Keto Lagman
Discover a low-carb twist on the traditional Central Asian dish with this flavorful Keto Lagman recipe! Packed with tender strips of beef, vibrant bell peppers, carrots, and aromatic spices, this dish is elevated by the addition of zucchini noodles (zoodles) for a guilt-free alternative to pasta. A rich tomato-based sauce infused with cumin, garlic, and a touch of cayenne pepper ties the dish together, delivering bold and satisfying flavors that are both keto-friendly and protein-rich. Perfect for busy weeknights, this one-pan wonder comes together in under an hour and is best served fresh with a garnish of cilantro for a pop of freshness. Whether you're following a keto diet or just seeking a healthier spin on comfort food, this dish is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 500 grams beef (sirloin or flank steak)
- 1 large red bell pepper
- 1 medium carrot
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 250 milliliters beef broth
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 0.5 bunch fresh cilantro
Instructions
Use a spiralizer to turn the zucchinis into noodles (zoodles). Set aside on a paper towel to absorb excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cut the beef into thin strips and sauté in the skillet until browned on all sides. Remove and set aside.
Slice the onion, bell pepper, and carrot into thin strips. Mince the garlic.
In the same skillet, add another tablespoon of olive oil and sauté the onion and garlic until fragrant and translucent.
Add the bell pepper and carrot to the skillet and continue to stir fry for about 5 minutes until they are slightly tender.
Return the beef to the skillet. Stir in the tomato paste, beef broth, and soy sauce.
Sprinkle the mixture with cumin, cayenne pepper, black pepper, and salt. Stir well to combine and simmer on low heat for about 15 minutes.
Meanwhile, in another skillet, quickly stir fry the zoodles in a splash of olive oil for 2-3 minutes just to warm them without losing crunch.
Serve the beef and vegetable mixture over the zoodles and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 12295 mg | 535% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 73.4 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5083 mg | 108% | |
*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.
