Low carb chilli beef and veggie stir fry
Preparation time : 30 min Servings : 2Heat 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 tsp olive oil
- 2 tsp garlic paste
- 1 tsp chilli paste
- 1 tsp crushed ginger
- 250 g beef frying steak, cut into 5cm strips
- 150 g broccoli, cut into small florets
- 2 Tbs beef stock (use veggie stock or water if you prefer)
- 100 g portabellini mushrooms, sliced
- 1/2 red onion, sliced
- 1/4 cup bean sprouts
- salt and pepper
- cauliflower rice to serve (optional)
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.
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.
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.
Reprinted with the permission of Cupcakes & Couscous.
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