Szechuan Beef

About

This Keto take on Szechuan Beef is pan-fried in a spicy and sticky low carb glaze, sweet with maple-flavored syrup and heat from fiery dried chilies. This makes a super quick and easy dinner option, ideal for weeknights when you are short on time. Our Keto Szechuan inspired beef provides a great source of protein, perfect served alongside your favorite Keto Chinese inspired sides.

What is Szechuan Beef?

Traditionally Szechuan beef is prepared with a spicy sauce, fiery with the heat of Szechuan peppercorns. In the absence of the traditional peppercorns, we have created our own Keto-friendly interpretation of the sauce using a blend of aromatic spices and sweet and tangy condiments. The base of our low carb Szechuan inspired marinade consists of tamari sauce, maple-flavored syrup, apple cider vinegar, sesame oil and lime juice. We have whisked this together with Chinese five-spice, garlic, ginger, dried chili flakes, coriander and black pepper. The beef is coated in xanthan gum before pan-frying with the sauce to create a thick and golden glaze.

Serving Suggestions

Our delicious Keto Szechuan beef makes the perfect protein-rich base for your favorite Chinese inspired dinners. This makes a great main topped with freshly sliced scallions and sesame seeds, served with a side of Keto cauliflower rice. Alternatively, serve with low carb noodles or a medley of stir-fried Keto vegetables. Be sure to adjust your macros to account for any toppings or sides.

Ingredients

10 ounce beef flank steak
1 tablespoon olive oil
1 tablespoon xantham gum gluten free by hodgson mill
1 tablespoon tamari sauce
1 tablespoon lime juice, fresh
1 tablespoon maple flavored syrup by lakanto
1 teaspoon sesame oil
1 teaspoon apple cider vinegar
1 teaspoon hot chili pepper, dried, without seeds
½ teaspoon garlic powder
½ teaspoon ginger, ground
½ teaspoon coriander leaf, dried
½ teaspoon chinese five spice by the spice hunter
⅛ teaspoon black pepper

Instructions

Slice the flank steak into even 1/2 inch wide strips. You can do this with a knife or simply cut into strips with kitchen scissors. Add the beef strips to a medium-sized mixing bowl. Sprinkle the xanthan gum evenly over the beef strips. Use your hands to toss the steak pieces and xanthan gum together, lightly coating the beef all over with the powder.
Heat the olive oil in a large skillet or wok over a medium/high heat. Add the coated steak strips. Stir fry the beef strips in the hot oil for 4-5 minutes until well browned all over.
While the beef is browning, you can prepare the sauce. Add the tamari sauce, maple-flavored syrup, apple cider vinegar, lime juice, sesame oil, garlic powder, ground ginger, Chinese five-spice, coriander, chili flakes and black pepper to a small bowl. Whisk together well to combine. Please feel free to adjust the spices to personal taste, adding more or less as required. Be sure to adjust your macros to account for any changes.
Drizzle the Szechuan inspired sauce into the skillet, coating the beef strips. Stir well to combine. Let the sauce bubble and thicken, coating the beef all over. Continue to stir fry for just a few more minutes until the sauce has reduced right down to a glaze, coating the steak strips evenly. Serve the beef hot with your preferred toppings and sides.