Beef Stir Fry Low-Carb Recipe Move over, Chinese takeout. This beef stir fry is one you’ll be making weekly. Because zucchini cooks so quickly, this recipe is great for last-minute meals or prepping after a long day at work. The flavor combination of ginger and coconut aminos is undeniably tasty without the use of MSG and other kryptonite ingredients.
Start to Finish: 20 minutes
- 1/2 cup zucchini, spiralized into 6-inch noodles
- 1 bunch baby bok choy
- 1/4 cup organic broccoli florets
- 8 ounces grass-fed flank or skirt steak, sliced against the grain into thin strips
- One 1-inch knob of ginger, peeled and cut into thin strips
- 2 tablespoons avocado oil or grass-fed ghee, divided
- 2 teaspoons coconut aminos
- Chop the end of the stem off your bok choy and discard.
- In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
- Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
- Stir in bok choy and cook for another minute.
- Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 582
- Protein: 55g
- Carbs: 14g
- Fiber: 2g
- Sugar: 6g
- Net carbs: 12g
- Fat: 36g
- Saturated Fat: 36g
- Cholesterol: 78mg
- Sodium: 456mg
- Potassium: 881mg
- Iron: 17%
- Vitamin A: 67%
- Vitamin B6: 48%
- Vitamin B12: 36%
- Vitamin C: 105%
- Vitamin D: 1%
- Calcium: 10%
- Magnesium: 14%
A note on ingredients: Fermented foods, including coconut aminos, are considered suspect on the Bulletproof Diet because they can increase your levels of histamine — a chemical your body produces that can cause inflammation in excess. Test your tolerance with different brands of fermented foods, and avoid using them if you notice a negative reaction.