Low-Carb Szechwan Beef

Pictured: A low carb Chinese food spread.

This recipe is super quick and easy to make, and is the perfect main course for a light, fun dinner. Paired with cauliflower fried rice, this will be a hit, whether it is Chinese New Year or a busy school night.

Szechwan Beef
1 pound beef steak (sirloin and flank are perfect)
2 Tbsp canola oil
8 red hot dried chiles
1 large carrot, cut into 3″ long strips
1 8 oz.can drained bamboo shoots

Cooking sauce:
2 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 packet stevia (or 2 pckt Splenda)
1/4 tsp Thickenthin/not starch or xanthan gum

Prepare cooking sauce. Set aside.
Cut beef with grain into 1-1/2″ strips (freezing beef prior to this step may assist). Cut each strip into 1/8″ across-the-grain slices. Set aside.
Heat pan over medium-high heat with canola oil. When pan is hot add chiles and cook, stirring until chiles begin to darken.Remove from pan and set aside.
Add beef to pan and cook until browned (1-2 minutes).remove from pan and set aside. Add carrots to the pan and cook until tender-crisp to bite (about 2-3 minutes). Add bamboo shoots. Cook for one more minute.
Add meat and chiles to the pan, along with cooking sauce. Stir until sauce boils and thickens.
Makes 4 servings
Nutritional information: Calories: 245, Carbohydrates: 12 g, Fiber: 2.5 g, Net Carbohydrates: 9.5 g, Protein: 26 g, Fat: 9g