Keto Beef Kway Teow
Savor the bold and savory flavors of Keto Beef Kway Teow, a low-carb twist on the beloved Malaysian street food classic. This recipe swaps out traditional rice noodles for light and nutrient-rich zucchini noodles, keeping it keto-friendly without compromising on taste. Tender strips of beef sirloin are stir-fried with fragrant garlic, red chili, and a rich, umami-packed sauce made with soy (or coconut aminos), oyster sauce, sesame oil, and fish sauce. Enhanced by crunchy bean sprouts, scrambled egg, and fresh green onions, this dish delivers all the warmth and complexity you'd expect from a traditional Kway Teow while fitting perfectly into your ketogenic lifestyle. Quick to prepare in just 35 minutes, this wholesome, gluten-free meal is perfect for busy nights or when you’re craving bold Asian-inspired flavors. Garnish with extra chili for a spicy kick, and enjoy a guilt-free indulgence that's brimming with freshness and excitement! Keywords: keto beef kway teow, low-carb noodles, zucchini noodles stir-fry, keto Malaysian recipes, Asian-inspired keto dish.
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Recipe Information
Ingredients
- 300 grams Beef sirloin steak
- 3 large Zucchini
- 3 cloves Garlic
- 2 tablespoons Soy sauce (or coconut aminos for strict keto)
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Fish sauce
- 1 large Egg
- 100 grams Bean sprouts
- 2 stalks Green onions
- 1 medium Red chili
- 2 tablespoons Cooking oil
- 0.5 teaspoons Black pepper
- to taste Salt
Instructions
Start by preparing the zucchini noodles. Use a spiralizer to create noodle-like strands from the zucchini. Set aside on a clean kitchen towel to release excess moisture.
Slice the beef sirloin thinly across the grain to ensure tenderness during cooking.
Mince the garlic cloves. Slice the green onions, separating the white from the green parts. Thinly slice the red chili and set aside.
In a small bowl, combine the soy sauce (or coconut aminos), oyster sauce, sesame oil, and fish sauce. Mix well and set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced beef in a single layer and stir-fry for 1-2 minutes until brown. Remove the beef and set aside.
In the same wok, add the remaining tablespoon of cooking oil. Add the minced garlic, the white part of the green onions, and the red chili slices. Stir-fry for about 30 seconds until fragrant.
Push the aromatics to the side of the wok and crack the egg into the center. Scramble it lightly and allow it to cook through.
Add the zucchini noodles to the wok and toss together with the cooked egg and aromatics. Stir-fry for 2-3 minutes until the noodles are just tender.
Return the cooked beef to the wok and pour in the sauce mixture. Toss everything together to coat the ingredients well with the sauce.
Add the bean sprouts and the green part of the green onions. Stir-fry for another 1-2 minutes to heat through. Season with salt and black pepper according to taste.
Serve the Keto Beef Kway Teow hot, garnished with additional sliced chili if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 13280 mg | 577% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 58.9 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
