Paleo Hunan Beef Stir-Fry (Whole30, Keto)
Paleo Hunan Beef Stir-Fry is a Chinese beef recipe with a bold-flavored stir-fry sauce. It’s low carb and gluten-free, and takes less than 30 minutes from start to finish.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb skirt steak (, sirloin flap, or sirloin, thin sliced against the grain)
- 2 tbsp coconut aminos
- 1 tbsp red boat fish sauce
- 1 tbsp olive oil
- ⅛ tsp white pepper ((alt. black pepper))
- 1 tsp arrowroot powder
- ½ tsp baking soda
- 3- inch long thin sliced ginger (, from index through ring finger quantity)
- 5 large garlic cloves (, thinly sliced)
- Fresh green chili peppers (: 3 longhorn peppers or 3 green serrano/fresno or 3 green jalapeno (see notes))
- 2 tbsp chopped Chinese dry red chili peppers (Alt. 3 red serrano/fresno or 3 red jalapeno (see notes))
- ½ tbsp Sichuan peppercorns (, if using)
- 3-4 tbsp avocado or olive oil
- 1/2 tbsp coconut aminos
- 1 tbsp beef or chicken stock
Instructions
- 1
Thin slice beef against the grain to about ⅛-inch thin. Mix well with ingredients from coconut aminos to baking soda. Set aside in the fridge while preparing other ingredients.
- 2
Prepare ginger, garlic, fresh and dry chili peppers, and Sichuan peppercorns, if using. Combine coconut aminos with stock in a bowl. Set ginger and garlic aside in one group and Fresh and dry chili peppers and peppercorns in another group.
- 3
In a well-heated large cast iron or stainless steel skillet, add 2 tbsp cooking fat. Sear the beef over medium-high heat in one layer without disturbing until crisp brown, about 2 minutes. Use a firm tip spatula to flip and cook for 30 seconds additional. Set the beef and pan juice aside in one bowl.
- 4
Use the same skillet and start it dry, add 1.5 tbsp cooking fat. Saute garlic and ginger with a pinch of salt until fragrant, about 30 seconds. Add chili peppers and peppercorns, saute until fragrant about 1-1.5 minutes.
- 5
Add beef and the pan juice back to the skillet. Deglaze with coconut aminos and chicken stock. Quickly toss to coat the flavor for about 30 seconds. Serve hot and immediately.