Chinese · Dinner
Crispy Shredded Beef
Strips of beef sirloin are dredged in seasoned almond flour and fried until crackling, then tossed in a glossy garlic-chili glaze with scallion and red bell pepper. Sweetened with erythritol instead of sugar, the dish keeps the classic sticky-crisp texture while staying low in carbohydrate.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
44.6gFat
11.2gCarbs
2.6gSugar
4.3gFiber
1120mgSodium
183mgChol
7.9gSat Fat
690mgPotassium
110mgCalcium
4.2mgIron
2.3mcgVitamin B12
22mgVitamin C
Goes well with
Dry Sauvignon Blanc or Pinot Grigio
local
Chinese Jasmine Tea
international
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat beef sirloin strips dry, toss with beaten egg until evenly coated, and rest 10 minutes at room temperature.
2
Dredge
Press each beef strip through almond flour, coating all sides evenly and shaking off excess.
3
Fry
Heat avocado oil in a wok over medium-high heat until shimmering, then fry beef in two batches for 3 minutes each until deep golden and crisp.
4
Glaze
Sauté minced garlic, minced ginger, torn dried-chili, and sliced bell pepper in the wok over medium heat for 1 minute until fragrant.
5
Finish
Whisk soy sauce, rice vinegar, sesame oil, erythritol, and xanthan-gum in a bowl, pour into wok, reduce 1 minute until thickened, then toss in fried beef, sliced scallion, and sliced fresh-chili.
6
Plate
Pile beef onto a plate and scatter sesame seeds over top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 6 tbsp42g almond flour
- 22 large eggs (about 25g used)
- 1/2 cup120ml avocado oil, for shallow-frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp32g bell pepper
- 22 scallion
- 44 small dried-chili
- 1/2 tsp1/2 tsp chili-fresh (optional, to taste)
- 2 tbsp30ml soy sauce
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp erythritol
- 1/2 tsp1/2 tsp xanthan-gum
- 2 tsp2 tsp sesame seeds, for garnish
