Our Keto Shredded Beef Asian Style is tender, succulent meat infused with garlic, ginger, chili, and our very own Low Carb Hoisin Sauce.
It is the ideal base for many Asian style recipes.
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 Keto Shredded Beef over Bok Choy sauteed in Sesame Oil, with a side of Cauliflower Rice and garnished with sesame seeds, chili, and scallions.
This keto shredded beef recipe yields approximately 5 pounds. Which is 10 serves, one serve is 4 ounces.
Ingredients for Asian Style Keto 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
How To Make Asian Style Keto Shredded Beef
- Place your pressure cooker onto high heat.
- Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.
- Add the Low Carb Hoisin Sauce, tamari, 5 spice, and pepper, mix well.
- Add the pieces of beef chuck and coat in the mixture.
- Pour the beef stock over and ensure the beef is just covered.
- Place the lid on your pressure cooker, heat until pressurized then drop to low heat and cook for 1 ½ hours.
- De-pressurized the cooker and gently remove the beef and shred.
- Place the remaining liquid in a saucepan and bring to the boil, reduce by half.
- 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.
- 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.
- Serve immediately.
Keto Shredded Beef Recipe - Asian Style - Sesame, Garlic & Ginger
Our Low Carb Asian Style Shredded Beef is tender, succulent meat infused with garlic, ginger, chilli, and our very own Low Carb Hoisin Sauce.
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20Calories: 345kcal
Unit Conversion
Ingredients
- 2 tablespoons sesame oil
- 3 cloves garlic finely sliced
- 2 tablespoons Ginger finely chopped
- 1 large red chili thinly sliced
- 1/2 cup Low Carb Hoisin Sauce (1 full recipe)
- 1/3 cup tamari sauce
- 1 teaspoon chinese five spice
- 1 teaspoon black pepper
- 5 pounds beef chuck roast cut into 2 pieces
- 3 cups Beef Stock
Instructions
- Place your pressure cooker onto high heat.
- Add the sesame oil, garlic, ginger and chili into the pressure cooker and saute for 2 minutes, until fragrant.
- Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.
- Add the pieces of beef chuck and coat in the mixture.
- Pour the beef stock over and ensure the beef is just covered.
- Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.
- De-pressurized the cooker and gently remove the beef and shred.
- Place the remaining liquid in a saucepan and bring to the boil, reduce by half.
- Add the reduced liquid into the shredded beef. Store covered in the fridge for up to 1 week, or freeze up to 3 months.
- 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.
- Serve immediately.
Notes
Nutrition
Serving: 150g | Calories: 345kcal | Carbohydrates: 2g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 502mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 2.3mg
Made this recipe?Tag me at @myketokitchen
If you want to make a larger batch of this Asian Style Keto Shredded Beef recipe, adjust the servings above.
Can this be done without a pressure cooker? If so, how would you recommend one do it? Thank you!
Hi Karen,
You could try it in a slow cooker on high for 6 hours, or low for 8-10 hours. If you don’t have a slow cooker, cut the chuck roast into 6 pieces and simmer, covered, for 3-4 hours until the beef is very tender. I hope this helps.
Gerri