• 700g – 1kg steak or other beef or chicken easily cut into strips
    • 1 medium onion, sliced, or 15 medium spring onions (same amount of carbs)
    • 2 large capsicums, sliced (two different colours is nice)
    • 1/4 cup soy sauce
    • 1/4 cup lime juice
    • 1 teaspoon chilli powder
    • 2 Tablespoons oil


Fry some garlic first before adding meat. Add some sliced fresh or minced ginger for a flavour variation.


  1. Combine soy sauce, lime juice, chilli powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.
  2. Slice the meat into about 1 – 1.5cm slices. If using steak, be sure to cut perpendicular to the grain, or you will be chewing a very long time.
  3. If cooking in a frying pan, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.
  4. If grilling, remove from marinade and grill.
  5. For cooking in a frying pan (preferably regular, not non-stick), cook the meat first. Add a little oil to the pan and get it very hot (the oil will shimmer). If you don’t get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to frying pan to heat through.
  6. Serve with salsa, sour cream, coriander (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.


Meat and vegetables, with 700g steak and spring onions, have 4.5g of effective carbohydrate and 2g of fiber, 28g of protein, and 307cal per serving. The marinade could add as much as 1g of carb (the whole recipe has 5 grams), but obviously not all of it makes it to the table.

Recipe from Albert Loo