Szechwan spiced beef shreds
Szechwan spiced beef shreds recipe in the low carb category
Recipe ingredients:
- 1 pound flank steak
- 1/4 cup oil
- 1 teaspoon minced ginger root
- 2 teaspoons minced garlic
- 3 scallions, cut 1 inch long, use stems
- 2 dry red chile peppers, finely chopped
- 1 tablespoon dry sherry
- 1 tablespoon red wine vinegar
- 6 water chestnuts, coarsely ground
- 1 cup shredded bamboo shoots
- 1/2 green bell pepper, thinly sliced
- 1/2 cup water or chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- Marinade:
- 1/4 teaspoon salt
- 1/2 teaspoon Splenda
- 1 tablespoon cornstarch
Recipe method:
- Thinly slice steak against grain and cut into matchstick size strips.
- Marinate for 2 to 4 hours.
- Heat 4 teaspoons oil in wok to 350 degrees F.
- Add beef mixture and stir to separate pieces.
- Blanch briskly until beef just loses its redness.
- Remove to a bowl.
- Heat 2 teaspoons oil in wok.
- Add ginger, garlic, scallions and chile peppers.
- Stir fry about 10 seconds.
- Stir in sherry and vinegar.
- Cook until it bubbles gently.
- Add water chestnuts, bamboo shoots and green bell pepper.
- Return beef mixture to wok and blend all together.
- Pour in water or chicken broth.
- When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens.
- Add sesame oil, mix well and serve.
Per serving: 287 cal (56% from fat, 30% from protein, 14% from carb); 22 g protein; 18 g tot fat; 10 g carb; 1 g fiber; 18 mg calcium; 2 mg iron; 166 mg sodium; 51 mg cholesterol