-4 minutes, stirring occasionally, until browned and cooked through.
- Using a slotted spoon, remove the pork from the wok and place it in a clean bowl.
- Add the sliced carrots to the hot wok and stir-fry for 2-3 minutes until they begin to soften.
- Toss in the broccoli florets, red bell pepper strips, and scallions.
- Stir-fry for 1-2 minutes, then cover and steam for another minute until crisp-tender.
- Return the cooked pork to the wok with the vegetables.
- Pour the prepared sauce over everything and stir continuously for 3-5 minutes, until the sauce thickens and beautifully coats every ingredient.
- Serve immediately for the best texture and flavor.
- Cut your vegetables into uniform sizes to ensure they cook evenly and everything is perfectly crisp-tender at the same time.
