Beef A La Sichuan (Low Carb & Gluten-Free)
May 2, 2014
Apparently all of the food blogosphere is going Cinco de Mayo.
Tacos, burritos, nachos, enchiladas, tostadas, pico de gallo, margaritas, horchatas, you name it.
I mean, take a look at my lad Chris over at Shared Appetite; he’s going berserk over it (in a good way, of course!)
He’s been posting the most amazing Mexican-themed food ever lately. Head over there and be ready to salivate!
But I - being the rebel that I am - refuse to participate in this charade because....well, just because I haven’t cooked any Mexican food in the past few weeks. That’s pretty much it.
I actually CAN’T be part of this Cinco de Mayo bonanza, because I wasn’t smart and organized enough to plan around it. My loss.
So, no Mexican for me.
But I made some tasty Chinese-inspired food though if you’re interested.
We’re talking Szechuan beef here.
This is a dish with bold flavors (please note the use of the word bold, it’s on purpose.)
Thin strips of sirloin steak and veggies cut into matchsticks that cook up quickly and deliciously for a deliciously complete weeknight meal.
Pungent and spicy, resulting from the liberal use of garlic and chili. Just like at P.F. Chang's, no, definitely better and healthier (low carb and gluten-free).
So very delicious but definitely not for food-wussies.
So now it’s your turn to be bold, and serve this awesome Beef A La Sichuan at your Cinco de Mayo party. And if somebody dares to confront you about it, just go all guns blazing on how you don’t give a damn about it!
No, no, no, I’m just kidding.
You must celebrate Cinco de Mayo properly, with real good tasting Mexican food. You can save this recipe for May 6th, 7th, 8th, 9th...
Beef A La Sichuan (Low Carb & Gluten-Free) Print this recipe!
Adapted from RasaMalaysia
This recipe makes for two generous servings, double the batch if you need to feed a larger crowd.
Also watch out for the heat, Sriracha + chili oil can get thermonuclear hot, so be careful.
2 tablespoons olive oil, divided
8 oz / 226 gr flank steak, cut into thin strips
2 cloves garlic, minced
1 celery rib, cut into matchsticks
1 small carrot, cut into matchstick
2 stalks scallions, cut into 2-inch matchstick
½ teaspoon chili oil (optional)
1 teaspoon arrowroot powder*
1 teaspoon wheat-free soy sauce (or coconut aminos)
½ teaspoon rice wine (optional - however it makes the dish better as it adds a subtle aroma)
½ tablespoon oyster sauce (I use Ty Ling as it’s wheat-free)
½ tablespoon Sriracha (make your own paleo Sriracha with this recipe)
1 ½ teaspoons soy wheat-free soy sauce (or coconut aminos)
2 teaspoons honey
2 tablespoons water
½ teaspoon olive oil
½ teaspoon chili oil (optional)
In a small bowl whisk marinade ingredients until combined.
In a shallow sealable container or in a large Ziploc bag, combine beef strips and marinade. Cover or seal and marinate in the refrigerator for at least 15 minutes.
In a bowl combine all sauce ingredients. Set aside.
Heat 1 tablespoon of olive oil in a wok (or large skillet) over medium high-heat. When the oil is fully heated, add the beef and stir a couple of times, until slightly charred. Transfer to a plate and set aside.
Clean the wok using a paper towel and add remaining tablespoon of olive oil. When the oil is fully heated add the garlic and saute’ for one minute until fragrant. Add peppers, carrots and saute’ for one minute. Add beef and sauce and stir-fry for a couple of minutes until the sauce thickens.
Finally stir in scallions and chili oil (if using) and give a good stir.
One serving yields 306 calories, 18 grams of fat, 9 grams of carbs and 26 grams of protein.