Ingredients
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 1 Tablespoon of applesauce (15 ml)
- 2 cloves of garlic (6 g), minced
- 1 Tablespoon of fresh ginger (4 g), minced
- 2 beef sirloin steaks (400 g) (pick a well marbled steak), sliced
- 1 Tablespoon of sesame seeds (14 g)
- 1 teaspoon of sesame oil (5 ml)
- 2 Tablespoons of avocado oil (30 ml)
- 10 white button mushrooms (100 g), sliced
- 2 oz of curly kale (56 g)
- Salt and pepper, to taste
Instructions
- Whisk the tamari sauce, applesauce, garlic and ginger together in a bowl. Add the sliced sirloin and leave to marinate while you prep the remaining ingredients.
- Toast the sesame seeds in a hot, dry pan until golden. Remove and set aside.
- Heat the avocado oil in a large wok or frying pan and add the mushrooms, cooking until caramelised. Add the steak slices and the marinade and fry for 2-3 minutes, adding the kale towards the end, stirring into the mixture to gently wilt.
- Add in the sesame oil and salt and pepper to taste.
- Serve over cooked cauliflower rice if desired, and top with toasted sesame seeds.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
Nutrition
- Calories: 675
- Sugar: 2 g
- Fat: 53 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g