Low Carb Gyudon (Japanese Beef Bowl)
Elevate your weeknight dinner routine with this flavorful and guilt-free Low Carb Gyudon, a Japanese Beef Bowl reimagined to suit a low-carb lifestyle! Tender, thinly sliced beef and sweet sautéed onions are simmered in a rich and savory broth made with dashi, soy sauce, and mirin, enhanced by hints of garlic and ginger for authentic depth. Instead of traditional rice, this dish shines with shirataki noodles, providing a satisfying texture while keeping carbs in check. Finished with a sprinkle of fresh green onions, this quick and easy meal is ready in just 30 minutes and offers all the comforting warmth of classic Gyudon without compromising your health goals. Perfect for keto enthusiasts and Japanese food lovers alike!
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Recipe Information
Ingredients
- 300 grams Thinly sliced beef (such as ribeye or sirloin)
- 400 grams Shirataki noodles
- 1 medium Onion
- 2 stalks Green onions (scallions)
- 250 milliliters Dashi broth
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sukiyaki sauce (optional, for extra flavor)
- 2 teaspoons Erythritol or your preferred low-carb sweetener
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 teaspoon Sesame oil
Instructions
Rinse and drain the shirataki noodles thoroughly under cold water. Then, set aside.
Peel and thinly slice the onion. Chop the green onions and set aside for garnish.
In a large pan or skillet, heat the sesame oil over medium heat.
Add the sliced onions to the pan and sauté until they become translucent, about 4-5 minutes.
While the onions are cooking, mix the dashi broth, soy sauce, mirin, sukiyaki sauce (if using), erythritol, ginger, and garlic in a bowl.
Add the thinly sliced beef to the pan with the onions, and cook until the beef is browned, about 3-4 minutes.
Pour the sauce mixture over the beef and onions in the pan, stir to combine, and bring to a gentle boil.
Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld.
In a separate pan, dry sauté the rinsed shirataki noodles over medium heat for 1-2 minutes to remove excess water.
Divide the noodles into two serving bowls.
Top the noodles with the beef and onion mixture, including a good amount of the broth.
Garnish with the chopped green onions before serving.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 24.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1414 mg | 30% | |
*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.
