Ingredients:

  • 680g / 1.5 lb Ribeye or Sirloin Steak, sliced paper-thin
  • 1 tbsp / 15ml Neutral cooking oil (e.g., avocado or groundnut oil)
  • 120ml / ½ cup Low-sodium Tamari or Coconut Aminos
  • 45g / 3 tbsp Granular Keto Sweetener (e.g., erythritol or monk fruit blend)
  • 30ml / 2 tbsp Toasted Sesame Oil
  • 1 tbsp Fresh Ginger, finely grated (about 10g)
  • 2 cloves Garlic, minced (about 10g)
  • 3 Spring Onions (Scallions), white and light green parts only, finely chopped
  • 1 tbsp Sesame Seeds, white, toasted
  • 1 tsp Black Pepper, freshly ground
  • ½ tsp Xanthan Gum (optional, for slightly thicker sauce consistency)
  • Remaining spring onion green parts (for garnish)
  • Extra toasted sesame seeds (for garnish)

Instructions:

  1. Prep the Beef: Partially freeze the steak for 30–45 minutes to firm it up. Using a very sharp knife, slice the steak thinly against the grain (aim for slices no thicker than ⅛ inch / 3mm).
  2. Combine Marinade: In a large bowl, whisk together the Tamari (or Coconut Aminos), keto sweetener, sesame oil, grated ginger, minced garlic, white parts of the spring onions, black pepper, and toasted sesame seeds. If using, whisk in the xanthan gum until dissolved.
  3. Marinate: Add the thinly sliced beef to the marinade. Ensure every piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour, or up to 12 hours for deeper flavour.
  4. Drain (If Necessary): Just before cooking, remove the beef from the fridge. If there is excessive liquid, lift the beef out with tongs and reserve the remaining marinade liquid.
  5. Heat the Pan: Place the wok or cast-iron skillet over high heat. Add the neutral cooking oil and allow the pan to get smoking hot—this is crucial for searing rather than steaming.
  6. Cook in Batches: Add about one-third of the marinated beef to the hot pan in a single layer. Do not overcrowd the pan, or the temperature will drop dramatically.
  7. Sear: Cook undisturbed for 60–90 seconds, then stir quickly. Cook for another 60 seconds until the beef is deeply browned and just cooked through.
  8. Repeat: Remove the first batch of beef and set aside in a warm dish. Repeat cooking with the remaining beef until all batches are completed.
  9. Reduce Sauce (Optional): If you reserved any marinade, pour it into the hot pan and let it bubble fiercely for 30 seconds to 1 minute, until slightly thickened and glossy.
  10. Combine and Finish: Return all the cooked beef to the pan and toss quickly with the reduced sauce (if used). Remove immediately from the heat.
  11. Garnish: Transfer the beef to a serving platter. Sprinkle generously with the reserved green parts of the spring onions and extra sesame seeds. Serve immediately.