Beef and Vegetable Stir Fry

I always use onions or spring onions in this stir fry, although the other veggies are inter
changeable.

Ingredients:

• 1 pound or about 16oz of lean beef, pork or chicken, sliced into strips
• 1 Tbsp olive oil for cooking
• 5 cups of assorted bite sized pieces of onion, broccoli, bell capsicum pepper, spring onion, mushrooms, bok choy, carrot. (the vegetables that work are up to you. Use what you have. I change it up with cauliflower, Chinese cabbage, sprouts etc.)
• 2 cloves chopped garlic (optional)
• 3 tsp curry paste ( I use Mae Ploy Yellow Curry Paste)
• 1/2 tsp chili (optional - dried flakes or fresh)
• 2 - 3 Tbsp full cream (optional)
• 1 tsp raw salt, or to taste

Directions:
1. Heat wok or frying pan to medium high. Add 1/2 the oil and stir fry the vegetables for about 5 minutes tossing constantly.
2. Add the curry paste, keep stirring for another few minutes till flavors are released.
Remove to a dish.
3. Heat wok to high and add remainder oil to the wok and put in the beef strips, garlic and chili. Cook for a further 3 minutes until almost done,then tip all the vegetables back in along with the coconut milk, salt and sesame seeds.
4. Toss all together for a few minutes more. Serve with fresh herbs, mashed cauliflower or
flat bread.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear