Name: Sugar and Gluten Free Kung Pao Beef with Cauliflower Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 46
Cuisine: Gluten Free
Ingredients: 1.75 boneless beef sirloin; 1 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp rice wine; 1 egg white (lightly beaten); 0.50 tsp kosher salt; 0.50 tsp freshly ground black pepper; 2 tbsp peanut oil; 46 dried red chilies; 1 tbsp garlic (minced); 0.50 tbsp ginger (grated or ginger paste); 1 tsp red chile flakes; 3 scallions (sliced on the bias, 1/2-inch pieces); 0.50 red bell pepper (sliced into strips); 1 can water chestnuts (sliced in half); 2 tbsp soy sauce; 3 tbsp rice wine; 1 tbsp Chinese black vinegar (or balsamic); 2 tbsp Nectevia Original; 2 tsp Erysweet; 1 cup chicken broth; 1 tbsp cornstarch (mixed with 2 tablespoons water); 0.75 cup roasted spicy peanuts; 0.25 cup cilantro (chopped); Cauliflower rice (sautéed with soy sauce, sesame oil and cilantro)

22 Nov Sugar and Gluten Free Kung Pao Beef with Cauliflower Rice

Posted at 22:05h in by Melanie Schmunk

RatingDifficultyIntermediate

Yields46 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

Marinade

1.75 boneless beef sirloin

1 tbsp soy sauce

2 tbsp sesame oil

1 tbsp rice wine

1 egg white (lightly beaten)

0.50 tsp kosher salt

0.50 tsp freshly ground black pepper

Kung Pao

2 tbsp peanut oil

46 dried red chilies

1 tbsp garlic (minced)

0.50 tbsp ginger (grated or ginger paste)

1 tsp red chile flakes

3 scallions (sliced on the bias, 1/2-inch pieces)

0.50 red bell pepper (sliced into strips)

1 can water chestnuts (sliced in half)

2 tbsp soy sauce

3 tbsp rice wine

1 tbsp Chinese black vinegar (or balsamic)

2 tbsp Nectevia Original

2 tsp Erysweet

1 cup chicken broth

1 tbsp cornstarch (mixed with 2 tablespoons water)

0.75 cup roasted spicy peanuts

0.25 cup cilantro (chopped)

Cauliflower rice (sautéed with soy sauce, sesame oil and cilantro)

Marinade:

Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef.

Stir together to coat well, and place covered in the fridge for at least an hour to overnight.

Kung Pao:

Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown.

Add garlic, ginger and cook for another minute.

Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned.

Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown.

Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth.

Mix in the cornstarch, stirring well, to thicken the sauce.

Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.

CategoryMeat, Pork, Poultry and FishCuisineGluten Free, Sugar Free

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Ingredients