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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Yields :

1 serving

Ingredients:

  • 2 Tbsp. avocado oil or coconut oil
  • 1 clove garlic, minced
  • 1 coin-sized piece ginger root, minced
  • 1 pinch red pepper flakes optional
  • 1/4 red bell pepper, sliced
  • 1 large stalk celery, sliced
  • 8 oz. cooked chuck roast, in small pieces
  • 1 cup sliced napa cabbage
  • 2 tsp. soy sauce or coconut aminos
  • 1 tsp. rice wine vinegar or apple cider vinegar
  • 2 green onions, sliced
  • 1 tsp. toasted sesame oil

Directions:

  • 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.
*If you are using vegetables that are already cooked, just add them at the very end to reheat them.
Nutrition Facts
Beef with Stir Fried Vegetables
Serving Size
 
1 serving (792 g.)
Amount per Serving
Calories
1366.65
% Daily Value*
Fat
 
111.47
g
171
%
Saturated Fat
 
33.94
g
212
%
Trans Fat
 
3.3
g
Polyunsaturated Fat
 
7.47
g
Monounsaturated Fat
 
56.09
g
Cholesterol
 
238.14
mg
79
%
Sodium
 
2741.66
mg
119
%
Potassium
 
1764.38
mg
50
%
Calories
1366.65
Calories
1366.65
Carbohydrates
 
15.09
g
5
%
Fiber
 
4.1
g
17
%
Sugar
 
7.1
g
8
%
Sugar Alcohol
 
0.46
g
Net Carbs
 
10.54
g
Calories
1366.65
Protein
 
74.51
g
149
%
Vitamin A
 
2985.29
IU
60
%
Vitamin C
 
66.78
mg
81
%
Calcium
 
167.17
mg
17
%
Iron
 
9.09
mg
51
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 2 Tbsp. avocado oil or coconut oil
  • 1 clove garlic, minced
  • 1 coin-sized piece ginger root, minced
  • 1 pinch red pepper flakes optional
  • 1/4 red bell pepper, sliced
  • 1 large stalk celery, sliced
  • 8 oz. cooked chuck roast, in small pieces
  • 1 cup sliced napa cabbage
  • 2 tsp. soy sauce or coconut aminos
  • 1 tsp. rice wine vinegar or apple cider vinegar
  • 2 green onions, sliced
  • 1 tsp. toasted sesame oil
Nutrition Facts
Beef with Stir Fried Vegetables
Serving Size
 
1 serving (792 g.)
Amount per Serving
Calories
1366.65
% Daily Value*
Fat
 
111.47
g
171
%
Saturated Fat
 
33.94
g
212
%
Trans Fat
 
3.3
g
Polyunsaturated Fat
 
7.47
g
Monounsaturated Fat
 
56.09
g
Cholesterol
 
238.14
mg
79
%
Sodium
 
2741.66
mg
119
%
Potassium
 
1764.38
mg
50
%
Calories
1366.65
Calories
1366.65
Carbohydrates
 
15.09
g
5
%
Fiber
 
4.1
g
17
%
Sugar
 
7.1
g
8
%
Sugar Alcohol
 
0.46
g
Net Carbs
 
10.54
g
Calories
1366.65
Protein
 
74.51
g
149
%
Vitamin A
 
2985.29
IU
60
%
Vitamin C
 
66.78
mg
81
%
Calcium
 
167.17
mg
17
%
Iron
 
9.09
mg
51
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.
*If you are using vegetables that are already cooked, just add them at the very end to reheat them.

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