Low Carb Asian Style Shredded Beef

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5 from 124 votes

Low Carb Asian Style Shredded Beef

50 minutes
Calories 830kcal

Ingredients

  • 2 tablespoons sesame oil
  • 3 cloves garlic (thinly sliced)
  • 2 tablespoons ginger (thinly sliced)
  • 1 red chili peppers (thinly sliced)
  • 1/2 cup hoisin sauce (thinly sliced)
  • 1/3 cup tamari soy sauce
  • 1 teaspoon Chinese five-spice (thinly sliced)
  • 1 teaspoon black pepper
  • 5 pounds chuck roast (thinly sliced)
  • 3 cups beef stock
  • 2 tablespoons sesame oil
  • 3 cloves garlic (thinly sliced)
  • 2 tablespoons ginger (thinly sliced)
  • 1 red chili peppers (thinly sliced)
  • 1/2 cup hoisin sauce (thinly sliced)
  • 1/3 cup tamari soy sauce
  • 1 teaspoon Chinese five-spice (thinly sliced)
  • 1 teaspoon black pepper
  • 5 pounds chuck roast (thinly sliced)
  • 3 cups beef stock

Instructions

  • Place your pressure cooker onto high heat.Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.Add the pieces of beef chuck and coat in the mixture.Pour the beef stock over and ensure the beef is just covered.Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.De-pressurized the cooker and gently remove the beef and shred.Place the remaining liquid in a saucepan and bring to the boil, reduce by half.Add the reduced liquid into the shredded beef.
  • Store covered in the fridge for up to 1 week, or freeze up to 3 months.To serve, place the beef in a non-stick frying pan over medium heat and saute until any excess liquid has cooked off and the meat is starting to get crispy.Serve immediately.

Nutrition

Calories: 830kcal

Originally posted 2019-02-20 17:59:13.

Article Categories:
Lunch

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