Jules Diner – Beef & Veggie Stir Fry

Hubs is on a low-sodium diet and I’m a type II diabetic which makes every meal a challenge, to say the least. How to achieve flavorful, satisfying meals without two of the most common flavor-boosting ingredients?

This one isn’t perfect, but it’s so good and so simple and it may just satisfy that craving for take-out.

BEEF & VEGGIE STIR FRY

2 tbsp olive oil or coconut oil
1 small yellow onion, sliced
1 tsp salt-free seasoning blend of your choice
2 cups carrots, shredded
2 heads broccoli, florets only
1 lb ground beef -or- thinly sliced steak of your choice
1/4 cup sliced almonds, optional

STIR FRY SAUCE

1 cup low sodium beef broth
1 tsp low sodium soy sauce
1 tbsp Xylitol sugar substitute (or sweetener of your choice, such as raw honey)
1 tbsp fresh lime juice
1 pinch red pepper flakes
1 tsp granulated garlic
1-2 tbsp arrowroot (or thickener of your choice such as corn starch)

• Sauté the onion in the olive oil in a very large skillet, or large pot (I use a large wok), over medium heat until the onion begins to caramelize, about 5 minutes. Season the onion with salt-free seasoning blend. We love Kirkland Organic No-Salt Seasoning, available at Costco or through Amazon, but there are a wide variety of seasoning blends out there. Use your favorite.

• When the onions begin to caramelize and become tender, add the shredded carrots and continue to sauté. You may need to add a dab more olive oil.

• While the carrots are cooking, place the broccoli florets in a microwave safe bowl and add about half an inch of water. Don’t submerge the broccoli. Add just enough water to steam the florets. Microwave on them on high for 8-10 minutes, or until the broccoli is just tender.

• Drain the florets well and add them to the pan, tossing them and sautéing them with the vegetables. Add a dab more olive oil of needed.

• While the vegetables are cooking, prepare the stir fry sauce by combining the first five ingredients in a small bowl. Warm the sauce in the microwave for 1 minute. Set aside.

• When the vegetables are beginning to become tender add the beef to the pan to brown. When it has browned combine it with the vegetables.

• Lastly, add the arrowroot or cornstarch to the sauce mixture and stir well with a fork. Make a well in the middle of the beef and vegetable mixture in the skillet and quickly pour in the sauce. Stir quickly as it will thicken rapidly. Toss all the beef and vegetables until they’re coated evenly with the sauce. Toss in some sliced almonds for crunch (optional).

• For non low-carb diet, serve over rice.

This recipe is SO versatile. Don’t have carrots? Toss in some bell pepper or mushrooms or whatever other veggies you have on hand. You really can’t make a mistake.

Not on a low-sodium diet or low-carb regimen? Opt for raw honey or cane sugar for that sweet note. But, find a salt-free seasoning blend that you love and I promise you won’t miss the extra sodium.

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