Vietnamese Beef and Faux-tatoes – KEEPING UP WITH THE KETODASHIANS

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This is a low-carb take on a classic Vietnamese/French fusion dish. It is garlicky, buttery, slightly sweet, and 100% guilt free. It uses radishes instead of potatoes and is perfect by itself or a side of cauli-rice.

  • 1 lb thinly sliced stir fry style beef
  • 1/2 tbsp gluten free oyster sauce
  • 1 tsp soy sauce or tamari/liquid aminos
  • 1 tbsp Golden Monkfruit sweetener
  • 1 tbsp minced garlic
  • 1/2 cup chopped onions
  • 2 cups sliced radish chips fresh
  • 2 tbsp unsalted butter
  • Heat a wok on high and spray it with avocado oil.
  • Add the sliced beef, garlic, oyster sauce, monkfruit golden, and soy sauce. Cook for 4-5 minutes.
  • While the beef is cooking, microwave the radishes for 5:30 seconds
  • Add the onions and butter to the wok. Give it a stir and then add the radishes. Give it another stir until the radishes are coated in the sauce from the beef.

Calories: 516kcal | Carbohydrates: 1g | Protein: 44g | Fat: 37g | Sodium: 354mg | Sugar: 1g | Net Carbs: 1g

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