Beef with Stir Fried Vegetables
And you thought stir fry couldn’t be keto! This version of a classic favorite cooks quickly and is great for using up small amounts of extra vegetables.
Ingredients
- 2Tbsp.avocado oil or coconut oil
- 1clovegarlicminced
- 1coin-sized piecefresh ginger rootminced
- 1pinchred pepper flakesoptional
- 0.25red bell peppersliced
- 1large stalkcelerysliced
- 8oz.cooked chuck roastin small pieces
- 1cupnapa cabbagesliced
- 2tsp.soy sauce or coconut aminos
- 1tsp.rice wine vinegar or apple cider vinegar
- 2green onionsliced
- 1tsp.toasted sesame oil
Instructions
- Heat a large frying pan over high heat and add the oil, then add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add the bell pepper and celery, and cook for a few seconds more, then add the beef, and napa cabbage.*
- Add the soy sauce and vinegar and cook for another minute or two more. The beef should be heated through and the vegetables should be tender but still crisp.
- Stir in the green onions and sesame oil and serve.
Notes
*If you are using vegetables that are already cooked, just add them at the very end to reheat them.
Nutrition
Serving: 2servings (236 g.)Calories: 539.65kcalCarbohydrates: 4.67gProtein: 27.68gFat: 45.11gSaturated Fat: 23.33gPolyunsaturated Fat: 2.32gMonounsaturated Fat: 14.58gTrans Fat: 1.32gCholesterol: 95.25mgSodium: 397.35mgPotassium: 608.24mgFiber: 1.59gSugar: 2.11gVitamin A: 60.53IUVitamin C: 32.36mgCalcium: 66.7mgIron: 3.15mgSugar Alcohol: 0.22gNet Carbs: 2.88g