Keto Sichuan Crispy Beef

Crispy strips of beef coated in a spicy, savoury and slightly sweet Sichuan-style sauce. A delicious low-carb alternative to a classic takeaway favourite.

Ingredients

  • 500g beef steak, thinly sliced
  • 1 egg white
  • 2 tablespoons almond flour
  • 1 tablespoon oil, for frying
  • 1 red pepper, thinly sliced
  • 2 spring onions, sliced
  • 2 garlic cloves, minced
  • 1–2 tablespoons Sichuan Takeaway Mix, to taste
  • 1 teaspoon MSG, to taste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • ½–1 teaspoon Monkora Monkfruit Powder, to taste
  • Optional: Fresh chilli and sesame seeds, to garnish

Method

  1. Place the sliced beef in a bowl and add the egg white. Mix well until the beef is evenly coated.
  2. Add the almond flour and toss until the beef is lightly coated.
  3. Heat the oil in a wok or large frying pan over a high heat.
  4. Cook the beef in batches until browned and crispy. Remove and set aside.
  5. Add the sliced pepper and stir-fry for a few minutes.
  6. Add the garlic, Sichuan Takeaway Mix, MSG, soy sauce, sesame oil and Monkora Monkfruit Powder.
  7. Return the crispy beef to the pan and toss everything together until the beef is fully coated in the sauce.
  8. Garnish with spring onions, fresh chilli and sesame seeds if desired, then serve immediately.

Tip: The Monkora Monkfruit Powder helps provide the subtle sweetness traditionally found in this style of dish, while keeping the recipe free from added sugar.