Paleo Hunan Beef Stir-Fry (Whole30, Keto, Gluten-Free)
Try this Paleo Hunan Beef Stir-Fry recipe, or contribute your own.
Try this Paleo Hunan Beef Stir-Fry recipe, or contribute your own.
- olive oil
- 1 tbsp olive oil
- 1/2 tsp baking soda
- ingredients
- 1
- 1/2
- 2
- white pepper
- aromatics:
- tbsp
- tsp
- lb
- 2 tbsp coconut aminos
- thinly sliced
- 1 tbsp red boat fish sauce
- baking soda
- 1 tsp arrowroot powder
- skirt steak
- ingredientspaleo hunan beef marinade:1 lb skirt st , sirloin flap, or sirloin, thin sliced against the grain 2 tbsp coconut aminos 1 tbsp red boat fish sauce 1 tbsp olive oil 1/8 tsp white pepper , (alt. black pepper) 1 tsp arrowroot powder 1/2 tsp baking soda aromatics:3- inch long thin sliced ginger , ,
- paleo hunan beef marinade:1 lb skirt steak , sirloin flap, or sirloin, thin sliced against the grain 2 tbsp coconut aminos 1 tbsp red boat fish sauce 1 tbsp olive oil 1/8 tsp white pepper , (alt. black pepper) 1 tsp arrowroot powder 1/2 tsp baking soda
- paleo hunan beef marinade:
- 1 lb skirt steak , sirloin flap, or sirloin, thin sliced against the grain 2 tbsp coconut aminos 1 tbsp red boat fish sauce 1 tbsp olive oil 1/8 tsp white pepper , (alt. black pepper) 1 tsp arrowroot powder 1/2 tsp baking soda
- 1 lb skirt steak , sirloin flap, or sirloin, thin sliced against the grain
- sirloin flap or sirloin, thin sliced against the grain
- coconut aminos
- red boat fish sauce
- 1/8 spwhite pepper (alt. black pepper)
- 1/8
- (alt. black pepper)
- arrowroot powder
- aromatics:3- inch long thin sliced ginger , from index through ring finger quantity 5 large garlic cloves , , thinly sliced fresh green chili peppers , : 3 longhorn peppers or 3 green serrano/fresno or 3 green jalapeno (see notes) 2 tbsp chopped chinese dry red chili peppers , alt. 3 red serrano/f
- 3- inch long thin sliced ginger , from index through ring finger quantity 5 large garlic cloves , , thinly sliced fresh green chili peppers , : 3 longhorn peppers or 3 green serrano/fresno or 3 green jalapeno (see notes) 2 tbsp chopped chinese dry red chili peppers , alt. 3 red serrano/f
- 3- inch long thin sliced ginger , from index through ring finger quantity
- 3-
- inch
- long thin sliced ginger
- from index through ring finger quantity
- 5 large garlic cloves , thinly sliced
- 5
- large garlic cloves
- fresh green chili peppers : 3 longhorn peppers or 3 green serrano/fresno or 3 green jalapeno (see notes)
- fresh green chili peppers
- : 3 longhorn peppers or 3 green serrano/fresno or
- 2 tbsp chopped chinese dry red chili peppers alt. 3 red serrano/fresno or 3 red jalapeno (see notes)
- chopped chinese dry red chili peppers
- alt. 3 red serrano/fresno or 3 red jalapeno (see n
- 1/2 tbsp sichuan peppercorns , if using
- sichuan peppercorns
- if using
- other:3-4 tbsp avocado or olive oil 1/2 tbsp cocon
- other:
- 3-4 tbsp avocado or olive oil 1/2 tbsp coconut aminos 1 tbs
- 3-4 tbsp avocado or olive oil
- 3-4
- avocado or olive oil
- 1/2 tbsp coconut aminos
- coconut aminos
- 1 tbsp beef or chicken stock
- beef or chicken stock
- Carbohydrate 53.6715108523305 g
- Cholesterol 366.0375 mg
- Fat 146.945249004529 g
- Fiber 10.8110889547066 g
- Protein 15.8862603891858 g
- Saturated Fat 88.7671164310362 g
- Serving Size 1 1 recipe (2276g)
- Sodium 1673.87879101634 mg
- Sugar 42.8604218976239 g
- Trans Fat 10.221238132033 g
- Calories 1543 calories
Step-by-step
- Slice the skirt steak, sirloin flap, or sirloin thinly against the grain.
- Marinate the beef with coconut aminos, red boat fish sauce, olive oil, white pepper, arrowroot powder, and baking soda.
- Prepare the aromatics including sliced ginger, garlic cloves, fresh green chili peppers, and chopped Chinese dry red chili peppers.
- Heat avocado or olive oil in a wok or skillet.
- Stir-fry the marinated beef until browned.
- Add the aromatics and Sichuan peppercorns to the wok.
- Toss with additional coconut aminos and beef or chicken stock.
- Cook until flavors are well combined and serve hot.
Swapping skirt steak for thick-cut chuck roast fundamentally alters the cooking dynamics, demanding a longer braise before the high-heat stir-fry phase can even begin to achieve the requisite tenderness. Tenderizing beef with baking soda relies on an alkaline pH shift that breaks down tough protein structures by raising the surface pH, preventing muscle fibers from tightening excessively and squeezing out moisture when exposed to fierce heat. Maintaining a pan temperature around 400 degrees Fahrenheit ensures that moisture flashes off instantly rather than pooling, creating the characteristic sear essential for this regional profile originating from Western Hunan. When aromatics like ginger, garlic, and fresh chilies hit the hot oil, capsaicin compounds dissolve rapidly into the lipids, distributing heat evenly throughout the dish instead of leaving it concentrated in isolated spots. Storing leftovers in an airtight glass container for up to three days allows the fibrous ginger and Sichuan peppercorns to continually infuse the meat, deepening the numbing heat sensation known as mala without requiring additional spice application upon reheating. Reheating chilled stir-fry requires a smoking-hot cast-iron skillet maintained over high heat for precisely two minutes, tossing continuously to evaporate residual moisture before the vegetables turn completely limp. Because cold storage allows starches and proteins to firm up significantly, adding one tablespoon of beef stock during the reheating process rehydrates the surface proteins without diluting the concentrated coconut aminos and fish sauce umami matrix.
