EASY STIR-FRY SAUCE: It's always worth having a simple stir-fry sauce
in your repertoire which doesn't need lots of ingredients. Use 4 tbsp
soy sauce, 2tbsp toasted sesame oil and 3tbsp oyster sauce for fish or
3 tbsp teriyaki sauce for meat and poultry. Heat the wok, add a little
oil, then fry your meat or fish. Add vegetables and noodles, if you
like, then a teacup of water to steam and cook the veg. Stir in the
sauce ingredients and heat through fully.

OR

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lo-Carb Beef & Broccoli Stir Fry
Categories: Beef, Vegetables, Sauces
Yield: 2 Servings

3/4 lb Flank steak; in 1/4" strips
4 c Small broccoli florets; abt
- 7 oz
1/2 c Beef stock
1 tb Corn starch
1 tb Oil
3 (to 4) Japone chilies *

MMMMM---------------------------SAUCE--------------------------------
1/3 c Soy sauce
3 tb (to 5) erythritol sweetener;
- (see notes for options)

* Added by UDD. Keep the chilies whole like for Kung
Pao Chicken. They heat things up nicely

Toss the sliced beef in a large bowl with corn starch
until well-coated. Set aside.

Heat oil in a pan over medium heat for a few minutes or
until hot.

Add sliced beef and chilies and cook until it browns,
less than 5 minutes, stirring frequently. Transfer to
a plate and set aside.

Add broccoli florets to the pan and stir. Add beef
broth. Let simmer until the broccoli is tender, about 10
minutes, stirring occasionally.

While waiting for the broccoli to cook, combine all
sauce ingredients in a sauce pan. Stir the ingredients
together over medium-low heat until it starts to simmer,
about 5 minutes. Keep the sauce warm over low heat as
you wait for the broccoli to cook.

Return beef to the pan and pour the sauce on top. Stir
until everything is coated with the sauce. Bring to a
simmer and cook for another few minutes.

Season with salt & pepper, if needed.

Serve immediately, optionally pairing with cooked
cauliflower rice. Drizzle sauce on top.

NUTRITION NOTES: This recipe yields 11.5 g net carbs per
serving. Nutrition numbers do not include rice, and
assume erythritol is used as the sweetener, which
cannot be digested by the body.

UDD NOTE: I am not doing Atkins or Keto so I serve
this over plain fried rice. If you don't go overboard
with the rice it's still a fairly lo-carb meal.

RECIPE FROM: https://www.savorytooth.com

Uncle Dirty Dave's Kitchen

MMMMM

... Rabbit stew is just a matter of splitting a few hares.

--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

EASY STIR-FRY SAUCE: It's always worth having a simple stir-fry sauce
in your repertoire which doesn't need lots of ingredients. Use 4 tbsp
soy sauce, 2tbsp toasted sesame oil and 3tbsp oyster sauce for fish or
3 tbsp teriyaki sauce for meat and poultry. Heat the wok, add a little
oil, then fry your meat or fish. Add vegetables and noodles, if you
like, then a teacup of water to steam and cook the veg. Stir in the
sauce ingredients and heat through fully.

OR

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lo-Carb Beef & Broccoli Stir Fry
Categories: Beef, Vegetables, Sauces
Yield: 2 Servings

3/4 lb Flank steak; in 1/4" strips
4 c Small broccoli florets; abt
- 7 oz
1/2 c Beef stock
1 tb Corn starch
1 tb Oil
3 (to 4) Japone chilies *

MMMMM---------------------------SAUCE--------------------------------
1/3 c Soy sauce
3 tb (to 5) erythritol sweetener;
- (see notes for options)

* Added by UDD. Keep the chilies whole like for Kung
Pao Chicken. They heat things up nicely

Toss the sliced beef in a large bowl with corn starch
until well-coated. Set aside.

Heat oil in a pan over medium heat for a few minutes or
until hot.

Add sliced beef and chilies and cook until it browns,
less than 5 minutes, stirring frequently. Transfer to
a plate and set aside.

Add broccoli florets to the pan and stir. Add beef
broth. Let simmer until the broccoli is tender, about 10
minutes, stirring occasionally.

While waiting for the broccoli to cook, combine all
sauce ingredients in a sauce pan. Stir the ingredients
together over medium-low heat until it starts to simmer,
about 5 minutes. Keep the sauce warm over low heat as
you wait for the broccoli to cook.

Return beef to the pan and pour the sauce on top. Stir
until everything is coated with the sauce. Bring to a
simmer and cook for another few minutes.

Season with salt & pepper, if needed.

Serve immediately, optionally pairing with cooked
cauliflower rice. Drizzle sauce on top.

NUTRITION NOTES: This recipe yields 11.5 g net carbs per
serving. Nutrition numbers do not include rice, and
assume erythritol is used as the sweetener, which
cannot be digested by the body.

UDD NOTE: I am not doing Atkins or Keto so I serve
this over plain fried rice. If you don't go overboard
with the rice it's still a fairly lo-carb meal.

RECIPE FROM: https://www.savorytooth.com

Uncle Dirty Dave's Kitchen

MMMMM

... Rabbit stew is just a matter of splitting a few hares.

