Where we are from, beef broth is an institution: it is an integral part of almost every family lunch. Oftentimes the vegetables are used instead of dumplings or noodles, which makes it a perfect low carb dish. The meat is usually used for supper in the form of a variety of beef salads.
Ingredients
beef (previously cooked in a broth)
a few slices of spring onion
a few pieces of snap beans (you can use canned beans)
half of a red pepper
tbsp coconut oil
pepper, salt, ground paprika or chilli
spring onion greens
olive oil
Directions
In a medium sauce pan heat the coconut oi. Add the pepper and paprika and wait until they release the fragnance. Add the sliced onions, peppers and snap beans and saute for a few minutes or until the vegetables are slightly tender. Finally, add the beef in bite-size pieces and cook for a few minutes more. Remove from heat, sprinkle with salt and chill.
Before serving add spoonful of olive oil and sprinkle with thinly sliced spring onion greens.
