https://www.youtube.com/embed/hERZt6ThORY
Welcome to keto meals and recipes dot com. Today's
recipe is my Chinese beef and cabbage stir fry, a keto one pot meal that you
can make in just 20 minutes. I think that you will like this really
easy stir fry recipe because it's both budget friendly and a meal you can enjoy anytime,
because it's so quick to make. And, a bonus point is it's a healthier version of a Chinese stir fry.
And, my family has said they prefer it to the take out because they can have it nice and hot. And, they
know that it's healthier for them. The thing that I like best about this stir fry is that it takes
very little prep and it's a filling, comforting, full quick meal. And, I can put it together so that
we can have a homemade meal even on the most busy days, either weekdays or when we're busy on the
weekends. The macronutrient ratio for this Chinese beef and cabbage stir fry is 2 to 1, with
11.7 grams of total carbs, 4.4 grams dietary fiber, resulting in only 7.3 grams of net carbs per very
generous serving, that even my guys find filling. Although this recipe is based on an authentic
Chinese recipe from one of my cookbooks, I have switched up some of the ingredients so that
they're easier to find in regular grocery stores. And, you don't have to buy them at a specialty
grocery store, which also adds to the simplicity of this recipe.
Even though I have substituted a
couple of the ingredients, I was always mindful to keep the authentic Chinese flavor throughout the
stir-fry, while at the same time also making this recipe sugar-free, gluten-free, low-carb and keto of
course. Because you're making a stir-fry and things go very quickly, you should prepare all of your
ingredients ahead of time to get things started. I begin by first making the stir-fry sauce. For
this sauce, all you have to do is combine all the ingredients in a small bowl, to which you add your
tamari. I would highly recommend that when you're buying tamari, which is available in most grocery
stores, look at the label and make sure that the tamari is sugar-free. That's very important.
Next, I pour in the toasted sesame seed oil. I don't know about you, but I just really
love the smell of the sesame seed oil. Next, I'm adding my Frank's red hot sauce.
Here,
I'm substituting for very sugary Asian hot sauce. In my opinion, it serves the same
function, and you get the same flavor. As with most Asian recipes, you have
to balance the hot and savory flavors with the sweet, and my preferred sweetener,
that I usually use, is an erythritol/monk fruit blend, which I always grind to a fine,
confectioner powder, because it blends in better. After you've added all the ingredients together,
then just stir well to combine all the ingredients and set the bowl aside, because you'll be using
the sauce near the end of the stir-fry process. By setting it aside, it also gives time for all
the flavors to develop and blend.
Now it's time to do the prep of the vegetables, and I'll begin
by chopping up my carrots. If you're having young fresh carrot, all you have to do is wash it really
well. Otherwise, just scrape off the skin then cut the carrot at sharp diagonals. But, do make
sure that all the wedges are the same thickness. After you've cut up the entire carrot, then take
one of the wedges and cut it lengthwise into thin matchsticks, like this. However, you can simplify
this step, if you prefer, by getting a box grater and grating your carrot on the largest holes
of the box grater. This will work well too. Now it's time for the bell pepper. Although
you can use any color bell pepper for this recipe, I prefer both the taste and the color of
the yellow bell pepper or capsicum. There's many ways to deal with cutting up a bell pepper, but
one thing I like to do is to cut large sections in between each of the seams of the bell pepper.
Then, I take a piece of the yellow bell pepper, turn it skin side down and begin to cut my even, thin,
julienne pieces.
Again, try to make all the pieces as even as possible, and repeat until you've cut
up the entire bell pepper. Now it's time to deal with the onion. First, peel off the skin from the
onion and then cut it in half through the root. Then, cut the onion into thin ribbons, starting
from the opposite end of the root. In this recipe, I prefer to use a yellow or a white onion, but you
could also use a spring onion, whichever one you prefer. As part of my prep, you will also need some
garlic and ginger. And, how I prepare it is I peel it and then I use the second smallest holes on my
box grater and grate first the garlic and then I also do the same for the ginger. If you haven't
used ginger very much before, here's a little tip. Take a small teaspoon and just scrape the
skin off. That's the easiest way to remove it. And, after grating the ginger, you may find
that there's some juice on the cutting board. Scoop that up and use it, because it
has tremendous flavor.
