Says Candice: “So, not something sweet.. but super YUMMY! I have really been wanting Chinese food for ages now. My husband is Chinese and well before low carbing, we ate Chinese food all the time! Most of the dishes I knew how to make were VERY high in carbs. So I just got it out of my mind to even try and make anything. At least to my husbands standards, I just did not want to embarrass myself trying to make low carb fried rice or something out of cauliflower only to have him no like at all. Well I recently discovered Shirataki noodle. And let me tell you, these noodles are DELICIOUS! I had already been making this strewed beef for years now, but just adapted recipe to be low carb. Hope you enjoy as much as we did! Even our picky toddler totally loved the noodle stir fry.”

Low-Carb Chinese Stewed Beef

Ingredients:

3 – 3 1/2 lbs beef stew meat

2 tablespoons vegetable oil

¼ cup water

2 tablespoons DARK soy sauce*

3 tablespoons splenda

3 star anise *

1/8th teaspoon cinnamon

1 inch piece ginger

2 tsp salt

3 cups water

Trim fat on beef to your liking. Cut beef up in to large chunks. Making sure you are cutting against grain. I cut strips at first, then cut those strips in to chunks.

In a large frying pan heat the oil on high and cook the beef until brown. I do in 3 batches. You do not want just dump all in at once or else #1 it will not brown and #2 it will just kinda start boiling from all the liquid from your meat. So only cook in enough pieces at a time to have 1 layer.

Add all meat back to pan after all is browned. Add the 1/4 cup water, soy, splenda, star anise, cinnamon, ginger, and salt. Cook on high until the liquid has evaporated and the beef is evenly coated. About 10 minutes.

Move beef to a med to large stock pot. Add 1/2 cup of water to your frying pan stir round then pour in to sock pot.(You can skip this step if you want, it’s just to get all the juice/sauce on the bottom of the pan. If you skip there would be less sodium, so it’s up to you. I f you skip then when you add water to beef, add 3 cups instead of 2.5) Add the 2 1/2 cups of water and bring to a boil. Then cover and simmer on low for about 2 hours or until the meat is tender.

Servings 8

Nutritional information per serving (using 3.3lbs beef):

Energy 513 kcal

Carbohydrate, by difference 2.94 g

Sugars, total 1.02 g

Fiber, total dietary 0.00 g

Net Carbs: 2.94 g

Starch 0.00 g

Protein34.80 g

Total lipid (fat)39.24 g

Vegetable Shirataki Noodle Stir Fry

Ingredients:

4 cups broccoli florets(about 575 grams)

2 baby bok choy (about 235 grams), chopped up, separate white from green part *

1 oz carrot, julienned(thin slices)

1/8” slice fresh ginger

3 cloves fresh garlic

1 package of Shirataki noodles(package I use is 226g)*

1/4 teaspoon sesame oil *

1 Tablespoon vegetable oil

2 Tablespoons Soy sauce

1 teaspoon DARK soy sauce*

Blanch broccoli, white part of bok choy, and carrot in boiling water for about 45 seconds – 1 minute. Take out and blanch. Set on paper towels to dry.

Rise Shirataki noodles well, then prepare how your packages directions. Lay on paper towel to dry.

In a large frying pan, heat both oils on high. Add garlic and ginger and cook only a few seconds till brown, DO NOT BURN. Add noodles, then all vegetables(including green part of bok choy, & both soy sauces.

Saute a few minutes till vegetables are hot.

Servings 5

Nutritional information per 1 serving:

Energy 97 kcal

Carbohydrate, by difference 11.80 g

Sugars, total 3.06 g

Fiber, total dietary 4.50 g

Total Carbs: 7.3 g

Starch 0.09 g

Protein 5.37 g

Total lipid (fat) 4.47 g

*you can find in an Asian market

And just a note. When I used to cook dishes like these, soy sauce was quite a bit more so for me this is very moderate amount. And even now there is no thicker in either dish, so you have the option to NOT use any of the liquid in either dish. The stewed beef does cook in this broth for hours, but you are not going to get soy sauce know what I mean. By not spooning broth or sauce over you food there would definitely be less sodium then if you were to.