This has become one of my favorite low carb dishes. I omit the xanthan gum; I don't know where to buy it and the recipe seems just fine without it. I also add sliced green onions at the end because I LOVE onions. If you don't care for hot food, either reduce or eliminate the crushed red pepper (I reduce it to 1/4 teaspoon because I'm a wuss and can't handle the heat). Enjoy!
SPICY PEPPER BEEF SKILLET DINNER
2 pounds ground beef
1 small onion, sliced thin, 2 1/2 ounces
1 teaspoon ginger, grated
1/4 teaspoon xanthan gum, optional
1 green pepper, cut into strips, about 4 ounces
1 red pepper, cut into strips, about 4 ounces
1/4 cup soy sauce
1/2 teaspoon crushed red pepper
1 teaspoon granular Splenda
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sesame oil
Salt, to taste
Mix the sauce ingredients in a small bowl. In a large skillet or wok, brown the meat with the onion and ginger; drain the grease. Add the peppers and cook until tender-crisp. Sprinkle the xanthan gum over the meat and quickly mix in well. Pour in the sauce mixture and bring to a boil; simmer until the sauce has thickened. Adjust the seasoning, if necessary.
Makes about 6 servings
Can be frozen
Per Serving: 296 Calories; 19g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs Carbs
This makes just enough sauce to lightly coat the meat and peppers. If you'd like yours saucier, here are the counts for double the sauce. If you do double the sauce, I highly recommend using the xanthan gum to thicken it.
With double sauce:
Per Serving: 323 Calories; 22g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs