Welcome to our flavorful journey through the world of Keto Beef Recipes! Today, we invite you to explore a quick and easy Sichuan-style dish that will delight your taste buds and invigorate your senses.
Brace yourself for an irresistible combination of super tender beef, lovingly poached in a tasty and spicy broth. As ingredients dance together in culinary harmony, this dish showcases the artistry behind Sichuan cuisine.
Each bite unleashes a symphony of flavors: the succulent keto beef recipe melting on your tongue, mingling with the fragrant spices that infuse every corner of this remarkable broth. Prepare for a gentle tingle on your palate as the fiery peppers wake up each taste bud – fear not, spice enthusiasts, it’s just enough heat to leave you yearning for more.
Beyond its mouthwatering allure lies another secret weapon – its keto-friendly nature. You can indulge guilt-free, knowing that this delectable creation aligns perfectly with low-carb lifestyles or those seeking healthier alternatives. The marriage between flavor and nutrition is truly harmonious in this recipe.
So, this Keto Beef Recipe delivers on all fronts, whether you’re accustoming yourself to ketogenic delights or just searching for new ways to satisfy cravings while maintaining dietary goals. Get ready to embark on an epicurean adventure guaranteed to tantalize your senses while keeping you committed to your wellness journey!
- Preparation Time: 10 minutes
- Marinate Time: 1 hour
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Nutrition Facts per serving:
- Calories 408
- Fat 23g (Saturated 4g, Trans 0.3g)
- Cholesterol 75mg
- Sodium 1045mg
- Carbs 19g (Fiber 4g, Sugars 7g)
- Protein 34g
Keto Beef Recipe Ingredients:
- 1 pound beef, thinly sliced across the grain
- 1/4 cup water
- 1/4 teaspoon baking soda
- 1 pound bean sprouts
- 4 ounces enoki mushrooms
- 2 tablespoons oil
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 1 tablespoon garlic, grated/minced
- 1 tablespoon ginger, grated/minced
- 2 green onions, thinly sliced and separated into whites and greens
- 3 tablespoons doubanjiang (chili bean paste)
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons chili oil
- 1 teaspoon sesame oil
- 1 tablespoon chopped cilantro
- 1/2 teaspoon Sichuan peppercorns, toasted and ground
- Marinate the beef in the mixture of water and baking soda for 1 hour before rinsing. (optional but recommended)
- Place the bean sprouts and mushrooms in a large pan/wok and heat until just starting to wilt before transferring to a large serving dish.
- Heat the oil in the same pan over medium heat.
- Add the Sichuan peppercorns, garlic, ginger, the whites of the green onions, and doubanjiang and cook until fragrant before adding the broth and soy sauce.
- Bring to a boil, add the beef, and cook until the beef is just cooked, about 2-3 minutes, before adding the chili, sesame, and cilantro.
- Pour the beef over the bean sprouts and mushrooms in the serving dish and garnish with the green onions and toasted and ground Sichuan peppercorns.