Low Carb Cook
6/21/2015
Low Carb Peanut Beef Stir fry
¶ 10:42 AM 1 comments
I am back on the Low carb train not for weight loss, but for health. To avoid diabetes I have to live low carb for the rest of my life, so that means kicking the recipes in full speed again.
Here is a nice asian dish that really kicks it in the pants with flavor.
INGREDIENTS:
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Sauce:
1 tablespoon sake
3 tablespoons soy sauce
2 tablespoons natural peanut butter
1 tablespoon peanut oil
1-2 tablespoon Sriracha (more+hotter)
1 tbsp cup cold water
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Stir-Fry:
1 tablespoon peanut oil
3/4 pound beef flank steak, thinly sliced
1 red onion, cut up into 1 inch long pieces
1 green bell pepper, cut into strips
1 cup eggplant or bamboo shoots thin strips
1 cup broccoli florets
1 bunch green onions, chopped into 1/4 inch pieces/rings
2 cloves garlic, minced
1 tablespoon ginger (fresh is best, but you can use paste or powder)
2 tbsp peanuts chopped or smashed if desired.
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DIRECTIONS:
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1.
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Whisk sauce ingredients together until mixed well, adjust sriracha to taste.
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2.
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Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet. Cook veggies (reserve out the green light parts of the green onions) in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
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3.
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Return beef to skillet. Reduce heat to medium-low. add the sauce and toss and cook for about 5 minutes to thicken sauce. Plate and top with the reserved green onions and a little of the chopped peanuts.
Carb content is very low, the amount of sake is so small it brings less than 0.5 carb to the whole recipe. Use natural peanut butter instead of the sugar added junk to keep the carbs down in that as well. Everything else is all on the very low carb list for veggies.
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