Description
Indulge in the delightful flavors of Keto Moo Shu beef, a quick and satisfying meal that brings a modern twist to a classic dish. This low-carb recipe is perfect for busy weeknights or special occasions, allowing you to enjoy tender beef strips combined with a medley of fresh vegetables, all tossed in a savory sauce. With just under 30 minutes of cooking time, this dish will have your family asking for seconds. Serve it in lettuce wraps for a fresh crunch or over cauliflower rice for an extra hearty option.
Ingredients
Scale
- 1 pound boneless beef chops (sliced into thin strips)
- 2 tablespoons olive oil
- 8 ounces mushrooms (sliced)
- 1 bag coleslaw mix
- 1/3 cup green onions
- 2 large eggs (lightly beaten)
- 1/2 cup soy sauce
- 2 tablespoons Swerve brown sugar substitute
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 4 teaspoons minced garlic
- 2 teaspoons ginger paste
Instructions
- In a mixing bowl, whisk together the soy sauce, Swerve brown sugar substitute, rice vinegar, sesame oil, minced garlic, and ginger paste until well combined.
- Marinate the sliced beef by placing it in a Ziploc bag with half of the sauce. Refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Add marinated beef and sliced mushrooms; cook until browned.
- Push ingredients to one side of the skillet and pour in beaten eggs. Scramble until cooked through.
- Add coleslaw mix and remaining sauce; toss everything together until heated through.
- Serve topped with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 155mg