Low Carb Beef Stir-Fry with Noodles
Craving a guilt-free indulgence packed with bold flavors? This Low Carb Beef Stir-Fry with Noodles is the perfect solution for busy weeknights or meal prepping. Tender strips of beef sirloin are marinated with coconut aminos and stir-fried alongside a vibrant mix of red bell pepper, zucchini, and broccoli for a nutrient-rich, colorful dish. Shirataki noodles keep the carb count low while soaking up the savory, aromatic flavors of garlic, ginger, and sesame oil. Ready in just 30 minutes, this quick and easy meal delivers restaurant-quality flavor in the comfort of your own kitchen, and it’s perfect for those following keto, low-carb, or gluten-free diets.
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Recipe Information
Ingredients
- 400 grams Beef sirloin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Coconut aminos
- 3 cloves Garlic cloves
- 1 tablespoons Ginger
- 1 medium Red bell pepper
- 1 cup Broccoli
- 1 medium Zucchini
- 2 packs Shirataki noodles
- 1 tablespoons Sesame oil
- 2 stalks Green onions
Instructions
Start by preparing your ingredients: slice the beef sirloin into thin strips, mince the garlic cloves, grate or mince the ginger, slice the red bell pepper into thin strips, chop the broccoli into bite-sized pieces, and slice the zucchini into half-moons. Chop the green onions and set aside for garnish.
Season the beef strips with salt and pepper. Add 1 tablespoon of coconut aminos and let them marinate for a few minutes while you prepare the other ingredients.
Drain and rinse the shirataki noodles under cold water for at least 2-3 minutes. This helps to get rid of their natural odor. Set aside to drain.
Heat a large, non-stick skillet or wok over medium-high heat. Add sesame oil to the pan.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Increase the heat to high, add the beef to the skillet and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the red bell pepper, broccoli, and zucchini. Stir-fry for about 4-5 minutes until they are just tender but still crisp.
Add the remaining coconut aminos to the vegetables, and stir well to combine the flavors.
Return the beef to the skillet along with the drained shirataki noodles. Toss everything together to heat through for another 2-3 minutes.
Adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with chopped green onions.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 29.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2852 mg | 61% | |
*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.