--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

EASY STIR-FRY SAUCE: It's always worth having a simple stir-fry sauce
in your repertoire which doesn't need lots of ingredients. Use 4 tbsp
soy sauce, 2tbsp toasted sesame oil and 3tbsp oyster sauce for fish or
3 tbsp teriyaki sauce for meat and poultry. Heat the wok, add a little
oil, then fry your meat or fish. Add vegetables and noodles, if you
like, then a teacup of water to steam and cook the veg. Stir in the
sauce ingredients and heat through fully.

OR

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lo-Carb Beef & Broccoli Stir Fry
Categories: Beef, Vegetables, Sauces
Yield: 2 Servings

3/4 lb Flank steak; in 1/4" strips
4 c Small broccoli florets; abt
- 7 oz
1/2 c Beef stock
1 tb Corn starch
1 tb Oil
3 (to 4) Japone chilies *

MMMMM---------------------------SAUCE--------------------------------
1/3 c Soy sauce
3 tb (to 5) erythritol sweetener;
- (see notes for options)

* Added by UDD. Keep the chilies whole like for Kung
Pao Chicken. They heat things up nicely

Toss the sliced beef in a large bowl with corn starch
until well-coated. Set aside.

Heat oil in a pan over medium heat for a few minutes or
until hot.

Add sliced beef and chilies and cook until it browns,
less than 5 minutes, stirring frequently. Transfer to
a plate and set aside.

Add broccoli florets to the pan and stir. Add beef
broth. Let simmer until the broccoli is tender, about 10
minutes, stirring occasionally.

While waiting for the broccoli to cook, combine all
sauce ingredients in a sauce pan. Stir the ingredients
together over medium-low heat until it starts to simmer,
about 5 minutes. Keep the sauce warm over low heat as
you wait for the broccoli to cook.

Return beef to the pan and pour the sauce on top. Stir
until everything is coated with the sauce. Bring to a
simmer and cook for another few minutes.

Season with salt & pepper, if needed.

Serve immediately, optionally pairing with cooked
cauliflower rice. Drizzle sauce on top.

NUTRITION NOTES: This recipe yields 11.5 g net carbs per
serving. Nutrition numbers do not include rice, and
assume erythritol is used as the sweetener, which
cannot be digested by the body.

UDD NOTE: I am not doing Atkins or Keto so I serve
this over plain fried rice. If you don't go overboard
with the rice it's still a fairly lo-carb meal.

RECIPE FROM: https://www.savorytooth.com

Uncle Dirty Dave's Kitchen

MMMMM

... Rabbit stew is just a matter of splitting a few hares.

--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

EASY STIR-FRY SAUCE: It's always worth having a simple stir-fry sauce
in your repertoire which doesn't need lots of ingredients. Use 4 tbsp
soy sauce, 2tbsp toasted sesame oil and 3tbsp oyster sauce for fish or
3 tbsp teriyaki sauce for meat and poultry. Heat the wok, add a little
oil, then fry your meat or fish. Add vegetables and noodles, if you
like, then a teacup of water to steam and cook the veg. Stir in the
sauce ingredients and heat through fully.

OR

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lo-Carb Beef & Broccoli Stir Fry
Categories: Beef, Vegetables, Sauces
Yield: 2 Servings

3/4 lb Flank steak; in 1/4" strips
4 c Small broccoli florets; abt
- 7 oz
1/2 c Beef stock
1 tb Corn starch
1 tb Oil
3 (to 4) Japone chilies *

MMMMM---------------------------SAUCE--------------------------------
1/3 c Soy sauce
3 tb (to 5) erythritol sweetener;
- (see notes for options)

* Added by UDD. Keep the chilies whole like for Kung
Pao Chicken. They heat things up nicely

Toss the sliced beef in a large bowl with corn starch
until well-coated. Set aside.

Heat oil in a pan over medium heat for a few minutes or
until hot.

Add sliced beef and chilies and cook until it browns,
less than 5 minutes, stirring frequently. Transfer to
a plate and set aside.

Add broccoli florets to the pan and stir. Add beef
broth. Let simmer until the broccoli is tender, about 10
minutes, stirring occasionally.

While waiting for the broccoli to cook, combine all
sauce ingredients in a sauce pan. Stir the ingredients
together over medium-low heat until it starts to simmer,
about 5 minutes. Keep the sauce warm over low heat as
you wait for the broccoli to cook.

Return beef to the pan and pour the sauce on top. Stir
until everything is coated with the sauce. Bring to a
simmer and cook for another few minutes.

Season with salt & pepper, if needed.

Serve immediately, optionally pairing with cooked
cauliflower rice. Drizzle sauce on top.

NUTRITION NOTES: This recipe yields 11.5 g net carbs per
serving. Nutrition numbers do not include rice, and
assume erythritol is used as the sweetener, which
cannot be digested by the body.

UDD NOTE: I am not doing Atkins or Keto so I serve
this over plain fried rice. If you don't go overboard
with the rice it's still a fairly lo-carb meal.

RECIPE FROM: https://www.savorytooth.com

Uncle Dirty Dave's Kitchen

MMMMM

... Rabbit stew is just a matter of splitting a few hares.

--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)