*I get 4 portions out of this amount.

Ingredients
1 lb lean beef thinly sliced and seasoned with salt and pepper
1 red bell pepper sliced into thin strips
4 scallions roughly chopped
1 cup frozen edamame (defrost them following the instructions on the package)
1/2 jalapeño pepper seeded and finely chopped
1 garlic cloves minced
2 tbsp oil (I use algae, or avocado for sautéing)

For the sauce:
2 tbsp soy sauce
1 tbsp sherry vinegar
1 tbs arrowroot powder
1 tsp white miso seasoning
1 garlic clove minced
1 tsp granulated sugar substitute (Swerve)

Instructions

1. Mix all of the ingredients for the sauce and marinade the meat in the sauce for 30 minutes.
2. Heat up the oil in a large skillet over medium/high heat. The meat should sizzle when you place it into the pan. Sear the beef strips for about 1 minute on each side – use kitchen tongs to flip them over.
3. Add the rest of the marinade to the pan, sliced bell pepper, jalapeño and garlic and cook for 2 minutes stirring occasionally.
4. Add the scallions and edamame and cook for another 30 seconds. Serve hot.

Macros Per Portion:
Calories: 265.6
Carbs: 9.2 g
Net Carbs: 6 g
Fat: 8.4 g
Protein: 39.7 g