beef with stir fried vegetables

Beef with Stir Fried Vegetables

Recipe Creator ,Chef Taffiny Elrod
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
Course Main Dish
Servings 1serving
Calories 539.65kcal

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