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.
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.
Our Low Carb Asian Style Shredded Beef is tender, succulent meat infused with garlic, ginger, chilli, and our very own Low Carb Hoisin Sauce.
Add the Low Carb Hoisin Sauce, tamari, 5 spice and pepper, mix well.
Place the lid on your pressure cooker, heat until pressurised then drop to low heat and cook for 1 ½ hours.
Add the reduced liquid into the shredded beef. Store covered in the fridge for up to 1 week, or freeze up to 3 months.
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!
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.