Ingredients:
- 2 Tbsp. avocado oil or coconut oil
- 1 clove garlic minced
- 1 coin-sized piece fresh ginger root minced
- 1 pinch red pepper flakes optional
- 1/4 red bell pepper sliced
- 1 large stalk celery sliced
- 8 oz. cooked chuck roast in small pieces
- 1 cup napa cabbage sliced
- 2 tsp. soy sauce or coconut aminos
- 1 tsp. rice wine vinegar or apple cider vinegar
- 2 green onion sliced
- 1 tsp. toasted sesame oil
Directions:
- Heat a large frying pan over high heat and add the oil, then add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add the bell pepper and celery, and cook for a few seconds more, then add the beef, and napa cabbage.*
- Add the soy sauce and vinegar and cook for another minute or two more. The beef should be heated through and the vegetables should be tender but still crisp.
- Stir in the green onions and sesame oil and serve.
*If you are using vegetables that are already cooked, just add them at the very end to reheat them.
Nutrition Facts
Beef with Stir Fried Vegetables
Serving Size
2 servings (236 g.)
Amount per Serving
Calories
539.65
% Daily Value*
Fat
45.11
g
69
%
Saturated Fat
23.33
g
146
%
Trans Fat
1.32
g
Polyunsaturated Fat
2.32
g
Monounsaturated Fat
14.58
g
Cholesterol
95.25
mg
32
%
Sodium
397.35
mg
17
%
Potassium
608.24
mg
17
%
Carbohydrates
4.67
g
2
%
Fiber
1.59
g
7
%
Sugar
2.11
g
2
%
Sugar Alcohol
0.22
g
Net Carbs
2.88
g
Protein
27.68
g
55
%
Vitamin A
60.53
IU
1
%
Vitamin C
32.36
mg
39
%
Calcium
66.7
mg
7
%
Iron
3.15
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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