Paleo Hunan beef | Keto Whole30 Beef Stir-Fry Recipe
Love sizzling hot spicy beef stir-fry? This Hunan Beef will satisfy your craving.
Plus I’m going to show you how to make it gluten-free, low-carb, and super delicious.
My name is ChihYu Smith from IHeartUmami.com. Let’s get started.
Thin slice 1lb. beef against the grain.
Add coconut aminos, fish sauce, olive oil, white pepper, arrowroot to replace
cornstarch, and baking soda. Baking soda will help tenderize the meat. Mix well and set aside in the fridge.
and set aside in the fridge. In the meantime, prepare ginger, green chili peppers,
dry red chili peppers, and garlic. For a less spicy version,
remove the chili pepper seeds then dice to small rounds. If you can’t find Chinese dry
red chili peppers, use fresh serrano/fresno or jalapeno peppers.
More information on my website. You can find the link in the description box.
In a well-heated stainless steel skillet or cast iron,
add 2 tbsp cooking fat. Pan fry the beef in one layer without disturbing
over medium-high heat until crisp brown, about 2 minutes. Then quickly sear the flip side,
about 30 seconds. Set the beef along with the pan juice aside.
Start the skillet dry and add 1.5 more tbsp cooking oil, saute garlic
and ginger with a pinch of salt, about 30 seconds. Add chili peppers and
Sichuan peppercorns, if using. Saute until fragrant, about 1 to 1.5 minutes.
Add beef back to the skillet. Deglaze with coconut aminos and stock.
Quickly toss to coat the flavor for another 30 seconds.
Serve hot and immediately
You can pair this Hunan Beef with my Chinese broccoli stir-fry with garlic sauce
for a healthy, low carb, and flavorful meal. This dish is full of character and
perfect for spicy food lovers. I highly recommend you give it a try.
To learn more of my meal planning program and to find my Asian-inspired
Paleo, Whole30, and Keto recipes, please visit IHeartUmami.com. See ya!