"Feel free to substitute the beef for the chicken and, if you don’t like beets, skip them all together but add more kohlrabi and bell peppers to the dish to keep serving portions right. Enjoy!
RECIPE:
Serves 4. Calories: 388; total fat: 11.2 g; carbs: 26 g; protein: 40.2 g; fiber: 7.1 g.
1 ½ pound lean beef, thinly sliced against the grain into strips
2 tablespoons cornstarch
1 tablespoon coconut oil
1 medium onion, sliced
3 garlic cloves, minced
1 tablespoon fresh grated ginger (about 1-inch piece)
1 large kohlrabi, peeled and julienned
1 large carrot, peeled and julienned
1 small beetroot, peeled and julienned
1 red bell pepper, seeds and membranes removed, cut into strips
1 yellow bell pepper, seeds and membranes removed, cut into strips
4-6 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce, or to taste
2 tablespoons chopped fresh cilantro, for garnish
1 jalapeno, sliced, for garnish
In a large bowl add the beef and cornstarch; toss well to coat every piece. Set aside for 15 minutes. Heat the oil in a wok or non-stick large skillet over high heat. Add the beef in two butches and cook turning once 2 to 3 minutes, or until browned. Transfer to a plate. Add onions and cook stirring about 2 minutes, or until just soft. Add garlic and ginger and cook 1 minute. Add kohlrabi, carrots, beetroot and bell peppers; cook stirring about 5 minutes, or until vegetables are crisp-tender.
Return the beef to a skillet. Add soy sauce and chili garlic sauce and cook stirring about 2 minutes. Serve garnishing with the cilantro and jalapeño. "
RECIPE:
Serves 4. Calories: 388; total fat: 11.2 g; carbs: 26 g; protein: 40.2 g; fiber: 7.1 g.
1 ½ pound lean beef, thinly sliced against the grain into strips
2 tablespoons cornstarch
1 tablespoon coconut oil
1 medium onion, sliced
3 garlic cloves, minced
1 tablespoon fresh grated ginger (about 1-inch piece)
1 large kohlrabi, peeled and julienned
1 large carrot, peeled and julienned
1 small beetroot, peeled and julienned
1 red bell pepper, seeds and membranes removed, cut into strips
1 yellow bell pepper, seeds and membranes removed, cut into strips
4-6 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce, or to taste
2 tablespoons chopped fresh cilantro, for garnish
1 jalapeno, sliced, for garnish
In a large bowl add the beef and cornstarch; toss well to coat every piece. Set aside for 15 minutes. Heat the oil in a wok or non-stick large skillet over high heat. Add the beef in two butches and cook turning once 2 to 3 minutes, or until browned. Transfer to a plate. Add onions and cook stirring about 2 minutes, or until just soft. Add garlic and ginger and cook 1 minute. Add kohlrabi, carrots, beetroot and bell peppers; cook stirring about 5 minutes, or until vegetables are crisp-tender.
Return the beef to a skillet. Add soy sauce and chili garlic sauce and cook stirring about 2 minutes. Serve garnishing with the cilantro and jalapeño. "