Keto Vietnamese Beef Stir-Fry with Zucchini Noodles

Ingredients

• about 450 g Beef Sirloin, thinly sliced
• 4 cups Zucchini Noodles
• 2 tablespoons Soy Sauce (Tamari for Gluten-Free)
• 1 tablespoon Fish Sauce
• 2 cloves Minced Garlic
• 1 teaspoon Ginger, grated
• 1 teaspoon Swerve (Erythritol)
• 1 teaspoon Sesame Oil
• 2 tablespoons Green Onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Beef Sirloin, thinly sliced, with 2 tablespoons Soy Sauce (Tamari for Gluten-Free), 1 tablespoon Fish Sauce, 2 cloves Minced Garlic, 1 teaspoon Ginger, grated, and 1 teaspoon Swerve (Erythritol). Stir everything together until the beef is evenly coated. Let this mixture marinate for 10 minutes at room temperature.
2. 2Place a large skillet or wok over high heat. Add 1 teaspoon Sesame Oil to the skillet and heat until it shimmers, about 1 minute. This will be approximately 204.4°C (200°C).
3. 3Carefully add the marinated about 450 g Beef Sirloin to the hot skillet. Stir-fry the beef for 3-5 minutes, or until it is browned and cooked through. The internal temperature of the beef should reach 71°C.
4. 4Add the 4 cups Zucchini Noodles to the skillet with the beef. Continue to stir-fry for an additional 2-3 minutes, until the zucchini noodles are slightly softened but still have a little bite.
5. 5Remove the skillet from the heat. Divide the stir-fry among four plates. Garnish each serving with the 2 tablespoons Green Onions, chopped, just before serving.

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