Steak Stir Fry

     A year or two ago the idea of enjoying stir fry without the rice would have been too foreign to comprehend. I've seen the riced cauliflower replacement, and while I do enjoy cauliflower I don't like it much in that format. It's not the same at all and I'm happier without it. That is not to say I don't ever eat rice, I have found for me personally, I feel the most optimal with carb cycling. I eat meals without them and reduce as much as I can for 3-4 days, then I cook lunch or dinner that does include them and then go back to reduced carbs. So I don't have to completely give up rice or pasta, just limit it. Potatoes for me are right out, I can't eat those at all and probably never will be able to again. Which is also much easier to adapt to after recognizing the difference in how I feel. 

1/2 bell pepper

1 c. cabbage, sliced

1/4 broccoli florets

1 tsp garlic paste

2 tsp. Black vinegar

2 Tbsp. Soy sauce

2 Tbsp. Butter

1 steak

Steak seasoning

Heat the butter in a skillet. Season the steak with steak seasoning or salt and pepper. Cook on both sides until golden and seared and your preferred doneness. Remove from he pan to rest for 10 minutes. 

In the same pan, without cleaning it out, add the chopped bell peppers, cabbage, and broccoli florets. Cook, stirring, for 5-6 minutes or until the vegetables are tender enough to enjoy but not too soft. 

Push the veggies to the side of the pan and drizzle with a tiny bit more oil, olive or butter. Turn the heat the high and once it's sizzling add the garlic paste and the the black vinegar. The vinegar will evaporate rather quickly, once it's almost gone add the soy sauce and let sizzle for 10 seconds and then remove from the heat and toss to coat. 

Place the vegetable mixture in a bowl and top with the steak, sliced thin. 

Enjoy!!