So, for those of you who don’t know me, or haven’t seen me for awhile, I’m fat. There’s no sugar coating it (sugar coatings are actually part of the problem), I need to lose a bunch of weight. So, I am going to be doing keto recipes for awhile, as well as telling you how to make them non-keto, if you don’t mind the carbs.

This is the first of those recipes and I served it over keto-friendly Shirataki noodles, instead of rice. It’s my version of a recipe from a great old Chinese cookbook my mom gave me.

So, you’re gonna need some stuff:

• 4 tbs cooking oil (cooks choice, I use avocado), divided
• 1 lb flank steak (or whatever kind you want), cut into thin strips
• 3 cloves of garlic, minced
• 1 tbs fresh ginger, minced
• 1 large yellow or white onion, halved and sliced
• 3 scallions, all the white part and some of the green, sliced
• 2 tbs almond flour (use corn starch if non-keto)
• 2 tbs soy sauce
• 2 tbs sherry
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 packages Shiritaki noodles (keto) or 3 cups cooked white rice

Okay, it’s wok’in time!

1. In a small bowl, combine your corn starch, soy sauce, sherry and pepper. Stir it all up. Now, put all your meat in a large bowl, dump in your liquids and get your (hopefully washed) hands in there and coat all that cow with the corn starch liquid.
2. In a wok, or a large skillet, over medium-high heat, warm up a couple tablespoons of your oil and add your garlic & ginger when it’s hot. Cook until fragrant, about 30 – 45 seconds, or so.
3. Throw in your onions and scallions and cook until they are getting translucent, but not brown (should be about 4 or 5 minutes). then remove all that from the pan.
4. Add the rest of your oil, when hot, add beef and stir fry until it begins to brown.
5. Add the onion mix back in and heat to combine the flavors.
6. If going keto, serve over Shirataki noodles, if not, serve over rice.

This is a quick dish to make. All told, with prep and cooking, I knocked it out in about 30 minutes. Just be sure you plan your noodles or rice accordingly.