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Crispy Sesame Beef


  • 1 lb. Ribeye Steak, sliced into ¼” strips
  • 1 tbsp. Coconut Flour
  • 1 tbsp. Coconut Oil
  • 4 tbsp. Soy Sauce
  • 1 tsp. Sesame Oil
  • 1 tsp. Oyster Sauce
  • 1 tbsp. + 1 tsp. Rice Vinegar
  • ½ tsp. Red Pepper Flakes
  • 1 tbsp. Toasted Sesame Seeds
  • ½ medium Red Pepper, sliced into thin strips
  • ½ medium Jalapeno Pepper, sliced into thin rings
  • 1 medium Green Onion, chopped
  • 1 clove Garlic, minced
  • 1 tsp. Ginger, minced
  • 7 drops Liquid Stevia
  •  Oil for frying


  • Chop ribeye steak into small strips, about 1/4″ in thickness. Coat with coconut flour gum. Let sit for 10 minutes
  • Prepare all vegetables, then heat oil in a wok. Once hot, add garlic, ginger, and red Fry for 2 minutes until aromatic. Then, add the soy sauce, oyster sauce, sesame oil, rice vine- gar, stevia. Whisk together and cook for 1-2 minutes longer.
  • While vegetables are cooking, heat 1” of cook-ing oil in a large pot until it reaches 325 degrees
  • Add beef strips, making sure not to crowd the pot. Fry for 2-3 minutes on each side, or until the meat begins to develop a deep brown crust.
  • Remove the beef from the oil and place on pa- per towels to absorb some of the oil. Place in wok and stir together with vegetables and sauce. Cook for an additional 2 minutes.
  • Top each with sesame seeds.