š½ļø Makes: 3-4Ā
šŖ Prep time: 15 minsĀ
š„ Cook time: 15 minsĀ
āļø Net carbs: 10gĀ
šŖ Protein: 28gĀ
ā
No added sugar and no seed oilsĀ
Golden, crisp-edged ribeye tossed in a glossy chilli and soy glaze with garlic, ginger and sweet heat. Served over fluffy cauliflower rice for a proper low-carb fakeaway - bold, savoury and deeply satisfying.Ā
Ingredients
Crispy beefĀ
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400g ribeye steakĀ
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1 tbsp coconut flour or unflavoured whey protein powderĀ
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Ā½ tsp baking powderĀ
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Light avocado oilĀ
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1 red pepperĀ
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3 spring onionsĀ
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3 garlic clovesĀ
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1 tbsp fresh gingerĀ
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5 tbsp light soy sauceĀ
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4 tbsp rice vinegarĀ
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1 tspĀ fu:di SrirachaĀ
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1 heaped tbsp low-carb sweetenerĀ
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3 dropsĀ monkfruit extractĀ
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4 tbsp waterĀ
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Pinch chilli flakesĀ
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White sesame seedsĀ
- Black sesame seedsĀ
Cauliflower riceĀ
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1 medium cauliflowerĀ
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Light avocado oilĀ
- Sea saltĀ
Let's Begin!
Step 1 - Prepare the vegetables and sauce
Slice the red pepper into thin strips. Julienne the spring onions and ginger. Slice the garlic finely.Ā
In a bowl, combine the soy sauce, rice vinegar, fu:di Sriracha, sweetener, monkfruit extract and water. Stir until dissolved and glossy.Ā
Step 2 - Coat the beef
Slice the ribeye into thin strips. Just before cooking, sprinkle over the coconut flour (or whey protein powder) and baking powder. Toss thoroughly so each strip is lightly coated.
Step 3 -Ā Crisp the beefĀ
Place a wok or large frying pan over high heat and add enough avocado oil to coat the base generously. When shimmering hot, add the beef in batches. Fry until deeply golden and crisp at the edges. Avoid overcrowding.Ā
Remove the beef and set aside.Ā
Step 4 - Stir-fry and glaze
Using a separate pan, add a small spoon of the cooking oil and place over medium heat. Add the red pepper and stir-fry until just tender but still vibrant.Ā
Add the ginger and garlic and toss until fragrant. Return the beef to the pan and pour over the sauce. Toss continuously until the sauce reduces slightly and becomes glossy, coating every strip evenly.Ā
Finish with spring onions, sesame seeds and a pinch of chilli flakes. Toss once more and remove from the heat.Ā
Step 5 - Make the cauliflower riceĀ Ā
Cut the cauliflower into florets and pulse in a food processor until rice-sized.Ā
Place a wide frying pan over medium-high heat and add a small drizzle of avocado oil. Add the cauliflower, season lightly with salt and cook for 4ā5 minutes, stirring, until tender, dry and fluffy. Do not steam - allow moisture to evaporate.Ā
Serve!
Spoon the cauliflower rice into bowls and pile the crispy chilli beef over the top while hot and glossy.Ā
Chefās Tip!Ā
Coat the beef just before frying and cook in batches over high heat. Fast, fierce heat gives you crisp edges without stewing the meat - the secret to proper crispy chilli beef.Ā
