This stir-fry is a real winner.
2 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp sriracha
1/2 Tbsp sukrin gold or sweetener of choice
1 Tblsp honey
Crack of Himalayan pink salt Crack of black pepper
500g steak strips
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 cabbage shredded
2 carrots shredded
1/4 green pepper sliced
1/4 yellow pepper sliced
1/4 red pepper sliced
1/2 onion sliced
2 Tblsp palm oil
2 cloves garlic crushed
1 Tbsp ginger grated
Crack of Himalayan pink salt
Crack of black pepper
A handful of spaghetti broken in half
Prepare the stir fry sauce first by mixing all the ingredients together. Set aside.
Cover the steak in the seasoning, except chinese 5 spice.
Heat a large pan, when hot add the oil.
Add the garlic, ginger, salt and pepper.
Then add the spiced steak and fry till the meat is tender.
Remove the steak and to the hot pan, pour the sauce ingredients and cook until the sauce thickens. Set aside.
Line a large baking tray with greased baking paper.
Add all the veggies to the tray and season with salt, pepper and chinese 5 spice.
Bake till the veggies is tender.
Remove and pour the sauce over the veg.
Add the cooled spaghetti and the cooled steak.
Toss well and bake for 15 minutes.
* If u want to use this recipe in your low carb plan then substitute the spaghetti for konjac noodles or omit the spaghetti completely.
Prepared, tried and tested by: Caashifa Adams Young
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