I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.
Steviva has a wide range of stevia-based products and I chose to use Nectevia and Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.
Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.
I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free. Absolutely delicious without all the sugar and carbs!
- 1 3/4 pounds boneless beef sirloin
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine
- 1 egg white, lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- KUNG PAO:
- 2 tablespoons peanut oil
- 4-6 dried red chilies
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, grated (or ginger paste)
- 1 teaspoon red chile flakes
- 3 scallions, sliced on the bias, 1/2-inch pieces
- 1/2 red bell pepper, sliced into strips
- 1 can water chestnuts, sliced in half
- 2 tablespoons soy sauce
- 3 tablespoons rice wine
- 1 tablespoon Chinese black vinegar (or balsamic)
- 2 tablespoons Nectevia Original
- 2 teaspoons Erysweet
- 1 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3/4 cup roasted spicy peanuts
- 1/4 cup cilantro, chopped
- Cauliflower rice sautéed with soy sauce, sesame oil and cilantro
- Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
- KUNG PAO:
- Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.
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Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own.