Takeout, fake-out! Frank is serving up a meal that's a keto-friendly version of a classic meal from your favorite Chinese restaurant!
"Made a healthier Chinese takeout version of pepper steak. If you love thinly sliced tender beef with onions and bell peppers, this is a must-try. Served alongside a 50/50 mix of riced cauliflower and Miracle Rice."
Recipe by Frank Campanella of Culinary Lion.
INGREDIENTS:
1 pack of Miracle Rice
16 oz NY Strip or Steak
1 Green Bell Pepper Sliced
1 Yellow Onion Sliced
1 tbsp Minced Garlic
2 tbsp Coconut Aminos
1 tbsp Worcestershire
1 tbsp Avocado Oil
1 tbsp Sambal Oelek
1 tbsp Chopped Cilantro or Parsley
1 tbsp Dijon Mustard
1/2 tsp salt
1 tsp Allulose optional
DIRECTIONS:
1. Slice steak thinly and place in a ziplock bag along with sliced pepper and onion.
2. Whisk together the remaining ingredients for the marinade and pour it into the bag. Massage so that the steak and veggies are fully coated. Marinate up to 24 hrs. Try to marinate at least 1 hr. if possible.
3. Heat cast iron pan on high. Add the contents of the bag and let cook without stirring for at least 3 minutes until veggies and steak begin to caramelize.
4. Continue cooking just long enough for the steak to cook. Onions and peppers should still have a bit of crunch left.
NOTES:
Serving size about 1 cup (8 oz) does not include the cauliflower rice mixture.
NUTRITION:
Calories: 322kcal | Carbohydrates: 7g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 607mg | Potassium: 496mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg
Thanks to Frank for sharing his recipe. Make sure to check out Frank's website culinarylion.com for more delicious recipes that meet your low-carb protocol.
