Keto Spicy Beef Noodle Soup
Warm up with a comforting bowl of Keto Spicy Beef Noodle Soup, a low-carb twist on a classic favorite that perfectly balances bold flavors and wholesome satisfaction. Tender chunks of beef chuck roast simmer in a fragrant broth infused with fresh garlic, ginger, and a kick of red chili flakes, while spiralized zucchini noodles ("zoodles") make for a delightful, keto-friendly substitute for traditional pasta. Enhanced with soy sauce, sriracha, and vibrant toppings like cilantro, green onions, and a squeeze of fresh lime, this nutrient-packed dish takes just 20 minutes of prep time and is ideal for those seeking a hearty, gluten-free meal. Ready in under two hours and serving up to four, this spicy beef noodle soup combines rich flavor, protein, and healthy ingredients—a perfect addition to any low-carb menu.
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Recipe Information
Ingredients
- 1 lb Beef chuck roast (boneless)
- 6 cups Beef broth (low-sodium, keto-friendly)
- 3 pieces Zucchini (medium, spiralized into noodles)
- 2 tbsp Coconut oil
- 3 pieces Garlic cloves (minced)
- 1 tsp Ginger (fresh, grated)
- 1 tsp Red chili flakes
- 2 tbsp Soy sauce (or tamari for gluten-free version)
- 1 tbsp Sriracha sauce
- 2 pieces Green onions (thinly sliced)
- 2 tbsp Cilantro (fresh, chopped)
- 1 piece Lime (cut into wedges)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Trim any excess fat from the beef chuck roast and cut it into bite-sized cubes.
Heat a large pot or Dutch oven over medium-high heat and add coconut oil. Once hot, sear the beef cubes on all sides until brown. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the minced garlic, grated ginger, and red chili flakes. Sauté for 1-2 minutes until fragrant.
Pour the beef broth into the pot, stirring well to deglaze the bottom of the pot and incorporate the flavorful bits.
Add the soy sauce, sriracha sauce, salt, and black pepper to the broth. Stir until combined.
Return the seared beef to the pot, bring the soup to a boil, and then lower the heat to a simmer. Cover and cook for 60-75 minutes until the beef is tender.
While the soup is simmering, spiralize the zucchini into noodles (zoodles) using a spiralizer. Set aside.
Once the beef is tender, taste and adjust seasoning as needed. Add the zoodles to the pot and simmer for 3-5 minutes until softened but still slightly firm.
Ladle the soup into bowls. Garnish with sliced green onions, chopped cilantro, and a lime wedge on the side for squeezing.
Serve hot and enjoy your spicy keto beef noodle soup!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.2 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4253 mg | 90% | |
*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.
