Low Carb Kung Pao Beef

Low Carb Kung Pao Beef
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5 from 1 vote
This low carb Kung pao beef uses tender courgette as the base for a sweet and sour sauce, tossed with crispy fried beef and crunchy peanuts.


This is a great base to be served with cauliflower rice, zucchini noodles or even as a lunch filling in lettuce wraps.
Prep Time6 mins
Cook Time13 mins
Total Time19 mins
Course: Main Course
Cuisine: asian, Chinese
Keyword: Asian, beef, ground beef, Kung, main meal, Pao
Servings: 4 people
Calories: 386kcal

Ingredients

for the beef

  • 1 tbsp olive oil
  • 500 g minced beef
  • 1 small red bell pepper diced
  • 2 large spring onions diced
  • 1 clove garlic minced
  • 1 tsp dried chilli flakes
  • 1.5 tbsp unsalted peanuts
  • 2 tbsp fresh coriander chopped

for the sauce

  • 1 tbsp olive oil
  • 1/2 cup courgette peeled and sliced into 1cm discs
  • 1 inch fresh ginger grated
  • 1 clove garlic
  • 1 tsp lime juice
  • 3 tbsp tamari sauce
  • 2 tsp sesame oil
  • 1/2 tbsp apple cyder vinegar
  • 1 tsp erythritol

Instructions

  • To prepare the sauce, heat the olive oil in a frying pan or wok over a low/medium heat. Add the sliced courgette and pan fry gently until tender. Transfer to a food processor.
  • Add the ginger, garlic, lime juice, tamari sauce, sesame oil, cyder vinegar and erythritol to the food processor. Blend until you have a smooth sauce.
  • To prepare the beef, heat the olive oil in the frying pan/wok over a medium heat. Add the beef, pepper and spring onion, cooking until the beef has browned all over.
  • Add the garlic and chilli and stir well, cooking for a minute more until fragrant.
  • Add the sauce to the pan and stir well, coating the beef in the sauce, cook briefly to heat the sauce through.
  • Add the peanuts and stir into the beef until warmed through.
  • Scatter with chopped fresh cilantro to serve.

Nutrition

Calories: 386kcal | Carbohydrates: 6g | Protein: 36g | Fat: 25g | Fiber: 1g

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