1/2 cup reduced-sodium soy sauce
1/2 cup water
2 tbsp cornstarch
2 tsp Splenda granulated
2 tbsp coconut oil, divided
2 garlic cloves, minced
1 1/2 lbs beef top sirloin steak, sliced thin
1/2 lb fresh mushrooms, sliced
1 medium onion, cut into wedges
1/2 lb fresh snow peas
Hot brown rice for 6 for serving
Whisk the soy sauce, water, cornstarch and Splenda together in a small bowl. Transfer 1/4 cup to a large bowl and stir in 1 tablespoon of the oil and the garlic. Add the meat; toss to coat and let stand 15 minutes.
Heat a large skillet or wok over medium-high heat. Add half the beef mixture and stir-fry 1 to 2 minutes or until meat is no longer pink. Remove from the pan and repeat with the remaining beef.
In the same pan, heat the remaining tablespoon of oil over medium-high heat until hot. Add the mushrooms and onion and cook, stirring, until veggies are tender. Add the snow peas and cook another 2 to 3 minutes until crisp-tender.
Stir the remaining soy-sauce mixture and add to the pan. Bring to a boil and cook, stirring, 1 to 2 minutes or until the sauce is thickened. Return beef to pan and heat through.
Serve with hot brown rice, cauliflower rice, or skip the rice altogether.
Yield: 6 servings
Per serving: 265 calories, 12 g carbs, 28 g protein
Source: An old Taste of Home magazine.
2 tbsp cornstarch
2 tsp Splenda granulated
2 tbsp coconut oil, divided
2 garlic cloves, minced
1 1/2 lbs beef top sirloin steak, sliced thin
1/2 lb fresh mushrooms, sliced
1 medium onion, cut into wedges
1/2 lb fresh snow peas
Hot brown rice for 6 for serving
Whisk the soy sauce, water, cornstarch and Splenda together in a small bowl. Transfer 1/4 cup to a large bowl and stir in 1 tablespoon of the oil and the garlic. Add the meat; toss to coat and let stand 15 minutes.
Heat a large skillet or wok over medium-high heat. Add half the beef mixture and stir-fry 1 to 2 minutes or until meat is no longer pink. Remove from the pan and repeat with the remaining beef.
In the same pan, heat the remaining tablespoon of oil over medium-high heat until hot. Add the mushrooms and onion and cook, stirring, until veggies are tender. Add the snow peas and cook another 2 to 3 minutes until crisp-tender.
Stir the remaining soy-sauce mixture and add to the pan. Bring to a boil and cook, stirring, 1 to 2 minutes or until the sauce is thickened. Return beef to pan and heat through.
Serve with hot brown rice, cauliflower rice, or skip the rice altogether.
Yield: 6 servings
Per serving: 265 calories, 12 g carbs, 28 g protein
Source: An old Taste of Home magazine.
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