Keto Cashew Beef features crumbled ground beef combined with bell pepper, zucchini, mushrooms, water chestnuts and crunchy cashews. This Asian-inspired low-carb stir-fry is seasoned with fresh ginger and garlic, balanced with coconut aminos and a splash of canned coconut milk for a hint of creaminess.
Serve this dish over cauliflower rice for a satisfying low-carb dinner that is quick to prepare and flavorful. Using ground beef instead of steak keeps the cost low while still delivering rich, savory flavor and good protein content.
This recipe comes together in under 20 minutes, making it ideal for busy weeknights. The combination of salty coconut aminos, a touch of natural sweetness from the cashews and coconut milk, and the fresh aromatics of garlic and ginger creates a well-rounded, restaurant-style stir-fry at home.
Time-saving tip: While the beef browns, chop and measure the vegetables and aromatics so you can add them quickly to the pan and keep cooking time to a minimum.
If you prefer heat, add sriracha at the table or mix in 1/2 to 1 teaspoon of crushed red pepper flakes during cooking. The vegetable selection is flexible: swap or add broccoli, cauliflower florets, snow peas, or bamboo shoots in place of or alongside the water chestnuts to suit your preferences.
Leftovers will keep in an airtight container in the refrigerator for about four days. Note that the cashews will soften over time; if you want to preserve crunch, reserve some cashews to sprinkle on just before serving.
Try these other keto-friendly meals
- Keto Everything Bagel Dogs
- Keto Creamy Parmesan Shrimp
- Low Carb Cheeseburger Cauliflower Casserole
Keto Cashew Beef
A savory, low-carb stir-fry made with ground beef, colorful vegetables and cashews. Fast to prepare and full of flavor—perfect over cauliflower rice.
Dinner, main dish
Asian-inspired
ground beef, keto, low carb
4
381 kcal
Ingredients
- 1 teaspoon coconut oil or butter
- 1 pound ground beef (preferably grass-fed)
- 1 green bell pepper, coarsely chopped
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1 yellow onion, coarsely chopped
- 6 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 small can sliced water chestnuts, drained
- 1/4 cup coconut aminos
- 1/4 cup canned coconut milk
- 1/2 teaspoon black pepper
- 1/2 cup cashews
- 2 green onions, sliced
- cauliflower rice for serving
Instructions
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Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
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Add the bell pepper, zucchini, onion, and mushrooms to the skillet. Cook until the vegetables begin to soften but still retain some bite.
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Stir in the minced garlic and grated ginger and cook for another 2 minutes to release their aroma.
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Pour in the coconut aminos, canned coconut milk, and add black pepper. Continue cooking until the vegetables are tender yet slightly crisp and the flavors meld together.
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Finish by sprinkling the dish with cashews and sliced green onions. Serve immediately over cauliflower rice.
Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
