Good Lifestyle

It is certainly nice to have time to prepare a wonderful meal, but sometimes during these days of the week loaded when you have only a few moments of reserve to prepare dinner, you need some someFast and easy dinner recipes lie down on. Fortunately, this stir-fry beef recipe is here to save you. With a little less than 400 calories, a portion, this delicious rust-frie is perfect for Paleoles and low glucidity subscribers!

Instead of using a soy sauce, which is known to be very high in sodium content, this recipe calls forcoconut aminos instead of. It reduces sodium and, although the "coconut" is used in the name, it is nothing like coconut. But do not worry, coconut lovers! The use of this tablespoon of coconut oil should give you this slight flavor of coconut that you like so dearly.

This Thai Paleo Stirg-Fry beef will become your new favorite meal, and everything is going together in just 35 minutes!

Nutrition:399 calories, 14 g of grease (8 g saturated), 700 mg of sodium, 10 g of sugar, 40 g protein, 10 g of fiber

Made 4 servings

Ingredients

1/2 cup of reduced sodium chicken broth
1/4 cup freshly squeezed lime juice
2 spoons of coconut aminos
1 C. Fish sauce added added sugar (likeRed boat)
1 TSP Honey
1 tablespoon coconut oil
1/4 c.
1/4 c.
1 medium red onion, coupe of half and finely sliced
2 clove garlic, minced
1 teaspoon of chopped fresh ginger
1 Thai pepper, seeded and very finely sliced
Flip steak of 1 pound, finely sliced ​​(Note: To make thinner slices, place the steak in the freezer for 30 minutes before slicing.)
1 (8 ounces) Fresh Fresh Cup Carrot Package
2 stem of celery, trench on the bias
1/2 cup of fresh basil leaves, chopped roughly
1/2 cup of fresh mint, chopped roughly
1 (12 ounces) Cauliflower rice, prepared according to the instructions of the packaging

How to do it

1. In a small bowl, stir together broth, lime juice, coconut aminos, fish sauce and honey; put aside.
2. Heat coconut oil in a large skillet over medium-high heat. Add the onion and cook until tender. Add garlic, ginger and chilli; Cook 30 seconds or until perfume. Add meat and sprinkle with black salt and pepper. Cook about 8 minutes or until brown, stirring occasionally. Remove the meat mixture from the pan.
3. Add carrot and celery to the pan. Jump until almost crispy, about 2 minutes. Return the mixture of meat and fruit juices accumulated on the pan. Add broth mix and cook and stir until simmering and heating.
4. Remove the heat pan. Incorporate basil and mint. Serve on the rice on cauliflower.

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