Low Carb Asian Style Shredded BeefOur Low Carb Asian Style Shredded Beef is tender, succulent meat infused with garlic, ginger, chilli, and our very own Low Carb Hoisin Sauce.

It is the ideal base for many Asian style recipes, starting with an upcoming Low Carb Fried Rice and many more to come!

Just like our Pork Carnitas, this is another recipe that is great to keep in the freezer for those nights where you only have 10 minutes to create a delicious meal.

We served our Low Carb Asian Style Shredded Beef over Bok Choy sauteed in Sesame Oil, with a side of Cauliflower Rice and garnished with sesame seeds, chili and scallions.

This recipe yields approximately 5 pounds, which is 10 serves. One serve is 4 ounces.

Low Carb Asian Style Shredded Beef

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Ingredients for Making Your Low Carb Asian Style Shredded Beef:

  • 2 tablespoons of Sesame Oil
  • 3 cloves of Garlic, thinly sliced
  • 2 tablespoons of Ginger, finely chopped
  • 1 Long Red Chili, thinly sliced
  • ½ cup of Low Carb Hoisin Sauce (1 full recipe)
  • ⅓ cup 0f Tamari Sauce
  • 1 teaspoon of Chinese Five Spice
  • 1 teaspoon of Black Pepper
  • 5 pounds of Beef Chuck Roast, cut into 2 pieces
  • 3 cups of Beef Stock

Instructions for Making Your Low Carb Asian Style Shredded Beef:

  1. Place your pressure cooker onto high heat.
  2. Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.
  3. Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.
  4. Add the pieces of beef chuck and coat in the mixture.
  5. Pour the beef stock over and ensure the beef is just covered.
  6. Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.
  7. De-pressurized the cooker and gently remove the beef and shred.
  8. Place the remaining liquid in a saucepan and bring to the boil, reduce by half.
  9. Add the reduced liquid into the shredded beef. The beef can be stored covered in the fridge for up to one week, or freeze for up to 3 months.
  10. To serve, place the beef in a non-stick frying pan over medium heat and saute until any excess liquid has cooked off and the meat is starting to get crispy.
  11. Serve immediately.

Low Carb Asian Style Shredded Beef

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of Low Carb Asian Style Shredded Beef, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Low Carb Asian Style Shredded Beef (Gluten Free, Keto, Dairy Free)
Low Carb Asian Style Shredded Beef
Low Carb Asian Style Shredded Beef
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Our Low Carb Asian Style Shredded Beef is tender, succulent meat infused with garlic, ginger, chilli, and our very own Low Carb Hoisin Sauce.
Servings Prep Time Cook Time Passive Time
20serves 15minutes 2hours 0minutes
Servings Prep Time
20serves 15minutes
Cook Time Passive Time
2hours 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Place your pressure cooker onto high heat.
  2. Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.
  3. Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.
  4. Add the pieces of beef chuck and coat in the mixture.
  5. Pour the beef stock over and ensure the beef is just covered.
  6. Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.
  7. De-pressurized the cooker and gently remove the beef and shred.
  8. Place the remaining liquid in a saucepan and bring to the boil, reduce by half.
  9. Add the reduced liquid into the shredded beef. Store covered in the fridge for up to 1 week, or freeze up to 3 months.
  10. To serve, place the beef in a non-stick frying pan over medium heat and saute until any excess liquid has cooked off and the meat is starting to get crispy.
  11. Serve immediately.
  1. Place your pressure cooker onto high heat.
  2. Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.
  3. Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.
  4. Add the pieces of beef chuck and coat in the mixture.
  5. Pour the beef stock over and ensure the beef is just covered.
  6. Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.
  7. De-pressurized the cooker and gently remove the beef and shred.
  8. Place the remaining liquid in a saucepan and bring to the boil, reduce by half.
  9. Add the reduced liquid into the shredded beef. Store covered in the fridge for up to 1 week, or freeze up to 3 months.
  10. To serve, place the beef in a non-stick frying pan over medium heat and saute until any excess liquid has cooked off and the meat is starting to get crispy.
  11. Serve immediately.
Recipe Notes

Nutrition Facts
Low Carb Asian Style Shredded Beef
Amount Per Serving
Calories 345 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 82mg 27%
Sodium 502mg 21%
Potassium 334mg 10%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 0.4%
Vitamin C 5%
Calcium 1%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.