Vietnamese Beef and Faux-tatoes
This is a low-carb take on a classic Vietnamese/French fusion dish. It is garlicky, buttery, slightly sweet, and 100% guilt free. It uses radishes instead of potatoes and is perfect by itself or a side of cauli-rice.
Servings: 2 people
Net Carbs: 1g
Equipment
Wok
Ingredients
- 1 lb thinly sliced stir fry style beef
- 1/2 tbsp gluten free oyster sauce
- 1 tsp soy sauce or tamari/liquid aminos
- 1 tbsp Golden Monkfruit sweetener
- 1 tbsp minced garlic
- 1/2 cup chopped onions
- 2 cups sliced radish chips fresh
- 2 tbsp unsalted butter
Instructions
- Heat a wok on high and spray it with avocado oil.
- Add the sliced beef, garlic, oyster sauce, monkfruit golden, and soy sauce. Cook for 4-5 minutes.
- While the beef is cooking, microwave the radishes for 5:30 seconds
- Add the onions and butter to the wok. Give it a stir and then add the radishes. Give it another stir until the radishes are coated in the sauce from the beef.
Nutrition
Calories: 516kcal | Carbohydrates: 1g | Protein: 44g | Fat: 37g | Sodium: 354mg | Sugar: 1g | Net Carbs: 1g
We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.
Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
