Beef Boc Choy

2 Tsbp coconut oil
1 lb sliced beef
2 oz onion, sliced
2 stalks bok choy, washed and sliced 1/2” thick
2 oz red bell pepper, sliced or 1/2” diced
6 medium mushrooms, sliced
1 tsp ginger, minced
2 cloves garlic, minced
1/2 tsp chile sauce (I use Sambal Oelek)
3 Tbsp Paled-fied Hoisin Sauce (made with sugar-free honey)
1/2 cup beef broth
1 Tbsp low-sodium soy sauce or coconut amino
1 bit your favourite thickener (optional)

Directions:  Slice, dice and mince all the listed vegetables and set by the stove burner.  Set the book toy white part and and leafy part in two separate stakes.  Gather all other ingredients and have them close at hand. Heat a wok or large skillet and add the oils.  When the oil is hot, add the onions and sauce 1 minute.  Next add the beef and sauce about 2-3 minutes or until no longer pink.  Add all vegetables BUT the green leafy part of the book toy.  Also add garlic and ginger.  State all until vegetables are tender and crisp, about 2-3 minutes.  Now add the leafy part of the book toy to the pan.  Add the beef broth and all other ingredients and allow flavors to blend a couple of minutes.  If you want, sprinkle your favourite thickener and stir until slightly thickened. Serve at once either alone or atop steamed riced cauliflower.

Nutritional Info:  Makes 4 servings, each contains:
281.3 calories
15.5 g fat
7.73 g carbs, 2.08 g fiber, 5.65 g NET CARBS
27.7 g protein
512 mg sodium

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