Low Carb Beef Rice Noodle Roll
Elevate your weeknight dinner game with this flavorful and healthy Low Carb Beef Rice Noodle Roll! This innovative twist on the classic Asian-inspired dish swaps traditional rice noodles for tender zucchini spirals, creating a guilt-free alternative packed with nutrients. Ground beef is sautéed to perfection with aromatic garlic and ginger, then infused with a savory blend of soy sauce, oyster sauce, sesame oil, and coconut aminos for a mouthwatering umami kick. Tossed together with crisp zucchini noodles and garnished with fresh green onions, this dish is quick and easy to prepare, ready in just 45 minutes. Perfect for gluten-free or keto diets, this one-skillet wonder not only delights your taste buds but also keeps your carb count in check. Pair with a drizzle of chili sauce for an irresistible spicy finish!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 2 medium Zucchini
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 stalks Green onions
- 1 tablespoon Coconut aminos
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 tablespoon Chili sauce
Instructions
Spiralize the zucchinis into noodles using a spiralizer.
Mince the garlic and ginger, and slice the green onions thinly.
In a large skillet over medium heat, add 1 tablespoon of coconut oil.
Add minced garlic and ginger to the skillet. Sauté for about 1 minute until fragrant.
Increase the heat to medium-high, add the ground beef, break it apart and cook for 5-6 minutes until browned.
Stir in soy sauce, oyster sauce, sesame oil, coconut aminos, salt, and black pepper into the beef. Cook for another 2 minutes.
Transfer the cooked beef to a bowl and set aside.
In the same skillet, add another tablespoon of coconut oil, then add the zucchini noodles.
Stir-fry the zucchini noodles for 3-4 minutes until they begin to soften slightly but remain crisp.
Reduce the heat to medium, return the beef mixture to the skillet with the zucchini noodles, and toss everything together until heated through.
Sprinkle sliced green onions over the top.
Serve immediately with chili sauce on the side.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 33.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1733 mg | 37% | |
*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.
