Sweet and Sour Shredded Beef

Sweet and Sour Beef

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.

4 servings


  • 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



  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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