Keto Szechuan Beef

Ingredients

• about 680 g Beef Sirloin
• about 450 g Shirataki Noodles
• 2 tablespoons Doubanjiang
• 2 tablespoons Coconut Aminos
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1 tablespoon Ginger
• 4 cloves Garlic
• 1 teaspoon Szechuan Peppercorns
• 2 stalks Green Onions
• 2 tablespoons Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 680 g Beef Sirloin thinly against the grain into pieces about 0.635 cm thick.
2. 2Rinse the about 450 g Shirataki Noodles very well under cold running water, then pat them completely dry with paper towels.
3. 3In a medium bowl, whisk together the 2 tablespoons Doubanjiang, 2 tablespoons Coconut Aminos, 1 tablespoon Rice Vinegar, and 1 teaspoon Sesame Oil until well combined.
4. 4Heat the 2 tablespoons Avocado Oil in a wok or large skillet over high heat until it just begins to shimmer, about 204.4°C (200°C).
5. 5Add the sliced beef to the hot wok and stir-fry for 3 to 5 minutes, until it is browned on all sides. Do not overcrowd the pan; cook in batches if necessary.
6. 6Add the 1 tablespoon Ginger, 4 cloves Garlic (minced), and 1 teaspoon Szechuan Peppercorns to the wok with the beef and stir-fry for 1 minute more, until fragrant.
7. 7Pour the prepared sauce mixture into the wok with the beef and stir constantly for 2 to 3 minutes, until the sauce slightly thickens and coats the beef.
8. 8Add the dried shirataki noodles to the wok and toss everything together for 1 to 2 minutes, ensuring the noodles are evenly coated with the sauce.
9. 9Remove the wok from the heat and garnish the dish with the 2 stalks of Green Onions, thinly sliced.

Substitutions

Related Guides