4 Servings 10 min Cook
11 1 Oz Radishes
5 1/3 Oz Beef, Ribeye Petite Roast, Boneless, Separable Lean Only, Trimmed To 0" Fat, Choice, Cooked, Roasted
1 1/3 Cup Organic Coconut Flour
1/4 Tablespoon Guar Gum
1 Cup, sliced Red Bell Pepper
1 Pepper Jalapeno Peppers
1 Stalk Onions
1 Cloves, minced Garlic
1 Tsp Ginger
1 Tbsp Coconut Oil
1/4 Cup Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sesame Oil
1 Tbsp Rice Wine Vinegar
1 Tsp Stevia Sweetener
1/2 Tsp Sriracha Sauce
1 Tbsp Olive Oil
1 Tbsp Sesame Seeds
Use a spiralizer to slice the daikon radish into noodle-like strings.
Soak the daikon noodles in a bowl of cold water for 20 minutes.
Chop ribeye steak into small strips, about 1/4" in thickness.
Coat with coconut flour and guar gum.
Let sit for 10 minutes.
Prepare all vegetables, then heat oil in a wok.
Once hot, add garlic, ginger, and red pepper.
Fry for 2 minutes until aromatic.
Then, add the soy sauce, oyster sauce, sesame oil, rice vinegar, stevia and sriracha.
Whisk together and cook for 1-2 minutes longer.
While vegetables are cooking, heat 1” of cooking oil in a large pot until it reaches 325 degrees F.
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 paper towels to absorb some of the oil.
Place in wok and stir together with vegetables and sauce.
Cook for an additional 2 minutes.
Drain the daikon radish noodles and divide them onto each serving plate.
Top each with sesame beef.
