Keto Steak with Asian Greens and Fennel and Kohlrabi Gratin
Serving for 1
1 free range steak 100g
1 tbsp Olive oil
1 cup Bok Choi
1 cup Tokyo Green
1 cup Purple Elk Green
1 tbsp Liquid Coconut Oil (available from Low Carb Emporium)
2 tbsp Soy Sauce
2 garlic Clove sliced
6 Baby Carrots scrubbed
1 tbsp Tasmanian Lard (available from Low Carb Emporium)
1 med Kohlrabi
1 med onion
2 cloves garlic crushed
Salt and Pepper
1/2 cup grated cheddar cheese
100-150 ml Thickened Cream
Firstly heat your oven to 180 degrees. Then peel Kohlrabi and onion. Then slice thinly on a mandolin. Next take your chives and chop finely until you have about 2 tsps. Then crush your garlic.
Now take a baking dish one big enough to hold all the ingredients, and start to layer them Kohlrabi, onion, garlic, a sprinkle of chives and then repeat finishing with a layer of Kohlrabi. Top with a layer of the grated cheese and pour over cream and season with, nutmeg, salt and pepper. Then place in oven for 20-30 mins.
Get your carrots and place in a roasting dish and put the Tasmanian Lard on them and roast for 30 minutes.
Next season your steak with salt and pepper on both sides and heat olive oil in a fry pan (or you can grill on a BBQ) and cook your steak for 3-4 minutes each side for medium rare. Then rest it for 3-4 minutes before serving.
Now its time to stir fry, heat the liquid coconut oil and add your green vegetables and sliced garlic, once wilted a little bit add your soy sauce. Keep cooking until all the vegetables are cook and come together.
I like to plate this dish with the stir fry, carrots and beef with the gratin on the side. Enjoy. X