This recipe for sesame crispy beef is the keto-fied version of a classic dish found in many Chinese restaurants. We keep it keto-friendly with the use of daikon noodles instead of rice, trading out the typical sirloin steak for a fattier cut, and using creative ways to achieve the sweet aspects. This dish, when cooked at your local Chinese restaurant, typically has some sweetness.
In this recipe, stevia paired with rice wine vinegar and vegetables does the job of creating a bit of sweet without compromising the carb count. Make sure that you’re not getting seasoned rice wine vinegar as it typically contains sugar and has a lot of carbs.
The daikon radish keto noodles are crunchy, don’t need to be cooked, and take on the flavors of the beef sauce, which is delicious. They’re a really great counter-balance to the rich sauce and meat – fresh and slightly sweet, making the dish come together as a whole. Although if you wanted to serve this with fried cauliflower rice, you could. You just have to watch the carb counts as cauliflower rice can go up pretty high.
This is a great dish to make if you’re getting those hankerings for Chinese food (like I often do). I have many take-out fake-out Asian recipes on the site, so if you’re as big a fan as me, give my Sweet and Sour Chicken, Thai Peanut Chicken, Shrimp and Cauliflower Curry, or General Tso’s Chicken.
Yields 4 servings of Keto Crispy Sesame Beef
The Preparation
- 12 ounces daikon radish
- 16 ounces ribeye steak
- 1 tablespoon coconut flour
- 1/2 teaspoon guar gum
- 1/2 medium red bell pepper
- 1/2 medium jalapeno pepper
- 15 grams green onion
- 1 teaspoon fresh garlic
- 1 teaspoon fresh ginger
- 1 tablespoon coconut oil
- 4 tablespoons soy sauce, or coconut aminos
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon unseasoned rice vinegar
- 7 drops liquid stevia
- 1 teaspoon chili paste, such as Sriracha or sambal oelek
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 cup lard, or other high smoke point oil
The Execution
1. Begin by preparing the daikon noodles for this recipe. Using a spiralizer, slice the daikon radish so that you’re left with noodle-like strings. Once you’ve peeled the entire daikon radish, soak the daikon noodles in a bowl of cold water for 20 minutes.
2. Chop ribeye steak into small strips, about 1/4″ in thickness.
3. Place the ribeye steak in a bowl and pour the coconut flour and guar gum over the meat in order to coat all the pieces. This flour will act as a light breading in order to create the crispy beef texture. Allow it to rest for 10 minutes.
4. Prepare all vegetables. Slice Red Pepper into thin strips, jalapeno into thin rings, green onion into small pieces, and mince the garlic and ginger.
5. In a wok pan or large skillet, heat coconut oil over medium heat. Once hot, add garlic, ginger, and red pepper strips. Fry for 2 minutes until aromatic, taking care not to burn. Add the soy sauce, oyster sauce, sesame oil, rice vinegar, stevia and sriracha. Whisk to combine and allow to cook down for 1-2 minutes. Then add sesame seeds and red pepper flakes to sauce mixture and stir.
6. While vegetables are cooking, heat 1” of cooking oil in a large pot or fryer over high heat until it reaches 325 degrees F. Once the oil reaches the proper temperature, add beef strips, making sure not to crowd the pot. With this shallow fry technique, you will need to turn the meat in the pan once to allow both sides to cook evenly. Fry for 2-3 minutes on each side, or until the meat begins to develop a deep brown crust.
7. Remove the beef from the oil and place on paper towels to absorb some of the oil.
8. Next, drop the cooked crispy beef into the wok pan containing the sauce and stir to combine. Cook for an additional 2 minutes to develop the flavors of the meat and sauce together.
9. Drain the daikon radish noodles and divide them onto each serving plate. Top each with a portion of the sesame beef. Garnish with jalapeno slices and green onion.