Now it's time to prepare the cabbage. In this recipe, I prefer
savoy cabbage, also known as Chinese cabbage, but if this isn't easily available for you, or you
prefer, you can use a regular white round cabbage. Both types of cabbage will
work very well in this recipe. So, today I began by using a small savoy
cabbage, which I cut in half lengthwise. Then, I begin by cutting at the tip where the
softer leaves are, and going down towards the root end. I want to explain that because the
softer tip ends will wilt faster, I cut them a little bit thicker. And then, the rest of it,
from about a third down, I cut all the same width. I would also like to mention that when I'm
cutting, I go as far down the length of the savoy cabbage, as close to the root area,
as I can. You'll find that that whiter area is really nice and crunchy, especially after it's
been stir fried.
Once I've cut this half of my cabbage, it usually measures to about six lightly
compressed full cups. With the leftover other half, place it in your fridge and
save it for another recipe. Now that I have completed all of my prep, it's
time to begin the stir fry. I first place my flat bottom wok onto my stovetop, which I have
set to medium heat. Once the wok itself is hot, I add my cooking oil. In this case, I'm using refined
coconut oil, because I don't want any additional taste of the coconut, and the refined coconut oil
has a good smoke point when I'm using higher heat. And then, I add my ground beef and, as you're adding
the beef into the wok, break it apart so you don't get big clumps.
Now, leave the meat alone for a
minute or two until it browns on the underside. And then, use your spatula to flip the meat over
and also cook that side until it's nice and brown. Now I'm going to add the salt and the
pepper, the grated ginger and the grated garlic. Once I've added them, then toss very well
to integrate the salt, pepper and ginger garlic with the meat. A good way to do this is to
scoop from the bottom and flip to the top. And, as you're flipping the meat, also use your
spatula to break up any large clumps of meat. You really don't want big clumps. And then,
continue cooking for about five more minutes. Now your meat should be completely brown,
so make a clearing in the center of the pot, drop in your carrot sticks, and
let them cook for about one minute. Now it's time to drop in the onion slices and
your julienne bell pepper. Leave everything alone and cook for about a minute. This will help soften
the vegetables that are in the center of your pot. Then, use your spatula to toss and combine
the vegetables with the meat mixture.
It's now time to add the cabbage strips on top of
the meat mixture. You may think "wow this is a lot of cabbage" but don't worry it will shrink.
Leave everything alone for one or two minutes and then start tossing again from the bottom,
flipping towards the top. This way it'll help to incorporate the cabbage very nicely with
all the rest of the meat and vegetables. And, you'll see that the cabbage is starting
to wilt and the volume is decreasing. When you have noticed that the quantity of your
cabbage has decreased, you have about half the volume of cabbage as you did before, and when your
cabbage has started cooking and is wilting, it's time to get your prepared sauce.
Give it a
good stir and then pour it over everything. How much longer you cook everything will
depend on your personal preference. We like our vegetables to be a bit crispy,
or al dente, so I continue cooking until the white parts of the savoy cabbage
are fork tender but still very crispy. But, if you prefer your cabbage softer,
cook for one or two more minutes. Then, as soon as you find that the cabbage is at
the doneness that you prefer, immediately transfer all the stir-fried meat and vegetables into a
cool serving dish. By doing this, you're going to stop the cooking process, and preventing the
vegetables from overcooking. And now your dinner is completely done. This is all there is to this
comforting, very flavorful, Chinese inspired recipe. And, as my family says, they think it's healthier
and better than takeout. As with all of my videos, the link for the printable, formatted and
translatable recipe is posted in the description box, so please go check it out.
I hope that you
have found this recipe to be of interest to you, and that you might want to make for yourself
and your family. I'd also like to thank you for taking the time to watch my video, and I hope that
you come back next time, when I post my new one. Until then, I wish you and all your loved
ones a very happy and healthy day. Cheers!.
