I am keeping with the theme of simplicity this week. Just got back and have more travelling to do. The last conference Tony likes to go to because we have the place pretty much memorized. We go every year to the same venue. He also likes to get away from all of the house work.

This week I am doing a recipe for Crispy Chili Beef from Always Delicious. This one will be a challenge because Asian recipes are notorious for being high in sodium. However, I don’t want to totally delete them from our menu. This recipe is in need of veggies too. A little rice and I think this will be a treat!

Here are the original stats:

Here’s what I changed:

• I replaced the soy sauce with an ultra low sodium variety to reduce the sodium.
• I replaced the honey with a sugar free variety to reduce the sugar.
• I added red bell pepper to increase the vitamins A and C.
• I added cabbage and green beans for a low carb alternative to rice to bulk out the dish.

Here are the final stats:

Here is the final recipe:

Crispy Chili Beef

Serves 10

For the beef

• 1 ½ pounds steak sliced against the grain into thin strips
• ½ onion
• 2 garlic cloves
• 2- inch piece peeled fresh ginger
• 1 tablespoon ultra lower-sodium soy sauce
• 1 cup potato starch divided
• 1 1/2 tablespoons olive oil
• 3 red bell peppers, chopped
• 1 large head of cabbage, chopped
• 2 pounds green beans

For the sauce

• 6 tablespoons sugar free honey
• 1/4 cup ultra low sodium soy sauce
• 6 tablespoons water
• 1 tablespoon hoisin sauce
• 1 tablespoon white wine
• 1 1/2 teaspoons sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 to 2 fresh chilis

1. To make the marinade, in a food processor, combine the onion, garlic, ginger, and soy sauce and process to a paste.
2. In a medium bowl, combine the beef and marinade and toss to coat the meat well. Let marinate at room temperature for 15 to 20 minutes or cover and refrigerate for longer marinating time (you can marinate as long as overnight).
3. Fill a large, wide skillet, Dutch oven, or a wok with the oil and heat over medium-high heat.
4. Sprinkle the potato starch into the beef, tossing with your hands to coat each piece of meat well.
5. Once the oil begins to shimmer, stir fry the beef strips. Add the meat in batches so as to not crowd the pan. Cook the meat, turning once or twice, until nice and golden brown on all sides. This should take about 4 minutes or so per batch.
6. Transfer the meat to a plate lined with paper towels to drain while you fry the remaining batches.
7. Add in cabbage and cook until wilted, remove from the pan.
8. Add in red bell pepper and cook until soft, remove from the pan.
9. Add in green beans and cook until browned, remove from the pan.
10. Combine meat, green beans, and red bell pepper in a bowl.  Place cabbage on a serving platter.
11. Once all of the meat and veggies are cooked, make the sauce. In a medium bowl, combine the honey, ¼ cup soy sauce, water, hoisin sauce, white wine, sesame oil, and vinegar.
12. Drain the oil from the pot or skillet you cooked the meat in or use a new pan. Heat the pan over medium-high heat and add the sauce mixture. Cook, stirring occasionally, until the mixture comes to a boil.
13. Meanwhile, mix the cornstarch and water.
14. Once the sauce boils, stir in the cornstarch slurry and cook, stirring, just until the mixture thickens. This will happen quickly—about 30 seconds or so. Remove from the heat and then immediately add the beef and vegetables. Toss to coat completely in the sauce.
15. Serve immediately, garnished with chile peppers, scallions, and/or sesame seeds as desired.