Tender flank steak is stir fried with green peppers and celery and then spooned over a bed of stir fried cabbage with a spicy peanut sauce. You'd never guess it was low carb!
Course Low Carb Main, Main Course
Cuisine Asian, Chinese
Keyword beef, lo mein, noodles, spicy
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 284kcal
Author Katherine Peters
Ingredients
Beef
3/4poundflank steak
2tablespoonssoy sauce
2tablespoonsoilred chile sesame
1/4teaspoonginger
stevia White powdered as needed for sweetness
1cupgreen pepperdiced
1/2cupcelerysliced
1/2poundcabbagesliced into strips
1tablespoonsesame seeds
Sauce
1tablespoonrice vinegar
4tablespoonssoy sauce
1tablespoonpeanut butter
1tablespoonoilred chile sesame
Instructions
Slice the flank steak up in thin strips.
Add salt and pepper as preferred - remember that the soy sauce is salty so be light handed.
Add the sesame oil to a wok or frying pan and let it get very hot.
Add in the meat and stir fry until the outside caramelized and turns golden.
Add in the ginger, green pepper, celery, and stevia if needed.
Saute for a minute or two and add the 2 tablespoons of soy sauce.
Simmer until the sauce dissipates and the meat is coated with it but don't let it scorch or burn.
Remove to a clean plate.
Add a little more oil to the pan if needed and then add the cabbage.
Stir fry until tender and it begins to caramelize around the edges.
Mix the sauce ingredients together until blended.
Pour over the cabbage and mix well.
Heat, stirring, for a minute or so -- or until the cabbage is coated with the sauce.
Divide the cabbage in 4 servings, mounding it in the center of 4 plates.
Spoon the beef mixture over the top of each mound of cabbage.
Sprinkle with sesame seeds if desired.
Notes
You can divide this up into singe servings and freeze. The cabbage can get a little soggy when frozen so if you are freezing you might want to leave it out and make it right before serving.