Low Carb Cashew Beef
This 20-minute Ginger Cashew Beef is my favorite homemade take-out style dinner. Inspired by one of my favorite recipes from Tieghan of Half Baked Harvest, this low-carb version features thinly sliced steak and cashews cooked in the same golden buttery, sweet and spicy sauce but with a few substitutions to keep the carbs and sugar low.
6
Servings
641
Calories
47.7g
Fat
38.9g
Protein
14.3g
Net Carb
16.9g
Total Carbs
It’s not that hard to turn your favorite recipes keto. Like turning fried rice into cauliflower fried rice or teriyaki sauce into a sugar-free version, you just use ingredient swaps that are lower in carbs but give a similar taste or texture without too much compromise on flavor.
I found a way to do that with this dish and was able to cut in the carbs by 2/3’s!
How this recipe differs from Half Baked Harvest
- Mine is low carbs & lower calories – Tieghan’s recipe comes to 47.9 total carbs per serving and almost 800 calories and that’s not including the mango jalapeno salsa. By substituting some of the ingredients, I got the carbs down to less than 15 carbs per serving and only 641 calories. There are ways to lower the carbs even more and I’ll explain later.
- Used a low-sugar sweet chili sauce – In original recipe, she uses a brand of sweet chili sauce that has 7 grams of carbs per tablespoon and is made with cane sugar and fructose. The brand I use only has 1 gram of carb per tablespoon and is sweetened with real fruit juices.
- Onion for shallot – Shallot can offer a dish a garlicky onion flavor; however, shallot is higher in carbs than onion. There are 16.8 g of carbs per 100 grams of shallot but only 9.3 g of carbs for the same amount of onion. Instead of adding shallot to the recipe, I use a combination of yellow onion and garlic to add similar flavor.
- Coconut cauliflower rice – Half Baked Harvest uses Jasmine rice to make her coconut rice. Jasmine rice is a white rice that is loaded with carbs. One cup of jasmine rice has about 45 carbs in it. Instead, I use cauliflower rice to make coconut rice. One cup of cooked cauliflower rice has 8 grams of carbohydrates and 4 net carbs.
Keto Cashew Beef Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Low Carb Cashew Beef Ingredients
2 pounds flank or skirt steak - 3 tablespoons avocado oil
- 1 tablespoon arrowroot powder
- 1 teaspoon black pepper
- 1½ cups broccoli florets
- 1/4 medium yellow onion. diced
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 cup cashews
- 1/3 cup soy sauce, tamari or liquid aminos
- 1/3 cup sweet chili sauce
- 2 tablespoons rice vinegar
Coconut Cauliflower Rice Ingredients
- 1 medium head cauliflower (enough to yield 4 cups of riced cauliflower)
- 2 tablespoons avocado oil
- 1/4 medium yellow onion, diced
- 1/4 teaspoon salt
- 1 cup canned coconut milk
Low Carb Cashew Beef Directions
-
Thinly slice the steak
Slice steak into thin strips, against the grain.
Ingredients
- 2 pounds flank or skirt steak
-
Sear the steak
In a large skillet, heat avocado oil to medium-high heat. Add sliced steak, arrowroot powder and black pepper. Stir to combine. Let cook over until seared (about 5 minutes).
Ingredients
- 3 tablespoons avocado oil
- 1 tablespoons arrowroot powder
- 1 teaspoon black pepper
Quick Tip
May need to work in batches depending on the size of the skillet in order to prevent the steak from steaming instead of searing. -
Add the veggies and nuts
Add broccoli florets and diced onion to the skillet. Stir to combine. Mix in butter, minced garlic, ground ginger and cashews. Let cook for 2 minutes or until the steak starts to get crispy.
Ingredients
- 1½ cups broccoli florets
- 1/4 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ginger powder
- 1 cup cashews
-
Get saucy
Stir in soy sauce, sweet chili sauce and rice vinegar. Cook until sauce slightly thickens. Remove from heat.
Ingredients
- 1/3 cup soy sauce
- 1/3 cup sweet chili sauce
- 2 tablespoons rice vinegar
-
Make cauliflower rice
Cut the cauliflower into small pieces, removing the stems. Working in batches, place 1 cup of the cauliflower pieces in the food processor at a time and pulse until it looks like rice. Empty into a bowl and repeat processing until you have 4 cups.
Ingredients
- 1 medium cauliflower head
Quick Tip
Can use bagged riced cauliflower or frozen cauliflower rice as well and skip this step. -
Flavor components for coconut rice
Heat 2 tablespoons avocado oil in a large skillet over medium heat for 1 minute. Add the remaining onion and cook for about 2 minutes, stirring constantly. Mince the remaining garlic and add to the skillet. Sauté for an additional minute, stirring so it doesn’t burn.
Ingredients
- 2 tablespoon avocado oil
- 1/4 medium yellow onion, diced
- 3 cloves garlic, minced
-
Cook cauliflower rice
Add the cauliflower rice and the salt to the skillet and cook, stirring occasionally, for about 3-5 minutes until tender.
Ingredients
- 1/4 teaspoon salt
-
Finish coconut rice
Add coconut milk to the rice and cook for about 5 minutes, stirring occasionally, until the liquid has evaporated and the cauliflower rice is cooked through. Season with salt and pepper to your liking.
Ingredients
- 1 cup canned coconut milk
Quick Tip
Mix the coconut milk so it's uniform and creamy before adding it to the cauliflower rice. -
Finish the dish
Pour cashew beef mixture over coconut rice. Garnish with lime zest, cilantro and diced jalapeno.
