I have been thinking about Asian foods for the last week or more so decided today was the day. I am going to make some keto knockoff of P.F. Changs Mongolian beef along with some sesame green beans and peppers and lastly some keto fried “rice”. Shout out to Jennifer Banz at Low Carb with Jennifer for the Mongolian beef recipe. It's a keeper with no changes needed.
Getting right into it I am going to make the Mongolian beef first. This will go in the refrigerator overnight. It definitely takes on the flavors much better after an overnight rest.
Now it is time to get some beef ready. I am using Certified Piedmontese Beef tenderloin tips. These things are outrageously tender.
Nothing fancy on this step, browning in a hot skillet with some avocado oil. Hit them with a little salt and since I am doing Asian I figured MSG was needed LOL, hit it with a little Accent. Did it in a few batches to make sure I got a nice sear on all of them.
Time to finish it off. I put the sauce back on the burner and added in the ½ tsp of xanthan gum. Stirred for awhile and then added in the beef. I let it simmer for about 10 minutes and decided it was still a tad to runny so added about ¼ tsp more of the xanthan. This ended up being perfect. You have to be careful with this stuff, it’s a great thickener but if you use to much it gets a very slimy mouthfeel.
Next up I am going to work on some soup. Going through the pantry I noticed we had a can of full fat unsweetened coconut milk and immediately thought of Thai coconut chicken curry soup. This is a bit different than what I normally do as I had to roll with ingredients on hand as I am doing my best to social distance and limit trips out. I did not have mushrooms or red curry paste to really just winged this until it tasted great while keeping track of what I did.
After letting those flavors develop a bit add in the chicken broth and coconut milk. I let this simmer a good 45 minutes to hour.
Cannot have Chinese without fried “rice” right?? Today I am trying out Miracle rice. It is made from the Konjac root. Super low carb high fiber. They make a lot of pasta replacements with it too. The stuff STINKS like ammonia when you first open the pack. A good 20 minutes soak and rinse takes care of that. If you follow the directions with the konjac root based products you can turn out some amazing food.
I did not capture pics of this in order but first I browned the bacon, onions and peppers in a little avocado oil. Once it was browned I removed it to a bowl and dumped in the drained rinsed Miracle rice. This step is to cook it to remove the water and moisture from the soak. Once it was dryer I added avocado oil and sesame oil to the pan along with the peppers, onions and bacon. I also added the Tamari and 5 spice. After frying that down to about where I wanted it I added 3 eggs. You only see two in the pic but I decided to add on more. Fried them and then chopped and mixed through.
Last up before its time to eat is green beans. I scored a 28 lbs. case of fresh green beans for $20 so needed to start using them ASAP lol. This was very simple cooking. Fried some red bell pepper in avocado and a lot of sesame oil. Mixed in the green beans and cooked until done. Just that nice nutty taste of the sesame on the beans is delicious.
Time to eat. Here are some plated shots of the soup and food. Plated the Mongolian Beef inside a oven roasted red pepper and without the pepper. From a taste standpoint I love it with the red pepper. What do you all think from a visual standpoint? Better plated in the pepper or on the plate? Help me up my game lol.
Well that’s it folks. This for my tastes is a AAA+ keeper. The soup for the starter course was very tasty. A bit different than my normal as I said and somewhat reminiscent of not only curry soup but a touch of hot and sour flavor from the lime and artificial sweetener.
The PF Chang knock off Mongolian beef is incredible. The Miracle rice really turned out great, I strongly prefer its texture to that of cauliflower rice. The beans were nice and fresh and complimented by the fresh red bell pepper and sesame. That’s a wrap thanks for looking!!
Getting right into it I am going to make the Mongolian beef first. This will go in the refrigerator overnight. It definitely takes on the flavors much better after an overnight rest.
- 2 TBSP Avocado oil
- 2 TBSP Minced Garlic
- ½ tsp ground ginger (prefer 4 TBSP fresh but do not have any)
- ½ tsp red pepper flakes
- 1 cup of Tamari (can sub soy sauce, I like Tamari for lower carb and tastes the same)
- 1 cup of water
- 1 ½ cups sugar substitute (I used erythritol which is the same as Swerve)
- ½ tsp Xanthan gum
- 3 lbs. of tenderloin tips
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Now it is time to get some beef ready. I am using Certified Piedmontese Beef tenderloin tips. These things are outrageously tender.
