Low-Glycemic Asian Beef with Ginger-Garlic Sauce

⏱️ 35 minutes👥 4 servings❤️ Taste: 7/10
Low-Glycemic Asian Beef with Ginger-Garlic Sauce

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control9/10

Ingredients

  • •• 1 lb grass-fed flank steak, thinly sliced (higher omega-3s, less inflammation)
  • •• 3 tbsp coconut aminos (replaces high-sodium soy sauce)
  • •• 2 tbsp monk fruit sweetener (zero glycemic impact)
  • •• 3 cloves garlic, minced (prebiotic benefits)
  • •• 2 tbsp fresh ginger, grated (anti-inflammatory)
  • •• 2 tbsp avocado oil (stable at high heat)
  • •• 2 cups broccoli florets (fiber-rich)
  • •• 1 cup shiitake mushrooms (gut-health promoting)
  • •• 2 green onions, sliced
  • •• 1 tbsp arrowroot powder (low-glycemic thickener)
  • •• 1 tbsp apple cider vinegar (supports gut health)

Instructions

  1. 11. Mix coconut aminos, monk fruit, garlic, ginger, and apple cider vinegar
  2. 22. Coat sliced beef with arrowroot powder
  3. 33. Heat avocado oil in wok over high heat
  4. 44. Cook beef in batches until browned (2-3 mins)
  5. 55. Remove beef, add vegetables, stir-fry 3 mins
  6. 66. Return beef to wok, add sauce, simmer 2 mins
  7. 77. Garnish with green onions

Smart Substitutions

• Brown sugar→Monk fruit sweetener

Eliminates blood sugar spike while maintaining sweetness

💡 Zero vs 65 GI
• Soy sauce→Coconut aminos

Reduces sodium, eliminates soy, adds amino acids

💡 Lower GI
• Cornstarch→Arrowroot powder

Less processed, better gut tolerance, lower glycemic impact

💡 32% reduction
• Vegetable oil→Avocado oil

Reduces inflammatory omega-6s, stable at high heat

💡 No impact