Sugar-Free Mom by Brenda Bennett

Author:Brenda Bennett
Language: eng
Format: epub
Publisher: Cedar Fort Publishing

1¼ lb. top sirloin steak

12 oz. broccoli florets

8 oz. sugar snap peas

2 Tbsp. coconut oil

1 red pepper, sliced

8 oz. mushrooms, sliced

4 oz. bean sprouts

stir-fry sauce

½ cup Quick Ketchup (p. 115)

3 Tbsp. erythritol

2 Tbsp. rice vinegar or Soy-Free Soy Sauce Substitute (p. 125)

¼ cup milk

1 Tbsp. Worcestershire sauce

2 Tbsp. mustard

½ cup mint leaves

1 scallion, chopped

1.Place steak in the freezer for 15 minutes. Once out of the freezer, slice very thin.

2.Bring a pot of water to a boil and blanch broccoli and sugar snap peas for 2–3 minutes. Drain and set aside.

3.Heat coconut oil in a large skillet and stir-fry meat until caramelized. Add red pepper, stir-fry a few minutes, and then add all vegetables.

4.In a bowl stir together sauce ingredients and toss in stir-fry right before serving. Top with fresh chopped mint leaves and scallions.

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