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Low-Carb Beef Stir Fry

Low-Carb Beef Stir Fry

move over, chinese language takeout. This beef stir fry is one you’ll be making weekly. due to the fact zucchini chefs so quickly, this recipe is excellent for ultimate-minute meals or prepping after an extended day at work. The flavor mixture of ginger and coconut aminos is undeniably tasty with out using MSG and different kryptonite substances.

i love incorporating wholesome fats into every meal to keep me satiated, which is why this red meat stir fry is one in all my favourite cross-to food. just add a bit avocado oil or ghee to the pan with your vegetables and red meat, and also you’re suitable to go!

Low-Carb Beef Stir Fry

  • 1/4 cup organic broccoli florets
  • 8 ounces grass-fed flank or skirt steak, sliced against the grain into thin strips
  • 1/2 cup zucchini, spiralized into 6-inch noodles
  • 1 bunch baby bok choy
  • 2 teaspoons coconut aminos
  • 2 tablespoons avocado oil or grass-fed ghee, divided
  • One 1-inch knob of ginger, peeled and cut into thin strips

  1. Chop the give up of the stem off your bok choy and discard.
  2. In a heated pan, upload 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on every facet.
  3. reduce warmth to medium. upload last ghee, broccoli, ginger and coconut aminos to the pan. cook for one minute, stirring often.
  4. Stir in bok choy and prepare dinner for any other minute.
  5. Stir in zucchini and cook dinner till the noodles are at your preferred preference. Watch carefully, due to the fact they cook brief!

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