First and foremost, “Happy New Year” everybody!
We are very excited about this new year, and have a lot of exciting
new plans, including upping the content and amount of recipes on this
blog and even more videos on our YouTube Channel.
This year our focus is about establishing and encouraging a Team Effort
with our blog family. We want your input, your recipe requests, and
also your feed back.
We have had a lot of messages from Newbie Keto-ers, who have stumbled or (gone off plan) over the Holidays, and are asking what is the best and fastest way to get back on track…
Quite simply…..Get back on the horse, remove the bad stuff from your pantry, and really focus on eating a lot more savory foods than sweet. Sweet’s, even keto ones, can trigger cravings with some people, so we advise maybe to make a few keto safe treats and have them readily on hand as a safety net; But if you can avoid them for the first few weeks, even better!
Here is a really Fast, Easy, Tasty Stir Fry to get things rolling (no pun intended) in the right direction.
Now I’ve tried a lot of Keto Asian Recipes out there, and although very tasty, they just always seem to fall a little short on that true Chinese (Westernized/American Chinese) Take Out flavor. There are just some Asian ingredients you cannot do without for making Chinese dishes.
#1: Shaoxing Wine – Not to be confused or replaced with Rice Wine Vinegar.
This is the flavor that when you make your own Stir Fry’s, you say it’s good but something’s missing. Shaoxing Wine creates the complexity and the base for a lot of Chinese dishes. You can find it in most Asian Grocery stores. If not, you can substitute with DRY SHERRY. Again, please do not use Rice Wine Vinegar as a substitute, it’s a completely different flavor.
#2: Velveting/Marinating – You know how all of the proteins in Chinese Take Out are sooo tender and silky smooth. Well you too will be able to get that texture and tenderness, by using this restaurant secret. It’s called VELVETING. When you marinate your protein of choice and add baking soda and egg white, it very quickly breaks down the cell structure in the meat, making it not only tasty but very tender. This step only takes 20 minutes to marinate.
#3: WHEN POSSIBLE USE A WOK – A good carbon steel wok is a necessity for cooking Asian recipes. Wok’s are able to get to a higher temperature than most cooking vessels, and once seasoned properly, also impart a wonderful flavor to the food. This is often called “WOK HEI” which means “breath of the wok”.
#4: Never use olive oil in Asian Food – It is far too strong a tasting oil to use in this style of cuisine. Our preferred oils are bacon fat/grease, manteca, lard, and coconut oil.
BEEF MARINADE INGREDIENTS:
- 1/4 tsp Himalayan Pink Salt
- 1/4 tsp ground white pepper
- 1/2 tsp baking soda
- 1/2 tsp erythritol/stevia blend sweetener
- 1/2 tsp sesame oil
- 1 tsp liquid coconut aminos/light soy sauce if it doesn’t offend your Keto
- 1 tsp shaoxing wine/dry sherry
- 1 egg – white only
MARINADE INSTRUCTIONS:
- In a dish or large mixing bowl, place protein of choice and all ingredients together, and mix to coat well.
- Leave to marinade for 20 mins to an hour in the fridge.
SAUCE INGREDIENTS:
- 1/3 cup liquid coconut aminos/light soy sauce if it doesn’t offend your Keto
- 1/4 cup chicken stock
- 1 TBSP shaoxing wine/dry sherry
- 1 tsp Swerve Brown Sugar
- 1 tsp sriracha sauce
SAUCE INSTRUCTIONS:
- In a medium vessel, place all of the ingredients in and stir until well combined.
- Set aside until needed. Be sure to give another quick stir before using to re incorporate ingredients.
STIR FRY INGREDIENTS:
- 1.5 pounds steak cut into thin slices (we love using flat iron but flank is a great choice too)
- 3 cups fresh broccoli florets
- 1 16oz container whole white mushrooms (slice mushrooms in half)
- 1 medium onion cut into crescent shape slices
- 2 tsp minced garlic
- 1/2 TBSP minced ginger
- 1/4 tsp xanthan gum for thickening sauce
STIR FRY INSTRUCTIONS:
- Place wok over HIGH heat, add a little oil and wait until it starts to lightly smoke.
Immediately add half the meat, we add only half because we want a good sear on the beef. Adding it all at one time will only want to make it boil. Not what you want in a stir fry. Once 3/4 of the way cooked, empty the chicken into a large container and set aside. Follow the exact same procedure for the other half of the meat and set aside. - Place wok over HIGH heat, add a little oil and wait until it starts to lightly smoke.
Immediately add ALL of the vegetables, stir fry until vegetables are al dente. It should only take a minute or two. - Scoop vegetables upwards to make an empty spot for the garlic and ginger. Stir fry for only about 30 seconds to a minute, then add the meat and stir fry all the ingredients together, tossing well.
- Add the sauce, mix well, then sprinkle the xanthan gum lightly over all of the ingredients. Toss the ingredients well making sure that all of the meat and vegetables are well coated.
- Once the sauce starts to thicken and form a loose glaze, take off of the heat and serve over our Delicious Chinese Fried Rice.
- Enjoy!
SERVES: 4
PRODUCTS WE USE:
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