Keto Kung Pao Beef
Keto Kung Pao Beef is a Chinese Takeout Staple that’s packed with spicy Asian flavors and meaty goodness that you will love.
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Servings: 4
Calories: 416kcal
Ingredients
- 16 oz Thinly Sliced Steak
- 1/3 cup Diced Carrots
- 1/3 cup Diced Celery
- 1/4 cup Diced Onion
- 1/2 cup Roasted Salted Peanuts
- 3 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1/4 cup Sliced Scallions
- 3 tbsp Gluten Free Soy Sauce
- 3 tbsp Alternasweets Ketchup
- 1 tbsp Oyster Sauce
- 1 tbsp Sriracha
- 2 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 tsp Chinese Five Spice
- 1 tsp Black Pepper
- 2 tsp Real Salt
Instructions
- Place Beef in freezer for 20 minutes then slice steak as thin as possible. Place in plastic freezer bag
- Prepare the marinade/Sauce by combining half of the Sliced Scallions, Soy sauce, Oyster Sauce, Alternasweets Ketchup, Sriracha, Rice Vinegar, Sesame Oil, Chinese Five Spice, Salt and Pepper. Pour sauce marinade into the bag with the beef and massage the meat so that its well coated. Refrigerate for at least a few hours but preferably overnight.
- in a hot pan saute carrots, onions and celery with a tbsp of oil until the veggies begin to soften slightly but still have a good crunch. Next add ginger and garlic, saute for a minute then add the beef along with remaining marinade. cook until the beef is fully cooked. about 5-7 minutes
- finish by adding remaining Scallions along with peanuts. cook for another minute until sauce has thickened and reduced.
Nutrition
Calories: 416kcal | Carbohydrates: 8g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 2281mg | Potassium: 652mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1882IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg