Low Carb Stir-Fried Noodles with Beef and Vegetables
Delight your taste buds with this flavorful and wholesome Low Carb Stir-Fried Noodles with Beef and Vegetables recipe, a perfect option for healthy weeknight dinners. Featuring tender slices of beef sirloin, a vibrant medley of carrots, bell peppers, broccoli, and aromatic garlic-ginger seasoning, this dish swaps traditional noodles for zucchini zoodles—keeping it low-carb and packed with nutrients. The quick stir-fry technique ensures maximum flavor with minimal effort, while a savory soy-sesame sauce ties everything together beautifully. Ready in under 40 minutes, this one-pan wonder is both keto-friendly and gluten-free, making it ideal for clean eating. Serve it hot and garnish with fresh green onions and sesame seeds for a restaurant-quality finish!
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Recipe Information
Ingredients
- 300 grams beef sirloin, thinly sliced
- 3 medium zucchini (for zoodles)
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 3 tablespoons soy sauce (low-sodium)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set aside.
In a small bowl, mix the soy sauce, sesame oil, minced garlic, and grated ginger. Set aside.
Season the sliced beef with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir-fry the red bell pepper, carrot, and broccoli florets for 4-5 minutes until tender-crisp.
Return the beef to the skillet and pour in the sauce mixture. Toss everything to coat evenly and cook for an additional 2 minutes to combine the flavors.
Add the zucchini noodles to the skillet and toss gently to mix with the beef and vegetables. Cook for 2-3 minutes, just until the zoodles are slightly softened.
Taste and adjust seasoning if necessary.
Serve hot, garnished with green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 23.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3537 mg | 75% | |
*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.
