Ingredients
Scale
- 3 tablespoons avocado oil
- 1 green onion, sliced
- 3 cloves garlic, finely sliced
- 1 lb rib eye steak, sliced into thin strips
- 1/4 cup coconut aminos
- 2 Tbsp Erythritol syrup
- 1/4 cup beef broth
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Sea salt
Instructions
- Heat avocado oil in a large non-stick skillet over medium-high heat.
- Add green onion and garlic, and sauté until softened (3 to 4 minutes).
- Add beef and cook for about 5 minutes, stirring occasionally.
- Stir in coconut aminos and Erythritol syrup.
- Add broth and all remaining ingredients; stir well.
- Cover and simmer for a further 10 minutes over medium-low heat.
- Adjust salt to taste.
- Serve hot over cauliflower rice.