Recipe originally published on KetovangelistKitchen.com on 8/17/19. It has been lightly edited for re-publication.
Carne Picada is basically minced steak. It can be cooked in a variety of ways, but this week I've come up with a nice marinade that is entirely nightshade free (for my nightshade avoiding peeps). It relies on lime juice, coconut aminos, and some other spices to yield its zippy flavor, and is really great as taco style meat. I served our family's portions with a side of caulirice, and topped it with cheese, sour cream, and guac. It's a filling meal that will hit the Tex-Mex spot without ramping up the inflammation factor for those who are sensitive to nightshades.
In a bowl, mix avocado oil, coconut aminos, lime juice, black pepper, vinegar, cumin, liquid stevia (if desired), and minced garlic to make the marinade.
Place your meat into a lidded container or zip top bag to marinate.
Pour the marinade evenly over the beef and mix to coat evenly.
Put the lid on and refrigerate for two hours.
When ready to cook, preheat a large skillet over medium-high heat.
Remove the meat from the marinade and add to the skillet to stir fry until browned and cooked through. If you want to dump the whole thing into the pan, be sure the meat cooks through and that the marinade liquid comes to a boil and cooks at a boil for 1-2 minutes, minimum.
Once cooked through, remove from the heat and serve hot, as desired. Top your finished dish with cilantro for a little extra zip!
Serving Size:1/6 recipe
Sugar Alcohols:0 g
Net Carbs [total carbs - (fiber + sugar alcohol)] :3.2 g
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