Need an easy dinner that will be inhaled by the entire family or that you won't mind eating leftovers of for a few days? Well then look no further than this Keto Mongolian Beef!

1 lb flank steak cut into ¼” strips
1 tablespoon tamari
1 teaspoon toasted sesame oil
¼ cup whey protein isolate
½ cup neutral oil (avocado, algae, or refined coconut oil)

1 tablespoon grated ginger
4 garlic cloves, minced
¼ cup tamari (or soy sauce if not gluten-free / or coconut aminos for soy free)
3 tablespoons brown erythritol
4 green onions, cut into 1” pieces
2 teaspoon sesame seeds

  1. In a glass container with a lid combine the flank steak, tamari, and sesame oil. Toss to coat and refrigerate 30 minutes.
  2. In a small jar or bowl whisk together the ginger, garlic, tamari, and brown erythritol. Set aside.
  3. Heat the oil in a large 10.5” cast iron skillet over medium high heat (about 350° F).
  4. Place the whey protein isolate on a small plate. Working in batches to not overcrowd the pan, dredge each piece of steak through the protein then drop into the hot oil. Cook for about 2-3 minutes until crispy. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  5. Drain all but 2 tablespoons of oil from the skillet. Pour in the sauce mixture and bring to a simmer. Once simmering add in the beef and green onions. Continue to cook for about 2 minutes until the onions have softened.
  6. Serve with cauliflower rice, broccoli rice, or Keto Fried Rice.
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