Here is a Sweet and Sour Shredded Beef recipe that I updated from one of my old Chinese food recipes to make it more in tune to the way I eat today (low carbohydrate). Instead of sugar in my recipes, I will use either pure maple syrup or honey as a sweetener (very sparingly). In this recipe, I use maple syrup.
- 12 oz. rump steak sliced across the grain into thin strips
- 1 tsp sesame oil
- 2 tbsp. Chinese rice wine
- 2 tbsp. Bragg soy sauce
- 4 tbsp. freshly juiced pineapple
- 1 tbsp. maple syrup
- 1 tsp sherry vinegar
- Salt and pepper to taste
- 2 tbsp. coconut oil
- 2 medium carrots peeled and sliced into matchsticks
- 1 ½ cups snow peas
- 1 bunch scallions trimmed and chopped
- 2 fresh minced garlic cloves
- 1 tbsp. toasted sesame seeds
- Place the sliced strips of steak into a bowl and add sesame oil, 1 tablespoon of the Chinese rice wine and 1 tablespoon of Bragg soy sauce. Mix well, cover and leave to marinate in the refrigerator for 30 minutes
- In a small bowl, blend the remaining Chinese rice wine, pineapple juice, remaining soy sauce, maple syrup and vinegar. Add salt and pepper to taste.
- Heat a wok until hot, add 1 tablespoon of the coconut oil, drain the beef, reserving the marinade and stir-fry for 1 – 2 minutes until browned. Remove from the wok and reserve.
- Add the remaining coconut oil to the wok, add the carrots and stir-fry for 1 minute; then add the snow peas and scallions and stir-fry for a further 1 minute.
- Return the beef to the wok with the sauce, reserved marinade and garlic. Continue cooking for 1 minute, or until the vegetables are tender and the sauce is bubbling. Turn the stir-fry into a warmed serving dish and sprinkle with toasted sesame seeds and serve immediately.
Sweet and Sour Shredded Beef stir-fry is often served with rice. I very rarely eat rice as rice is pure starch and therefore high in carbohydrates. If you do decide to eat rice with this stir-fry, I would recommend no more than ½ cup of cooked rice.