Servings: 2
Ingredients:
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1 small bunch asparagus
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2 cloves garlic
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1 (1 inch) piece ginger root
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½ small bunch green onions (scallions)
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1 red bell pepper
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1/2 lb strip-loin (New York strip) steak
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1 tsp almond flour
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1/8 crushed red pepper
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2 Tbsp gluten free soy-sauce (Tamari) or Braggs liquid aminos
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1 tsp toasted sesame oil
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2 Tbsp virgin coconut oil
Instructions:
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In a small bowl, make a slurry by whisking 2 Tbsp cold water with 1 tsp almond flour until smooth. Add 2 Tbsp gluten free soy sauce, 1 tsp sesame oil, and 1/8 red pepper; whisk together. Set aside.
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Wash the fresh produce. Snap (or cut) off woody ends from the asparagus, then cut on an angle into 2 inch pieces; transfer to a large bowl. Seed and cut the bell pepper into 2 inch strips; add to the bowl with asparagus. Trim green onion ends and chop on an angle; transfer to a small bowl.
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Peel and mince or grate the ginger. Peel and mince the garlic. Transfer both to a small bowl.
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Heat a skillet over medium-high heat.
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Slice the steak into thin strips.
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Add oil to the skillet and swirl to coat bottom. Add the steak strips and cook until browned, 1-2 minutes per side. Transfer to a plate.
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Once steak has been transferred, add more 1 Tbsp oil to the skillet. Add the asparagus, bell pepper, ginger, and garlic. Cook, stirring frequently, until vegetables are crisp-tender and lightly browned, 2-3 minutes.
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Return beef to the skillet and add green onions and sauce. Cook until sauce is slightly thickened, 1-2 minutes.
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To serve, place stir fry in a bowl.
- Bon Apetite
MetaLife Units: (Per Serving)
2 Protein Units
1.5 Fat Units
0 Carbohydrate Units
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva