Low Carb Stir Fry

Drew and I are both fans of Asian cuisine so I decided to cook low carb stir fry last week. Drew ate his over rice which looked pretty appetizing! My favorite part of stir fry is the vegetables so I always prepare more veggies than meat.

I used: sliced carrots, broccoli florets, sliced bell peppers, sliced onions, bean sprouts and whole snow peas.

We purchased the pre-sliced steak strips available in the meat section of most grocery stores, appx 1 pound.

I added all if the veggies to the wok (medium-high heat) with a little bit of evoo and 2 tablespoons of water and cooked until they were almost completely tender, stirring often.  Then I added the steak strips and let everything cook for about 3 minutes (meat will cook quickly). At this point I reduced the heat added the stir fry sauce and stirred constantly for 2-3 minutes until it thickened up and coated all of the vegetables completely.

Sauce: 3 tablespoons of chicken broth
1.5 tablespoons of soy sauce
3-4 packets of splenda
1 teaspoon of corn starch.
stir all ingredients together until corn starch is dissolved before adding to wok.
This made about 4 servings. Enjoy!