Keto Vietnamese Shaking Beef. You are going to see this most often served atop a salad and if that’s what you want then by all means do it and it’s what I did the first time I made it. If presented with just meat I would choose just meat every time. The Vietnamese do not eat as much meat as we do, opting instead for more vegetables & rice. My friend David Diamond @LDLSkeptic told me not to forget meats in 2023 so this keto Vietnamese shaking beef is for you David.
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- 1½ Lbs Steak
- ½ C 1" Sliced Green Onions
- 2 T Garlic Paste***
- 2 T Allulose
- 2 T Tamari
- 1 T Fish Sauce
- 2 Limes (Divided)
- 1-2 T Olive Oil
- 2 T Butter
- 1 t Maggi Sauce (Optional and Only If You Have It)
- ¼ C Cilantro (Garnish)
- Put Sweetener, garlic, tamari, fish sauce and juice of 1 lime into a plastic zip bag.
- Cut beef into ¾”-1” pieces, add to bag, and massage until completely coated.
- Add sliced green onions to bag.
- Marinate for about an hour.
- Heat 1 T olive oil to hot, add ½ the beef and cooking quickly, brown all sides. Set aside.
- Repeat with second ½.
- Add all left-over marinade, Maggi Seasoning if you have it, and return beef to pan just to heat quickly.
- Swirl in 2 T butter 1 T at a time.
- Garnish with chopped cilantro and wedge of 2nd lime.
- 6 Servings
- 391 Calories, 63.1g Protein, 12.0g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
- Since good tender meat has gotten so expensive, I am now using the little known hanger steak. For me, it is the right size to make bigger chunks of beef as I like my meat on the rather rare side.
- Also good with paper thin slices of purple onion garnishing.