Wheat Belly Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 353.4
  • Total Fat: 18.5 g
  • Cholesterol: 100.9 mg
  • Sodium: 239.1 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 36.4 g

View full nutritional breakdown of Wheat Belly Stir Fry calories by ingredient
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Introduction

NO GRAIN whatsoever, with 6.8 g. carbs after fiber is subtracted. NO GRAIN whatsoever, with 6.8 g. carbs after fiber is subtracted.
Number of Servings: 6

Ingredients

    Coconut Oil, 4 tbsp

    Onions, raw, 1 cup, chopped
    Celery, raw, .3 cup, diced
    *cabbage red / purple, 3 oz
    Broccoli, fresh, 0.5 cup, chopped or diced
    Kale, 3 cup, chopped
    2 Peppers (bell peppers), 1 cup, strips I used 1 red and 1 yellow for color


    *Kitchen Basics Unsalted Vegetable Stock, 1 cup

    Beef, top sirloin, 24 oz (1.5 pounds sirloin cut into strips as for fajitas
    Salt, .25 tsp


Tips

If you use stock, check the label to be sure no grains have been added. Some list modified food starch, which would have been from corn or wheat. That might have been added to thicken. We're not making gravy, just steaming the stir fry.


Directions

Prep the veggies. A Food Processor helps. Here's what we did:
grate 1 onion
chop to slivers 2 small onions to make 1 cup total
chop broccoli to small bite sized pieces
slice 3 skinny stalks of celery for 1/3 cup
slice to strips 2 peppers for 1 cup
Pulse to small pieces 3 c. kale

Use scissors to cut sirloin to 1/2 inch strips.

In large pan, heat the oil and pan fry sirloin strips with salt and pepper. Season with garlic powder. Remove meat and keep warm.

As you continue, sprinkle each new addition of veggies with salt, pepper, and any other seasoning you prefer. We used garlic powder.
If things start to stick, add vegetable stock instead of water. Cover between vegetable additions.

In large pan, heat oil. When melted add onions, celery, and cabbage. (3 minutes)

Add Broccoli and kale (2 minutes)

Add peppers (1 - 2 minutes)

Serve 1/6 veggies (about 1/2 to 3/4 c. veggies) with 4 ounces beef.

Serving Size: 6 servings, 4 oz meat and 1/6 of the veggies.

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