Whole30 Beef Kway Teow
Transform your favorite takeout classic into a nutritious, hearty meal with this Whole30 Beef Kway Teow recipe! Bursting with bold umami flavors from coconut aminos and fish sauce, this grain-free version of the beloved stir-fried noodle dish is loaded with tender beef, crisp vegetables like broccoli, bell peppers, and carrots, and vibrant aromatics like garlic and ginger. Whole30-compliant rice noodles and a scramble of eggs bring comforting texture, while a squeeze of fresh lime adds the perfect tangy finish. Ready in just 40 minutes, this wholesome dish is perfect for a quick weeknight dinner and is sure to satisfy any craving for healthy comfort food. Whether you're following a Whole30 plan or just looking for a nutrient-packed twist on a classic, this recipe delivers bold flavors, clean ingredients, and unbeatable satisfaction.
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Recipe Information
Ingredients
- 500 grams Beef sirloin, thinly sliced
- 60 milliliters Coconut aminos
- 15 milliliters Fish sauce
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Olive oil
- 1 whole Onion, thinly sliced
- 1 whole Red bell pepper, thinly sliced
- 1 whole Carrot, julienned
- 200 grams Broccoli florets
- 250 grams Rice noodles (Whole30 compliant)
- 2 whole Two eggs, beaten
- 100 grams Bean sprouts
- 2 tablespoons Spring onions, chopped
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the vegetables: mince the garlic, grate the ginger, thinly slice the onion, bell pepper, and carrot, and chop the spring onions. Set these aside.
In a bowl, combine the sliced beef, coconut aminos, fish sauce, minced garlic, and grated ginger. Mix well and let the beef marinate for about 10 minutes.
Cook the rice noodles according to the package instructions until soft. Rinse under cold water and drain. Set aside.
Heat 1 tablespoon of olive oil in a large wok or pan over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until the beef is just cooked through. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced onion and stir-fry for about 2 minutes until translucent.
Add the sliced bell pepper, julienned carrot, and broccoli florets to the pan and stir-fry for another 3-4 minutes until the vegetables are lightly cooked but still crisp.
Push the vegetables to the side of the pan, and pour the beaten eggs into the center. Let the eggs cook undisturbed for about a minute, then scramble them until fully cooked.
Add the pre-cooked noodles, the reserved beef, and bean sprouts to the pan. Toss everything together to combine and heat through.
Season with salt and black pepper to taste. Continue to stir-fry for another 2 minutes until everything is well integrated.
Garnish with chopped spring onions and serve warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 38.0 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2897 mg | 62% | |
*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.
