1/2 cup zucchini, spiralized into 6-inch noodles
1 bunch baby bok choy
1/4 cup organic broccoli florets
8 ounces grass-fed flank or skirt steak, sliced against the grain into thin strips
One 1-inch knob of ginger, peeled and cut into thin strips
2 tablespoons avocado oil or grass-fed ghee divided
2 teaspoons coconut aminos
1 . Chop the end of the stem off your bok choy and discard.
2 . In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
3 . Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
4 . Stir in bok choy and cook for another minute.
5 . Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!
Nutritional Information (Per Serving):
Net carbs: 12g
Saturated Fat: 36g
Vitamin A: 67%
Vitamin B6: 48%
Vitamin B12: 36%
Vitamin C: 105%
Vitamin D: 1%
A note on ingredients: Fermented foods, including coconut aminos, are considered suspect on the Bulletproof Diet because they can increase your levels of histamine — a chemical your body produces that can cause inflammation in excess. Test your tolerance with different brands of fermented foods, and avoid using them if you notice a negative reaction.