Keto Bo Kho, Vietnamese Spicy Beef Stew Recipe

Beef Seasoning:
2 Lbs Beef Stew meat, Brisket or Chuck
5 Tbsp fish sauce
2 Tsp Five Spice Powder
1 Tsp Shurkin Gold (Erythritol Brown Sugar)
2 Tbsp Minced Garlic
1 Tbsp Minced Ginger

3 Tbsp Coconut Oil
3 3 Inch sections of Lemongrass (remove tough outer layers)
1 Tbsp Lemongrass, minced (remove tough outer layers)
2 Tbsp Minced Garlic
1/2 Onion, Sliced Thin
4 Tbsp Tomato Paste
2 Cups Water
4 Cups Beef Stock
2 Cups of Coconut Water
2 Whole star anise
1 Tsp paprika
3 Tbsp Soy Sauce
1 Tsp Black Pepper
2 Tbsp Chili Oil
1 Tsp Ground Annatto
1.5 Cups Bok Choy

2 packages Shirataki Noodles

Thai basil leaves
Thinly sliced raw onion
Lime wedges

Mix 2lbs Stew Meat with 5 Tbsp Fish Sauce, 2 Tsp Five Spice Powder, 1 Tsp Shurkin Gold (Erythritol Brown Sugar) 2 Tbsp Minced Garlic, 1 Tbsp Minced Ginger. Let Marinade 30mins to 1hr to absorb the flavors.

In a large soup pot heat 3 Tbsp coconut oil, add 3 3 Inch sections of lemongrass and heat 1min. Add 1 tbsp minced Lemongrass, 2 Tbsp Minced Garlic, 1/2 Onion, Sliced Thin Cook until onion is translucent. Add Beef, Cook until beef is browned on all sides.

Add 4 Tbsp Tomato Paste, 2 Cups Water, 4 Cups Beef Stock (One Box) 2 cups of Coconut Water, 2 Whole Star Anise, 1 Tsp Paprika, 3 Tbsp Soy Sauce, 1 Tsp Black Pepper, 2 Tbsp Chili Oil, 1 Tsp Ground Annatto. Mix and simmer 1hr or until the meat is fork tender.

Add 1.5 Cups Bok Choy last and simmer until stems are fork tender.

Serve with Shirataki Noodles

Garnish with Cilantro, Thai basil leaves, Thinly sliced raw onion, Jalapenos, Lime wedges, Green Onion

Makes 8 Servings:
307.7 Cals, 20.9g Fat, 6.34 Net Carbs, 19.4g Protein

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