So, for those of you who don’t know me, or haven’t seen me for awhile, I’m fat. There’s no sugar coating it (sugar coatings are actually part of the problem), I need to lose a bunch of weight. So, I am going to be doing keto recipes for awhile, as well as telling you how to make them non-keto, if you don’t mind the carbs.
This is the first of those recipes and I served it over keto-friendly Shirataki noodles, instead of rice. It’s my version of a recipe from a great old Chinese cookbook my mom gave me.
So, you’re gonna need some stuff:
- 4 tbs cooking oil (cooks choice, I use avocado), divided
- 1 lb flank steak (or whatever kind you want), cut into thin strips
- 3 cloves of garlic, minced
- 1 tbs fresh ginger, minced
- 1 large yellow or white onion, halved and sliced
- 3 scallions, all the white part and some of the green, sliced
- 2 tbs almond flour (use corn starch if non-keto)
- 2 tbs soy sauce
- 2 tbs sherry
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 packages Shiritaki noodles (keto) or 3 cups cooked white rice
Okay, it’s wok’in time!
- In a small bowl, combine your corn starch, soy sauce, sherry and pepper. Stir it all up. Now, put all your meat in a large bowl, dump in your liquids and get your (hopefully washed) hands in there and coat all that cow with the corn starch liquid.
- In a wok, or a large skillet, over medium-high heat, warm up a couple tablespoons of your oil and add your garlic & ginger when it’s hot. Cook until fragrant, about 30 – 45 seconds, or so.
- Throw in your onions and scallions and cook until they are getting translucent, but not brown (should be about 4 or 5 minutes). then remove all that from the pan.
- Add the rest of your oil, when hot, add beef and stir fry until it begins to brown.
- Add the onion mix back in and heat to combine the flavors.
- If going keto, serve over Shirataki noodles, if not, serve over rice.
This is a quick dish to make. All told, with prep and cooking, I knocked it out in about 30 minutes. Just be sure you plan your noodles or rice accordingly.