Keto Crispy Sesame Beef

Ingredients

• Radishes

  Oriental, raw

  12 oz or 340g

• Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, select, raw

  16 oz or 453g

• Organic Coconut Flour

  Baker Josef's

  ⅓ cup or 47g

• Guar Gum

  Bob's Red Mill

  ¼ tablespoon or 1g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Young green, tops only

  1 stalk or 12g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Coconut oil

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Stevia Sweetener

  Tesco

  1 tsp or 1g

• Sriracha Sauce

  Trader Joe's

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Use a spiralizer to slice the daikon radish into noodle-like strings. Soak the daikon noodles in a bowl of cold water for 20 minutes.
2. Chop ribeye steak into small strips, about 1/4" in thickness. Coat with coconut flour and guar gum. Let sit for 10 minutes. Prepare all vegetables, then heat oil in a wok. Once hot, add garlic, ginger, and red pepper. Fry for 2 minutes until aromatic.
3. Then, add the soy sauce, oyster sauce, sesame oil, rice vinegar, stevia and sriracha. Whisk together and cook for 1-2 minutes longer.
4. While vegetables are cooking, heat 1” of cooking oil in a large pot until it reaches 325 degrees F. Add beef strips, making sure not to crowd the pot. Fry for 2-3 minutes on each side, or until the meat begins to develop a deep brown crust.
5. Remove the beef from the oil and place on paper towels to absorb some of the oil. Place in wok and stir together with vegetables and sauce. Cook for an additional 2 minutes.
6. Drain the daikon radish noodles and divide them onto each serving plate. Top each with sesame beef.

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