Sugar and Gluten Free Kung Pao Beef with Cauliflower Rice

RatingDifficultyIntermediate

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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:
1

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.

2

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

Kung Pao:
3

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.

4

Add garlic, ginger and cook for another minute.

5

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.

6

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

7

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

8

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

9

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

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

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)

Directions

Marinade:
1

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.

2

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

Kung Pao:
3

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.

4

Add garlic, ginger and cook for another minute.

5

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.

6

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

7

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

8

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

9

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

Sugar and Gluten Free Kung Pao Beef with Cauliflower Rice


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