Skinny Beef Stir Fry
This skinny recipe is great if you’re looking to lose some weight or maintain. As long as you buy lean, grass-fed beef and stick to the veggies, it’s a very low calorie meal.
If you do want to add a grain, I suggest brown rice or quinoa.
Grass-fed Beef, 1 lb (or chicken), sliced
2 Bell Peppers, sliced
Broccoli, 1 large head, chopped
1 Onion (white or yellow), chopped
Carrots, ½ cup, shredded
Mushrooms, 1 cup, sliced
Sesame Seeds, 2 tbsp
Coconut Oil or Olive Oil
Asian Seasoning (or Garlic, Ginger, and Chili Powder)
Apple Cider Vinegar (or Red or White Wine Vinegar)
Optional: Brown Rice or Quinoa
Sauté the beef in a pan with coconut oil for 5-6 minutes or until done. Set aside on a plate.
Note: Olive oil works just as well in this recipe, but I prefer to use coconut oil for it’s many health benefits. Make sure to always buy organic, extra virgin, unrefined coconut oil as the “refined” kind is processed and stripped of many of its natural nutrients.
Slice and chop up the rest of the veggies. Note that a julienne peeler or a grater will work best on the carrots. If they’re too thick, they will take too long to cook. Steam broccoli in a wok or pan for 5 minutes.
Drain and add the rest of the veggies to a large skillet or wok with the Asian seasoning and 2 tbsp apple cider vinegar. Cook for 2-3 minutes until veggies are soft.
Then add the beef and sesame seeds and cook for an additional 2 minutes, stirring frequently.
Serve with brown rice or noodles, if desired.
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