Beef A La Sichuan (Low Carb & Gluten-Free)

Beef A La Sichuan (Low Carb & Gluten-Free)

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 to adjust to taste.

Ingredients

Serves 2

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 matchsticks

½ teaspoon chili oil (optional)

Marinade

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)

Sauce

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)

Directions

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.

Serve immediately!