Rated 5 stars by 1 users
Main Dish
2
5 minutes
298
450g beef tenderloin or flank steak
1/2 teaspoon salt
3 Tablespoons coconut oil
1 inch ginger, peeled and cut into thin strips
2 green onions, cut into 4 inch pieces
1 hot red pepper sliced into rings
1 Tablespoons soy sauce or liquid aminos
1 Tablespoon Shaoxing Wine
2 teaspoons seasame oil
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons water
2 Tablespoons Sukrin 1 sugar substitute
Freeze beef for 20 minutes. Slice beef into thin slices. Season with salt and pepper on all sides.
Combine soy/aminos, wine, sesame oil, sugar substitute, salt/pepper, water into a small bowl. Sit and set aside.
Heat 3 tablespoons oil in a large skillet or wok over medium high heat. Add beef, garlic, ginger to the pan and stir fry for 3 minutes.Pour
Add sauce you set aside. Cook for 1-2 minutes. Stir in slices of green onion and transfer to a serving bowl. Garnish with hot red pepper.
Expensive cuts of beef work better than chuck for quick and hot frying.
Calories 298, Fat 24 grams, Protein 17 grams, Carbs 3 grams, Fiber 2 grams
