Keto Chinese Dinner: Pepper Steak with Zucchini Noodles & Almond-Crusted Chicken

Allergens

Tree nuts (almonds)

Ingredients

• 12 oz beef sirloin, thinly sliced
• 1 large zucchini, spiralized
• 1 cup bell peppers (red, green, and yellow)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp ginger, grated
• 1/4 cup almond flour
• 1 cup almonds, finely chopped
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. a. Prepare the zucchini noodles by spiralizing them and set aside. b. In a large skillet, heat olive oil over medium high heat. Season chicken breasts with salt and pepper and coat in almond flour mixture. Sauté until golden brown and cooked through, about 4 5 minutes per side. Remove from pan and let rest before slicing. c. In the same skillet, add more olive oil and sauté garlic, onions, and bell peppers until softened. Stir in ginger and coconut aminos, cooking for another 2 3 minutes. Add beef sirloin and cook until desired doneness is reached. d. Toss zucchini noodles with the pepper steak mixture and serve alongside sliced almond crusted chicken.

Chef’s Insight

a. To enhance flavor, marinate the beef sirloin in coconut aminos before cooking.

Notes

a. Ensure the almond flour is well-mixed with the almonds to create a coating for the chicken.