Nothing fancy on this step, browning in a hot skillet with some avocado oil. Hit them with a little salt and since I am doing Asian I figured MSG was needed LOL, hit it with a little Accent. Did it in a few batches to make sure I got a nice sear on all of them.
Time to finish it off. I put the sauce back on the burner and added in the ½ tsp of xanthan gum. Stirred for awhile and then added in the beef. I let it simmer for about 10 minutes and decided it was still a tad to runny so added about ¼ tsp more of the xanthan. This ended up being perfect. You have to be careful with this stuff, it’s a great thickener but if you use to much it gets a very slimy mouthfeel.
Next up I am going to work on some soup. Going through the pantry I noticed we had a can of full fat unsweetened coconut milk and immediately thought of Thai coconut chicken curry soup. This is a bit different than what I normally do as I had to roll with ingredients on hand as I am doing my best to social distance and limit trips out. I did not have mushrooms or red curry paste to really just winged this until it tasted great while keeping track of what I did.
- 1 diced red bell pepper
- 1 diced medium onion
- 2 10 oz. cans of premium chunk chicken breast (yea lazy on this step lol)
- 1 ½ TBSP curry powder (this amount can vary based on the strength of your spices and your taste)
- 1 tsp ginger powder
- 4 cups chicken broth
- 1 can full fat unsweetened coconut milk
- 3 TBSP lime juice
- 1 ½ TBS fish sauce (has a very small amount of sugar but minimal in grand scheme)
- 2 TBSP Tamari
- 1 ½ TBSP Swerve Brown sugar substitute
After letting those flavors develop a bit add in the chicken broth and coconut milk. I let this simmer a good 45 minutes to hour.
Cannot have Chinese without fried “rice” right?? Today I am trying out Miracle rice. It is made from the Konjac root. Super low carb high fiber. They make a lot of pasta replacements with it too. The stuff STINKS like ammonia when you first open the pack. A good 20 minutes soak and rinse takes care of that. If you follow the directions with the konjac root based products you can turn out some amazing food.
- 2 packages of Miracle Rice
- 1 medium diced onion
- 1 medium diced green pepper (replaces the green of peas J )
- ½ lbs. diced lean bacon ( I used my homemade buckboard)
- 3 eggs
- 2 TBSP garlic
- 2 -3 tsp Chinese 5 spice
- 1 TBSP hot chili sesame oil (can just use sesame oil)
- 2 TBSP Tamari
- Avocado oil as needed for frying
I did not capture pics of this in order but first I browned the bacon, onions and peppers in a little avocado oil. Once it was browned I removed it to a bowl and dumped in the drained rinsed Miracle rice. This step is to cook it to remove the water and moisture from the soak. Once it was dryer I added avocado oil and sesame oil to the pan along with the peppers, onions and bacon. I also added the Tamari and 5 spice. After frying that down to about where I wanted it I added 3 eggs. You only see two in the pic but I decided to add on more. Fried them and then chopped and mixed through.
Last up before its time to eat is green beans. I scored a 28 lbs. case of fresh green beans for $20 so needed to start using them ASAP lol. This was very simple cooking. Fried some red bell pepper in avocado and a lot of sesame oil. Mixed in the green beans and cooked until done. Just that nice nutty taste of the sesame on the beans is delicious.
Time to eat. Here are some plated shots of the soup and food. Plated the Mongolian Beef inside a oven roasted red pepper and without the pepper. From a taste standpoint I love it with the red pepper. What do you all think from a visual standpoint? Better plated in the pepper or on the plate? Help me up my game lol.
Well that’s it folks. This for my tastes is a AAA+ keeper. The soup for the starter course was very tasty. A bit different than my normal as I said and somewhat reminiscent of not only curry soup but a touch of hot and sour flavor from the lime and artificial sweetener.
The PF Chang knock off Mongolian beef is incredible. The Miracle rice really turned out great, I strongly prefer its texture to that of cauliflower rice. The beans were nice and fresh and complimented by the fresh red bell pepper and sesame. That’s a wrap thanks for looking!!