This makes a total of 4 servings of Keto Crispy Sesame Beef. Each serving comes out to be 861 calories, 79g fats, 4.1g net carbs, and 31g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 12 ounce daikon radish | 58 | 0.8 | 11.7 | 5.4 | 6.2 | 2.3 |
| 16 ounce ribeye steak | 1229 | 86.3 | 0 | 0 | 0 | 112.7 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 1/2 teaspoon guar gum | 8 | 0 | 1.8 | 1.8 | 0 | 0.1 |
| 1/2 medium red bell pepper | 18 | 0.2 | 3.5 | 1.2 | 2.3 | 0.6 |
| 1/2 medium jalapeno pepper | 2 | 0 | 0.5 | 0.2 | 0.3 | 0.1 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 teaspoon fresh ginger | 2 | 0 | 0.4 | 0 | 0.3 | 0 |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 4 tablespoon soy sauce | 34 | 0.4 | 3.1 | 0.5 | 2.6 | 5.2 |
| 1 teaspoon oyster sauce | 3 | 0 | 0.7 | 0 | 0.6 | 0.1 |
| 1 teaspoon sesame oil | 40 | 4.5 | 0 | 0 | 0 | 0 |
| 1 tablespoon unseasoned rice vinegar | 3 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon chili paste | 1 | 0 | 0.2 | 0 | 0.2 | 0 |
| 1 tablespoon toasted sesame seeds | 45 | 3.8 | 2.1 | 1.1 | 0.9 | 1.4 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1 cup lard | 1849 | 205 | 0 | 0 | 0 | 0 |
| Totals | 3445 | 316 | 29.8 | 13.4 | 16.3 | 124 |
| Per Serving (/4) | 861 | 79 | 7.4 | 3.4 | 4.1 | 31 |
Keto Crispy Sesame Beef
Ingredients
- 12 ounce daikon radish
- 16 ounce ribeye steak
- 1 tablespoon coconut flour
- ½ teaspoon guar gum
- ½ medium red bell pepper
- ½ medium jalapeno pepper
- 15 gram green onion
- 1 teaspoon fresh garlic
- 1 teaspoon fresh ginger
- 1 tablespoon coconut oil
- 4 tablespoon soy sauce or coconut aminos
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon unseasoned rice vinegar
- 7 drop liquid stevia
- 1 teaspoon chili paste such as Sriracha or sambal oelek
- 1 tablespoon toasted sesame seeds
- ½ teaspoon crushed red pepper flakes
- 1 cup lard or other high smoke point oil
Instructions
- Begin by preparing the daikon noodles. Using a spiralizer, slice the daikon radish into noodle-like strings. Soak the daikon noodles in a bowl of cold water for 20 minutes.
- Meanwhile, slice the ribeye steak into small strips.
- Place the steak in a bowl and pour the coconut flour and guar gum over the meat, mixing to coat all the pieces. The flour acts as a light breading to create the crispy beef texture. Let rest for 10 minutes.
- Prepare the vegetables. Thinly slice the red pepper, jalapeño, and green onion. Mince the garlic and ginger.
- In a wok or large skillet, heat up the coconut oil over medium heat. Once hot, add the garlic, ginger, and red pepper strips. Fry for 2 minutes until fragrant, taking care not to let them burn. Add the soy sauce, oyster sauce, sesame oil, rice vinegar, stevia, and chili paste. Whisk to combine and let the mixture cook down for 1–2 minutes. Add the sesame seeds and red pepper flakes to the sauce mixture and stir.
- While the vegetables are cooking, heat the lard to 325F in a large pot or fryer over high heat. Once hot, add the beef strips, making sure not to crowd the pot. Fry for 2–3 minutes on each side, or until the meat begins to develop a deep brown crust.
- Remove the beef and place on paper towels to drain.
- Add the drained, cooked crispy beef into the wok with the sauce and stir to combine. Cook for an additional 2 minutes to blend the flavors of the meat and sauce.
- Drain the daikon radish noodles and transfer to a serving plate. Top with the sesame beef. Serve and enjoy!
