Paleo Beef Kway Teow
Dive into a healthier twist on a classic Southeast Asian dish with this Paleo Beef Kway Teow recipe! This vibrant stir-fry swaps traditional rice noodles for tender, spiralized zucchini noodles, making it both grain-free and packed with nutrients. Juicy strips of marinated beef sirloin are stir-fried to perfection alongside crisp red bell peppers, aromatic garlic, and ginger, all brought together with bold umami flavors from coconut aminos and fish sauce. A light, golden egg omelette adds protein and texture, while a hint of sesame oil and optional red pepper flakes infuse the dish with depth and heat. Ready in just 40 minutes, this wholesome, flavor-packed recipe is perfect for a quick, satisfying weeknight dinner that's Paleo-friendly, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound beef sirloin
- 0.25 cup coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 inch fresh ginger
- 1 whole red bell pepper
- 3 stalks green onions
- 2 large egg
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional: crushed red pepper flakes
Instructions
Start by spiralizing the zucchinis to create noodle-like strands. If you don't have a spiralizer, you can use a julienne peeler. Set aside the zucchini noodles.
Cut the beef sirloin into thin slices, about 1/4 inch thick, across the grain. In a bowl, combine the coconut aminos, fish sauce, and sesame oil. Add the beef slices, tossing to coat well. Allow to marinate while preparing other ingredients.
Finely mince the garlic and ginger. Thinly slice the red bell pepper and chop the green onions, keeping the white parts separate from the green tops.
In a small bowl, beat the eggs and season with a pinch of salt and pepper.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Pour in the beaten eggs and swirl the pan to create a thin omelette. Once the eggs are set, remove them from the pan and thinly slice them into strips. Set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to high, then add the marinated beef strips, along with their marinade. Stir-fry the beef for about 3 to 4 minutes, until just browned.
Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 1 minute until fragrant.
Add the sliced red bell pepper and zucchini noodles to the skillet. Stir-fry everything together for about 3 to 4 minutes until the zucchini noodles are just tender and mixed well with the beef.
Finally, toss in the sliced egg strips, green tops of the green onions, and optional crushed red pepper flakes if using. Combine for another minute, ensuring everything is well integrated.
Serve hot, adjusting seasoning with additional coconut aminos or pepper as desired.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 10293 mg | 448% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 72.6 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 346 mg | 27% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4060 mg | 86% | |
*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.
