Beef Stir Fry


Enjoy the taste of the orient with this beef stir fry, you won’t be disappointed.

Serves 4


400g beef, sirloin steak, thinly sliced across the grain
1 tbsp soy sauce (Tamari) (18g)
1 tbsp dry sherry (12g)
2 tsp sesame oil (8g)
2 cloves garlic, crushed (6g)
2cm piece of fresh ginger, peeled and grated (5g)
2 tbsp coconut oil, solid (54g)
2 handfuls mange-tout, halved lengthways (160g)
1 large carrot, cut into matchsticks or stripes (200g)
4 large salad leaves, e.g. butterhead (100g)


  1. Mix together garlic, soy sauce, dry sherry, ginger and sesame oil and marinate the steak for at least 20 minutes.
  2. Heat the coconut oil in a frying pan until hot. Add the meat with the marinade and stir fry for 3-4 minutes until the meat is lightly browned. Remove onto a plate but leave the juices in the pan.
  3. Stir fry the mangetout and carrot strips for 4 minutes, then add the meat and mix everything well. Serve in the lettuce leaves.

Per Portion (241g)

422 Kcal
29g fat
5g Carbohydrates
1.7g Fibre
34g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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