Low-Carb Orange-Ginger Beef Stir-Fry
Missing Chinese takeout on your low-carb regimen? This easy recipe delivers the sweet and savory flavors you crave sans carbo-load!
Ingredients
- 1/2 cup coconut aminos or soy sauce
- 4 teaspoons Dijon mustard
- 4 tablespoons brown sugar substitute
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon orange extract
- 2 pounds stir-fry beef
- 2 tablespoons avocado oil
- 1 large red bell pepper chopped
- 1 green onion thinly sliced, plus more for garnish
- 1/2 cup water
- 1/2 teaspoon xanthan gum
Instructions
- In a large measuring cup, whisk together the coconut aminos (or soy sauce), mustard, brown sugar substitute, minced ginger, and orange extract.
- Place the beef in a shallow bowl or resealable bag. Pour in half the marinade, turning the beef pieces to coat evenly. Cover or seal and refrigerate for at least 3 hours. Reserve the remaining marinade for the sauce.
- Remove beef from the marinade and pat dry with paper towels to remove excess liquid. Discard used marinade.
- Heat oil in a large skillet over medium-high. Add beef in a single layer, working in batches if necessary. Stir-fry 3-4 minutes per batch, or until browned and cooked through. Set cooked beef aside.
- Add the bell pepper and green onion to the hot skillet, reserving some green onions for garnish. Stir-fry 2-3 minutes, until peppers are tender-crisp. Remove to the plate with the beef.
- In a small saucepan, combine the reserved marinade and water. Bring to a low boil. Sprinkle in the xanthan gum. Cook while whisking continuously for about 1 minute until the sauce thickens.
- Return beef and vegetables to the skillet. Pour sauce over and toss to coat evenly.
- Serve hot, garnished with sliced green onions if desired.
Nutrition
Calories: 322kcalCarbohydrates: 14gProtein: 34gFat: 12gSaturated Fat: 3gSodium: 583mgFiber: 1g
Tried this recipe?Let us know how it was!