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Servings: 2, Prep Time: 10 min, Cook Time: 10 min
Ingredients
10 oz [283.5 g] Beef Skirt Steak (Lean Only, Trimmed to 1/4" Fat) (Sliced thin)
0.5 tbsp [7 g] Avocado Oil
3 clove [9 g] Garlic (Minced)
3 cup [170.1 g] Shredded Green Cabbage
2 cup [226 g] Shredded Carrots
1 medium (approx 2-3/4" long, 2-1/2" dia) [114 g] Red Bell Pepper (Deseeded and thinly sliced)
0.5 tsp [0.9 g] Ginger (Ground)
2 tbsp [28 g] Coconut Aminos
3 tbsp [3 8.5] Dry Roasted Cashew Nuts (Chopped)
Directions
Heat avocado oil in a large skillet over medium-high heat.
Add garlic and cook 1-2 minutes until fragrant.
Add shredded green cabbage, shredded carrots, sliced red bell pepper, and ginger. Cook for 3-5 minutes, mixing occasionally.
Push vegetables to the side and add sliced beef in a single layer. Pour coconut aminos over the steak and veggies. Cook for 1-2 minutes on each side.
Remove from heat and top with chopped cashews. Enjoy warm.
Nutrition Info
Calories: 404, Fat: 18g, Carbs: 26g, Protein: 34g, Fiber: 10g, Sugar: 16g
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