|
Step 1
|
| Slice the half-frozen beef into 1/8"-1/4" thick. The thinner, the better. |
|
Step 2
|
| Cut the onion into half then slice into cubes. If you have a hand blender, you're in luck. Blend those things up until resemble a puree. If you don't have a hand blender, then use a grater then grate the onions. Be prepare to cry...a lot. |
|
Step 3
|
| Mix the puree onion and apple cider vinegar in a glass container. Coat evenly every beef slices. Cover and chill in fridge for about 2 hours |
|
Step 4
|
| Measure up 1/2 cup gluten free tamari soy sauce and 2 Tbsp fish sauce in a jar |
|
Step 5
|
Mix in chopped garlic and ginger into the jar. We'll be making a marinade puree. Using your hand blender, pulse until you got a marinade puree.
No hand blender? Then do old school style by using mortar and pestle to ground the garlic and ginger |
|
Step 6
|
| Grind 1 Tbsp erythritol in your coffee grinder. This will ensure the erythritol will dissolve easily in your marinade. |
|
Step 7
|
| Add powdered erythritol and 1/8 tsp powdered stevia to the marinade puree. Add in 1/2 tsp white pepper powder. |
|
Step 8
|
| Take out the beef from the fridge. Discard the puree onion/ACV marinade and rinse the beef briefly with cold water and pat dry. |
|
Step 9
|
| Using the rinsed glass container, pour marinade puree over the beef slices. Make sure each slice is covered with marinate. Cover and refrigerate for at least 4 hours or overnight for best result. |
|
Step 10
|
| When you are ready to cook it, take out the beef from the fridge and leave on the kitchen counter for about 15 minutes |
|
Step 11
|
| Heat up non stick skillet in medium high heat with 2 tsp coconut oil |
|
Step 12
|
| Pan fry the beef slice for about 2 minutes each side. If they are thin enough, they should be cooked quite quick. |
Print recipe