It is time for another “dinner in a flash” recipe – we love those right? And this one will also, I think, be met with nods of approval from the banting crowd. This beef and veggie stir fry is a very simple but delicious meal that works well for supper or lunch. (Or both if you have leftovers.) I say simple because I usually prepare my stir fries with a homemade sauce, or at the very least a splash of soy sauce but in this recipe I have simply used a couple of aromatics to give the dish its tasty flavour with the added bonus of making it sugar free.
LOW CARB CHILLI BEEF AND VEGETABLE STIR FRY
- 2 tsp olive oil
- 2 tsp garlic paste
- 1 tsp chilli paste
- 1 tsp crushed ginger
- 250g beef frying steak, cut into 5cm strips
- 150g broccoli, cut into small florets
- 2 tbsp beef stock (use veggie stock or water if you prefer)
- 100g portabellini mushrooms, sliced
- ½ red onion, sliced
- ¼ cup bean sprouts
- salt and pepper
- cauliflower rice to serve (optional)
1.) Heat the olive oil in a large frying pan over a medium heat. Add the garlic paste, chilli paste and crushed ginger. Fry for 30 seconds.
2.) Add the beef strips and toss to coat in the garlic, chilli and ginger. Fry the beef for 2-3 minutes until starting to brown on the outside and almost cooked through. Transfer to a plate and set aside.
3.) Turn the heat up to high. Add the broccoli to the pan and fry for 2 minutes. Add the beef stock and stir well. Add the mushrooms, red onion and bean sprouts, and an extra drizzle of olive oil if needed. Cook for 2 minutes.
4.) Add the beef back into the pan and toss everything together. Season with salt and pepper and cook for a further minute. Serve immediately as is or with cauli rice.