Enjoy the bold and vibrant flavors of this Low-Carb Chinese Beef Belly Stir-Fry, packed with tender beef belly, peppers, and aromatic seasonings. This dish is not only low in carbs but also full of satisfying textures and flavors, making it perfect for anyone following a low-carb diet. With hints of ginger, garlic, and optional Sichuan broad bean sauce, this stir-fry is a delightful fusion of spices that will bring a taste of authentic Chinese cooking to your kitchen.
Ingredients
- 1 lb (450 g) beef belly (skin-on), thinly sliced
- 2 poblano peppers, cut into chunks or julienne, seeds removed
- 3 tablespoons light soy sauce
- 1-inch piece of ginger, cut into slivers
- 2 tablespoons garlic, minced
- 5 green onions, sliced lengthwise, separating the white and green parts
- 1/3 cup cooking wine
- 1 tablespoon sesame oil
- 2 tablespoons Sichuan-style broad bean sauce (optional, for added heat and flavor)
- 1 teaspoon dark soy sauce (optional, for color)
- Salt, to taste
Instructions
- Prepare the Beef Belly: Start by slicing the beef belly thinly if it isn’t already. Set it aside while you prep the vegetables and seasonings.
- Cook the Beef Belly: Heat a large skillet or wok over medium-high heat. Cook, stirring frequently, until the beef belly is golden brown and crispy, about 5-7 minutes. Remove the beef from the skillet and set it aside, leaving any rendered fat in the skillet.
- Sauté Aromatics: In the same skillet, add the ginger slivers, minced garlic, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
- Add Peppers and Seasonings: Add the poblano peppers to the skillet, stirring to combine. Add the light soy sauce, cooking wine, and, if desired, the dark soy sauce and broad bean sauce to the mixture. Stir well to coat the peppers with the sauces and seasonings.
- Combine Ingredients: Return the cooked beef belly to the skillet. Mix all the ingredients thoroughly and let them cook for another 2 to 3 minutes, allowing the flavors to blend beautifully.
- Final Seasoning and Garnish: Taste and adjust salt if necessary. Finally, add the green parts of the green onions and give the stir-fry a final toss.
- Serve: Serve hot, straight from the skillet. This dish pairs beautifully with cauliflower rice for a low-carb meal or on its own.
Conclusion
This Low-Carb Chinese Beef Belly Stir-Fry is a delicious, quick meal that combines savory, aromatic flavors with the satisfying texture of tender beef belly and crisp vegetables. Whether you’re on a low-carb diet or just craving a flavorful stir-fry, this dish is a fantastic choice. With minimal ingredients and maximum flavor, it’s sure to become a favorite in your rotation.
Low-Carb Chinese Beef Belly Stir-Fry with Vegetables
A low-carb Chinese stir-fry featuring thinly slicedbeef belly with peppers, green onions, and a blend of ginger, garlic, and soysauce for a flavor-packed dish.
Ingredients
- 1 lb 450 g beef belly (skin-on), thinly sliced
- 2 poblano peppers cut into chunks or julienne, seeds removed
- 3 tablespoons light soy sauce
- 1- inch piece of ginger cut into slivers
- 2 tablespoons garlic minced
- 5 green onions sliced lengthwise, separating the white and green parts
- 1/3 cup cooking wine
- 1 tablespoon sesame oil
- 2 tablespoons Sichuan-style broad bean sauce optional, for added heat and flavor
- 1 teaspoon dark soy sauce optional, for color
- Salt to taste
Instructions
- Prepare the Beef Belly: Start by slicing the beef belly thinly if it isn’t already. Set it aside while you prep the vegetables and seasonings.
- Cook the Beef Belly: Heat a large skillet or wok over medium-high heat. Cook, stirring frequently, until the beef belly is golden brown and crispy, about 5-7 minutes. Remove the beef from the skillet and set it aside, leaving any rendered fat in the skillet.
- Sauté Aromatics: In the same skillet, add the ginger slivers, minced garlic, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
- Add Peppers and Seasonings: Add the poblano peppers to the skillet, stirring to combine. Add the light soy sauce, cooking wine, and, if desired, the dark soy sauce and broad bean sauce to the mixture. Stir well to coat the peppers with the sauces and seasonings.
- Combine Ingredients: Return the cooked beef belly to the skillet. Mix all the ingredients thoroughly and let them cook for another 2 to 3 minutes, allowing the flavors to blend beautifully.
- Final Seasoning and Garnish: Taste and adjust salt if necessary. Finally, add the green parts of the green onions and give the stir-fry a final toss.
- Serve: Serve hot, straight from the skillet. This dish pairs beautifully with cauliflower rice for a low-carb meal or on its own.