Servings: 4

Ingredients:

• 2 packets shirataki noodles 

• 1 lb ribeye steak

• ½ red bell pepper, strips 

• ½ yellow bell pepper, strips 

• ½ cup Crimini mushrooms, sliced 

• 2 cups shredded cabbage 

• ½ medium onion, strips  

• 2 cloves garlic, minced 

• 1 tsp sesame oil 

• 2 tbsp coconut aminos 

• Salt and pepper to taste 

• ½ tsp crushed red pepper 

Garnish:

• Sriracha 

• Green onion 

• Sesame seeds 

Directions:

1. Season your ribeye with avocado oil, salt and pepper

2. In a saute pan, sear your ribeye for 4-5 mins on each side, making sure you also render the fat on the sides. 

3. Remove from your pan and allow your meat to cool.

4. In the same pan, add an additional tbsp of avocado oil and saute your bell peppers and onions. Saute until translucent and then add your mushrooms. Season with salt, pepper and crushed red pepper 

5. Drain your shirataki noodles and add to your veggies. 

6. Add your sesame oil and coconut aminos. 

7. Add your cabbage and give it a full mix. The cabbage cooks pretty quickly, so you can always add that in the end.

8. Slice your rib eye and add back to your stir fry.

9. Top with sriracha, green onion and sesame seeds. Enjoy!

Nutrition:

Nutrition per serving:

• Calories - 330

• Fat - 24g

• Protein - 24g

• Total Carbs - 10g

• Net Carbs - 7g

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