Keto Kung Pao Beef

🧂 Ingredients

• 16 oz Thinly Sliced Steak
• ⅓ cup Diced Carrots
• ⅓ cup Diced Celery
• ¼ cup Diced Onion
• ½ cup Roasted Salted Peanuts
• 3 tbsp Minced Garlic
• 1 tbsp Minced Ginger
• ¼ cup Sliced Scallions
• 3 tbsp Gluten Free Soy Sauce
• 3 tbsp Alternasweets Ketchup
• 1 tbsp Oyster Sauce
• 1 tbsp Sriracha
• 2 tbsp Rice Vinegar
• 2 tsp Sesame Oil
• 1 tsp Chinese Five Spice
• 1 tsp Black Pepper
• 2 tsp Real Salt

Instructions

• 1 Place Beef in freezer for 20 minutes then slice steak as thin as possible. Place
  in plastic freezer bag
• 2 Prepare the marinade/Sauce by combining half of the Sliced Scallions, Soy sauce,
  Oyster Sauce, Alternasweets Ketchup, Sriracha, Rice Vinegar, Sesame Oil, Chinese
  Five Spice, Salt and Pepper. Pour sauce marinade into the bag with the beef and
  massage the meat so that its well coated. Refrigerate for at least a few hours
  but preferably overnight.
• 3 in a hot pan saute carrots, onions and celery with a tbsp of oil until the
  veggies begin to soften slightly but still have a good crunch. Next add ginger
  and garlic, saute for a minute then add the beef along with remaining marinade.
  cook until the beef is fully cooked. about 5-7 minutes
• 4 finish by adding remaining Scallions along with peanuts. cook for another minute
  until sauce has thickened and reduced.

Nutrition Info