I have either forgotten what a great texture shaved meat is OR I figured that it’s only something you can get at restaurants and I left it at that. But as it turns out, you can have shaved meat at home and it…is…de-licious.
You can do everything from Philly cheesesteaks to Korean bulgogi. I chose a sort of stir fry and it was absolutely mouth-watering!
You can do any type of variation on this dish that works for you…I used whatever veggies I had in the fridge and threw in a few toasted nuts and this dish was just BURSTING with umami flavor.
When it comes to getting your hands on this type of protein, you have a couple choices: buy it pre-packaged shaved meat at the market, ask the butcher to slice it thin for you, or you can slice it at home by following these easy steps.
Shall we get started? Let’s do it!
Ingredients:
For the sauce
1/4 cup low sodium soy sauce
1 tsp powdered monk fruit sweetener, optional
3 tbs rice wine vinegar
2 tbs corn starch (or arrowroot powder – replaces cornstarch in a 2:1 ratio)
2 tsp garlic paste
Sliced ginger or ginger paste optional
For the skillet
1 lb shaved pork (sub in beef or chicken if desired)
1 bunch thin asparagus, washed and chopped
8 oz sliced white mushrooms or shiitake mushrooms
8 oz fresh spinach
1/4 cup peanuts
1/4 cup sliced almonds
sesame seeds, optional
Directions:
Prep the sauce by mixing all the sauce ingredients and stirring vigorously, either with a fork or whisk.
Brown pork in large oiled skillet on medium-high heat then set aside. (Don’t worry about slightly undercooking as it will go back in the skillet later.)
Add a bit more oil to skillet and add chopped asparagus on medium heat. Stir continuously until asparagus turns bright green.
Add in mushrooms and stir until soft.
Make a hole in the center of the skillet and slowly add in spinach by the handful, stirring continuously.
Once veggies are cooked, turn down the heat a bit and add the pork back into the skillet.
Drizzle sauce over the top, coating the meat and veggies.
Once mixture is coated, cover and let simmer on low heat.
While skillet is simmering, dry toast the almonds and peanuts until they are fragrant. (Important! Once the nuts have toasted, take them out of the skillet or they will continue to cook and then burn.)
Stir nuts into the skillet mixture and sprinkle sesame seeds on top.
Serve and enjoy!
(Leftovers can be stored in an airtight container in the fridge for 3-4 days.)
