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  • 8oz lean read meat
  • 1 tablespoon coconut oil
  • 1 tablespoon lemon juice
  • 1 cup broccoli florets
  • 1 teaspoon garlic
  • 1/2 cup onion, chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 cup low-sodium beef broth
  • 1 carrot, cut in thin wedges
  • 1 green bell pepper, cut in wedges
  • 1 red bell pepper. cut in wedges
  • 1 orange bell pepper, cut in wedges


  1. Thinly slice the meat across the grain. Put the oil in a wok or skillet over high heat. When it’s hot, add the beef and stir-fry for about 3-4 minutes.
  2. Add red, green and orange pepper, garlic, broccoli, carrot, lemon juice and onion, stir-fry for 1 minute.
  3. Add, parsley and oregano, stir fry for another minute.
  4. Add broth.
  5. Stir until sauce thickens.

Nutritional Facts (Per Serving)

Calories: 312 Protein: 36g Carbs: 10.5g Fat: 14g

If you look in the photo, you can see I modified things.

I added some bean sprouts and some stir fry sauce for flavor.


If you want more details on the cookbook I used to make the above, go here:

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