Keto Island Steak With Jicama Rice
This recipe is designed to teach everyone how to make quick and easy keto island steak with jicama rice. This recipe is keto, low carb and diabetic friendly. It is easy to make and ready in 30 minutes
Servings 4
Ingredients
- 1 medium jicama, peeled and shredded
- 2 lbs steak, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium red onion. cut into strips
- 8oz can pineapple chunks, For keto use 1 chopped medium yellow squash + 1tsp pineapple extract
- 1/3 cup oil of choice
- 1/2 tsp ground ginger
- 1/4 tsp dry mustard
- 2 tsp garlic powder
- seasoned salt and seasoned pepper to taste
Instructions
- Preheat oven to 400 degrees. If using canned pineapple drain the pineapple chunks and set aside 1/4 cup of the liquid. Spray a 3 quart casserole dish with cooking spray
- If using keto pineapple substitute toss the chopped squash with the pineapple extract and set aside. Spread shredded jicama evenly over the bottom of the prepared casserole dish.
- If you are using keto pineapple juice substitute mix together 1/4 cup water with 1 tsp pineapple extract. Set aside Top jicama with steak, bell peppers and onion. Sprinkle generously with Seasoned salt and seasoned pepper
- Top with pineapple chunks or keto alternative.
- In a small bowl whisk together oil, reserved pineapple juice (or the water and extract mixture) ginger, dry mustard, garlic powder, seasoned salt and seasoned pepper. Use a basting brush and spread the mixture evenly over the steak and vegetables
- Bake 30 minutes or until vegetables are soft and steak i no longer pink
- Let stand in casserole dish for 5 minutes to let the flavor fully set in.