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Keto Spiced Beef and Asparagus Stir-Fry Recipe


Atkins Keto Spiced Beef and Asparagus Stir-Fry
6.5g
Glucides nets Atkins™
Prep Time:75 Minutes
Style:Other
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

38.3g

Protein

31.9g

Fat

3.8g

Fiber

481.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1 1/2lbBeef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
  • 2tbspTamari Soybean Sauce
  • 0 1/2tspGarlic
  • 0 1/2tbspSugar Free Apricot Preserves
  • 1 1/2tspSesame Oil
  • 1tbspReserva Sherry Vinegar
  • 0 1/4tspChinese Five Spice Blend
  • 4tspCanola Vegetable Oil
  • 24spear, medium (5-1/4" to 7" long)Asparagus
  • 1tbspDried Whole Sesame Seeds
  • 24cherryRed Tomatoes
  • 1TbspGinger

DIRECTIONS

  1. Remove any hard fat from around edge of steaks. Cut steaks crosswise into thin slices.
  2. Combine marinade ingredients in a zipper-lock plastic bag or baking dish, add beef, and toss to coat evenly. Refrigerate 1 to 4 hours.
  3. Heat 1 teaspoon of the oil in a 12-inch nonstick skillet over high heat until very hot. Add one-third of the beef. Stir-fry 1-1/2 minutes until no longer pink and transfer to a large shallow serving bowl. Repeat twice with remaining beef.
  4. Add remaining teaspoon of oil to skillet along with asparagus and sesame seeds. Stir-fry 3 minutes. Add tomatoes and stir to heat through, 1 minute.
  5. Toss vegetables with meat and accumulated juices. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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