Low carb chilli beef and vegetable stir fry

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.

There is great excitement on the home front as our school holidays officially began today! The little ones enjoyed some happy Easter festivities on their last day and I can hardly believe that the first term is already done and dusted. We have quite a few activities planned this time around which will hopefully prevent boredom from setting in on the month long break. Yep, an entire month. Easter is of course a highlight and do check in next week for a new recipe that the kiddies will enjoy making these hols.

And with Easter around the corner, all the more reason to eat something healthy and sugar free so you can indulge in some chocolatey treats next week!

Cook’s notes: You can adjust the amount of chilli according to your tastes. The beef can also be substituted with chicken if you prefer (I have tried this, it’s delicious too.) The recipe yields two small servings on its own and two full portions if served with cauliflower rice.

LOW CARB CHILLI BEEF AND VEGETABLE STIR FRY

Servings: 2
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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.