Low-Carb Cookbook: Easy Recipes for a Low-Carb Diet by Louise Wynn

Author:Louise Wynn [Wynn, Louise]
Language: eng
Format: epub, pdf
Published: 2020-12-18T23:00:00+00:00

Directions

1. Fill a large pot with water and bring it to a simmer over moderate heat. In the meantime, rinse the shirataki noodles under the cold water. Once the water is hot; keep the noodles warm in the pot with the hot water.

2. Place the steaks on kitchen towels and pat them dry; season on all sides with freshly ground black pepper and salt.

3. Next, over moderate heat in a large pan; heat 2 tablespoons of coconut oil until hot. Once done; add cook the steaks for a couple of minutes, until browned on both the sides. Remove set aside at room temperature until ready to use.

4. Heat one more tablespoon of coconut oil in the same pan cook the onions until softened. Add in the garlic mushrooms; cook for a couple of minutes, until the mushrooms have caramelized.

5. Next, pour the beef broth and tamari in the pan. Decrease the heat cook for a couple of more minutes, until the beef broth decreases to a quarter of the original volume. Thicken the sauce by stirring in the coconut cream and mustard.

6. Slice the steaks into strips add them to the mixture; cook until heated through.

7. Drain the shirataki noodles evenly divide them between 2 large bowls. Spoon over the beef strips sauce. Serve and enjoy.

Nutritional Value: kcal: 640, Fat: 40 g, Fiber: 5 g, Protein: 33 g, Carbohydrates: 8 g

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