Keto: Cajun Butter Beef Strips
with Sautéed Vegetable Medley
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
Smoky Cajun is the name of the game. For a Southern-inspired supper, sprinkle our well-balanced seasoning blend over a generous amount of beef strips, and cook with garlic and butter until mouth-wateringly tender. Sliced mushrooms, scallion and Asian greens get a spritz of red wine vinegar to bring a zingy note to the sautéed veggie accompaniment. Following keto diet principles, grains are not welcome in this dish—and you won’t want to invite them anyway!
We will send you:
- 340g Top sirloin beef strips (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 1 Scallion
- 225g Sliced mushrooms
- 30ml Red wine vinegar
- 12g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
17 g
Sodium
420 mg
Total Carb
14 g
Sugars
3 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; halve crosswise. Thinly slice the scallion, separating the white bottom and green top.
Cook & coat the beef
Pat the beef dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on high. Add the beef* and cook, 1 to 2 min. per side, until cooked through. Add the garlic and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 sec. to 1 min., until the garlic is fragrant and the beef is coated. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the vinegar (start with ½) and sauté, 30 sec. to 1 min., until reduced by ½. Add the yu choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the beef and vegetables between your plates. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
