Yield: 6 Servings
Total Time: 15 Minutes
Prep Time: 15 Minutes
Cook Time: N/A
- 5 large carrots, peeled and spiraled into noodles
- 1/3 cup roasted cashews
Lean Beef Stew:
- 1 ½ pounds lean beef, diced
- 2 teaspoon extra-virgin olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 4 tomatoes, chopped
- 1 tablespoon lime juice
- 1 cup coconut milk
- A pinch cayenne pepper
- A pinch of sea salt
In a skillet, heat olive oil over medium heat until hot but not smoky; add in beef and cook until golden browned.
Stir in chopped red onion and sauté for 5 minutes or until browned.
Stir in garlic and sauté for 1 minutes then stir in tomatoes. Cover and cook until softened.
Add in coconut milk, sea salt and pepper and simmer, covered, for about 10 minutes or until the sauce is thick. Remove from heat and stir in fresh lime juice.
Rinse and peel the carrots.
Use spiral slicer to make noodles from the carrots.
Place the carrot noodles in a large bowl and serve with the beef stew on the side. Enjoy!
Nutritional Information per Serving:
Calories: 128; Total Fat: 8.7 g; Carbs: 11.3 g; Dietary Fiber: 2.4 g; Sugars: 4.3 g; Protein: 3.4 g; Cholesterol: 0 mg; Sodium: 96 mg