WebVegetables – Crisp veggies like bell peppers, carrots, or celery are all great choices. Sauce – Coconut aminos, rice vinegar, arrowroot/tapioca starch Toasted nuts – cashew or pine nuts (to replace …
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If you’ve ever ordered crispy Szechuan beef at a restaurant, breaded, deep-fried, and kissed with a spicy sticky-sweet glaze… You might be wondering how it could possibly be low carb. You’re right. This isn’t that Szechuan beef. I mean it is, and it isn’t. It isn’t breaded. It isn’t deep-fried. And the stir fry sauce isn’t quite that sweet.
When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides. Once the beef is mostly cooked (2-4 minutes) stir in the sauce. Allow the sauce to simmer and thicken.
Amazing and Authentic Szechuan Sauce Recipe! Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef! Healthier than store-bought versions with no preservatives or msg, It is gluten-free adaptable and vegan! Can be made in 5 minutes flat and keeps for 10 days in the fridge!
Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.