Keto Beef Yakisoba
Elevate your low-carb dining experience with this Keto Beef Yakisoba, a nutritious twist on the classic Japanese stir-fried noodle dish. Instead of traditional noodles, this recipe features spiralized zucchini noodles, making it completely keto-friendly and packed with fresh vegetables like bell peppers, carrots, and shiitake mushrooms. Tender, thinly sliced beef sirloin is seared to perfection and coated in a savory sauce made with soy sauce, coconut aminos, and sesame oil for an irresistible umami flavor. Ready in just 35 minutes, this quick and easy keto yakisoba is the perfect one-pan meal for busy weeknights. Garnished with green onions and sesame seeds, it’s vibrant, flavorful, and satisfying—proving that clean eating can be truly delicious! Ideal for keto dieters, low-carb enthusiasts, or anyone looking for a lighter take on comfort food, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 pound Beef sirloin
- 2 tablespoons Coconut oil
- 1 medium Bell pepper
- 1 small Carrot
- 4 ounces Shiitake mushrooms
- 1 teaspoon Ginger
- 2 cloves Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 2 pieces Green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Spiralize the zucchinis to create zucchini noodles and set aside.
Slice the beef sirloin thinly across the grain for tenderness.
Heat a large wok or frying pan over medium-high heat and add 1 tablespoon of coconut oil.
Once hot, add the sliced beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
Slice the bell pepper into thin strips, peel the carrot and julienne it, and slice the mushrooms.
In the same pan, add the remaining tablespoon of coconut oil, then add the ginger, minced garlic, bell pepper, carrot, and mushrooms. Stir-fry for 3 minutes until the vegetables are tender-crisp.
Return the beef to the pan along with the spiralized zucchini noodles.
In a small bowl, mix together the soy sauce, coconut aminos, rice vinegar, and sesame oil. Pour this sauce into the pan, tossing everything to coat evenly.
Stir-fry for an additional 2-3 minutes until everything is heated through and the zucchini noodles have slightly softened.
Season with salt and black pepper to taste.
Chop the green onions and sprinkle them along with sesame seeds over the dish.
Serve hot, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.1 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 183 mg | 14% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3760 mg | 80% | |
*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.
