Dave's Keto Dish: Mexican Style Beef, Squash, and Broccoli

Here's a recipe from Dave's Ketogenic Diet adventure

My Mexican beef, squash, and broccoli recipe consists of grilled tri tip marinated with Chef Merito beef seasoning, grapeseed oil, broccoli, and squash.  It's low-carb eating at its easiest and tastiest....I came up with this all on my own!!

Ingredients:

• Tri-tip steak approximately 1/2 pound
• Chef Merito Res Seasoning
• 1 head of Broccoli
• 1 Zucchini Squash
• 1 Crookneck Squash
• 2-3 tablespoons Grapeseed cooking oil

Slice the tri tip into thin bite-sized slices and season liberally with Chef Merito Seasoning; the excess seasoning will add flavor to the vegetables.  The thinner the slices, the faster they cook.
Cut the squash and broccoli into bite sized pieces and set aside.
Pour the oil into a wok and heat on 'high' until the oil begins to smoke.
Once the oil smokes, place the vegetables into the wok and lay the seasoned meat on top of the veggies.
The meat should NOT be in contact with either the oil or bottom of the wok.  Cover immediately.
Once you start to see steam shoot out from under the cover, remove it and mix the meat and vegetables together thoroughly, making sure that the seasoning gets onto the veggies.
Cover the wok and keep flame setting on 'High' for at least 90 seconds, turn off the flame, and allow to wok to sit for at least another minute to allow the meat to cook in the residual heat.
Serve while steaming hot.
Makes at least two servings.


Bon appetit,

DAVE