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Mongolian Meat
Course Dinner
Cuisine Asian, Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4
Fixings
1 lb flank steak cut into chomp measure stripes
2 tbsp olive oil partitioned
1 tbsp crisp ginger stripped and ground
2 garlic cloves minced
2 tbsp coconut aminos
1/2 glass water
1/3 glass So Supported Erythritol
1 teaspoon red pepper pieces
1-2 tsp thickener to thicken the sauce
salt and pepper to taste
1 scallion cut (for garnish)
Mongolian Hamburger
Guidelines
In a pan heat half of olive oil, include minced garlic and ground ginger and sear for 30 seconds. Include water, coconut aminos, erythritol, red pepper pieces and stew on high for 3-4 minutes. Turn off the warmth and put aside.
Include a thickener and hamburger strips to a zip sack and hurl well.
In a griddle, heat the other portion of olive oil until hot. Include hamburger strips and broil blending until start to get darker. Put aside.
Warmth a spotless container over medium warmth (or utilize a similar skillet with hamburger in the event that you need to), include the meat and arranged sauce, a touch of salt and pepper and cook for one more moment mixing always.
Gap among plates and embellishment with cut scallions. The meat can be served in a bowl of some steamed broccoli florets or cauliflower rice or some other side dish of your decision.
Formula NOTES
Macros (per serving): Calories: 318 – Fat: 19.2g – Net carbs: 2.3g (absolute carbs: 3.3g, fiber: 1g) – Protein: 31.2g
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