Hello everybody!

I hit 40 last year and my doctor put me on high blood pressure medication.
I'm quite overweight, so I figured it was time to bite the bullet and
really buckle down on
this diet thing.  Low-carb diets served me well in the past, so I decided
to jump on the Keto bandwagon.  In the last 2 weeks I've dropped 13lbs, and
I hope to
progress at about 2lbs a week until I hit my target weight of ~180lbs

I definitely miss Chinese food, so I decided to take a crack at making some
Mongolian Beef, low-carb style. It wasn't bad, but I'm likely going to
change a few things next time around.

Here's what I did this time:


Ingredients:
1 1/2lbs Flank Steak
4 cups of "riced" cauliflower (or one head if you chop it up yourself)
6 Green Onions sliced in whatever size you prefer (I do small slices,
others prefer large chunks)
2 tbsp Coconut Flour
1/4 Cup Avocado Oil
1 tbsp fresh grated ginger
4 Cloves Garlic
1/2 tsp Red Pepper Flakes
4 tbsp Soy Sauce
1/4 Cup Water
3 tbsp Golden Monkfruit Sweetener (A no-net-carb alternative to Brown Sugar)

Instructions:
1. Cut Flank Steak into strips 1/4" thick or less and about 2-3 inches
in length. Place them in a gallon storage bag along with the Coconut Flour,
then shake it until they're well coated.
2. In a seasoned Wok (or cast iron skillet) heat up 2 tbsp of Avocado Oil
and add in the riced cauliflower. cook over high heat for 5 minutes or so,
until the cauliflower is well done (but not mush).
3. Add a little more Avocado Oil and put in your beef, sear it on both
sides but don't cook it all the way through. This should only take a few
minutes. take the beef out and set it aside.
4. add in the rest of the Avocado Oil, minced ginger and garlic. saute for
a bit, then add in the red pepper, soy sauce, water and Golden Monkfruit
Sweetner. simmer on high until it begins to reduce down
5. add in your onions, saute for another minute
6. add your beef back in, stir and cook on high until the beef is cooked to
your liking and nicely glazed with the sauce.
7. serve your Mongolian Beef on top of your riced cauliflower.


This makes about 4 servings with the following carbohydrate breakdown per serving:
18.8g carbohydrates total
5g dietary fiber
9g sugar alcohol

which is 4.8g net carbs per serving. The vast majority of the carbs come
from the Cauliflower, so this could be done without it.


Notes:
1. It was a bit drier than I like, I think next time I'm going to double
the amount of sauce.
2. If you're a fan of spiciness, like I am, double the Red Pepper flakes.
3. the coconut flower does leave an ... interesting texture on the beef. I
may cut it out completely next time and maybe use a tiny amount of Xanthan
gum to thicken the sauce up.




Mike


... Sir, I'm having trouble with the radar sir.
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