Aunt Rocky’s Low Carb Stir Fry (Gluten Free)

Slice beef and chop all of the vegetables before starting.

Heat a large skillet or wok over medium heat. Add 2 tablespoons oil. When oil shimmers, add beef. Stir and keep frying until beef is cooked and all the pan juices have dried up. Let beef brown a little, then transfer to a bowl.

Add remaining oil to the skillet. When heated, add sliced leeks and red bell pepper. Stir and cook for about 3 minutes. Add zucchini, mushrooms, garlic and ginger. Cook for about 3 more minutes. Add cabbage and cook for an additional 3 minutes.

Meanwhile, in a bowl, combine ingredients for sauce. Set aside.

Add beef back into the skillet. Add stir fry sauce, stir, cover and allow the vegetables to steam until the cabbage is just fork tender. Remove from heat, and serve.

Note: If you are on a higher carb allowance, you may serve over cooked cauliflower rice. Carb eaters can serve theirs over regular rice.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 366, Total Fat 27 g, Saturated Fat 7 g, Sodium 84 mg, Potassium 275 mg, Total Carbohydrate 10 g, Dietary Fiber 4 g, Net Carbs 6 g, Sugars 4 g, Protein 21 g. Macros: 69% fat, 24% protein, 7% carbs.

© August 15, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.