Spicy Beef Avocado Cups
Spice up your lunch routine with this Spicy Beef Avocado Cups recipe. It’s overflowing with deliciousness!
Working with Chili Peppers
These beef avocado cups bring the heat with chili peppers. They’re a great flavor booster you can turn to whenever you want heat.
I hear from a lot of people who like spicy foods but aren’t used to handling peppers at home. And then there is another group, who loves spicy food but shies away from preparing it after doing so incorrectly in the past.
So safety first here. Always wear gloves when handling chili peppers. The stuff that makes peppers hot, capsaicin, will ruthlessly burn your skin if you’re not careful.
That stinging burn is really hard to get rid of too. And just like ice water won’t put out the fire in your mouth after eating an especially spicy pepper or sauce, it won’t help your hands much either.
Then comes the secondary problem – you might inadvertently transfer that heat to somewhere even worse, like your eyes.
Contact lens wearers, be warned. The time to take out your lenses is before handling peppers, not after.
Even if you wear gloves, stuff can happen and trust me, you do not want to be getting pepper juice in your eye. Ever.
OK, now that that public service announcement is out of the way, let’s back up a step and talk about which pepper to pick in the first place.
How to Pick a Pepper
Peppers should be firm, with smooth skin. As you might suspect, a wrinkled pepper is past its prime.
You can guesstimate the hotness of the pepper by its shape. If you prefer a milder pepper, look for specimens that are blunt at the bottom and broad at the top, by the stem. A spicier choice would be peppers that have pointed tips and a narrower base.
Once you get them home, you can get a sense of their hotness by smelling them. Cut a pepper open and hold it near your nose. If it’s hot, you’ll start tingling. A strong sensation warns that it’s a particularly hot pepper.
If nothing happens, you’ve likely got a mild one.
Effects and Benefits of Peppers
Chili peppers can have several benefits for individuals following a low-carb diet and seeking weight loss. Here are some potential benefits and effects:
- Increased metabolism: Chili peppers contain capsaicin, which is a compound that has been shown to increase metabolism and promote fat burning.
- Appetite suppression: Some studies have suggested that capsaicin can help suppress appetite, which can be particularly helpful for individuals trying to stick to a low-carb diet and reduce their overall calorie intake.
- Blood sugar control: Chili peppers may also help regulate blood sugar levels by improving insulin sensitivity.
- Nutrient density: Chili peppers are low in carbs and calories, but high in nutrients like vitamin C, potassium, and fiber.
- Flavor and satisfaction: Including chili peppers in meals can add flavor and satisfaction, making it easier to stick to a low-carb diet and avoid unhealthy snacks or desserts.
However, it's important to note that chili peppers alone are not a magic weight loss solution. To achieve weight loss and optimal health, it's crucial to follow a balanced low-carb diet, incorporate physical activity, and maintain a healthy lifestyle overall. Additionally, some individuals may experience gastrointestinal discomfort or irritation from consuming large amounts of chili peppers, so it's important to consume them in moderation and consult with a healthcare professional if necessary.
Spicy Beef Avocado Cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
Category: Appetizer, Entrée, Snacks
Description: A spicy low-carb lunch option.
- 1 Tablespoon of avocado oil (15 ml), to cook with
- 0.5 medium onion (55 g), thinly sliced
- 2 chili peppers (28 g), seeds removed and finely diced (add more if you prefer it spicy)
- 1 beef steak (200 g), sliced
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 1 large avocado (200 g), halved and stone removed
- Salt and pepper, to taste
- Add the avocado oil to a large skillet over medium-high heat. Add the onion and chili peppers to the skillet and sauté until the onion is browned, about 3 to 4 minutes.
- Add the steak to the skillet and sauté until cooked to your liking, about 2 to 5 minutes.
- Add the tamari sauce or coconut aminos to the skillet and sauté for about 30 seconds. Season with salt and pepper, to taste.
- Place an avocado half on each plate and top with equal amounts of spicy beef.
Nutrition: (All nutritional data are estimated and based on per-serving amounts.)
- Calories: 511
- Fat: 43 g
- Total Carbs: 13 g
- Fiber: 7 g
- Sugar: 2 g
- Net Carbs: 6 g
- Protein: 19 g