Stir fry was one of the foods I missed most when I moved to a keto diet. Little did I know, though, shirataki noodles make a great substitute, and adding steak and low-carb vegetables makes this a super tasty dinner option. Even better, it only takes a half-hour!
2tablespoonscilantrofreshly chopped (or substitute with parsley, if so desired)
Wash the shirataki noodles thoroughly before boiling 2-3 minutes, draining well once cooked. Place the noodles in a hot dry pan, frying over medium-high heat for 10 minutes. Use tongs to toss your noodles regularly as they cook, ensuring that the noodles won't turn rubbery. Once fried, set in a bowl and set aside.
Meanwhile, cut your steak into thin strips, placing in a large, hot pan greased with 2 tablespoons coconut oil. Season your steak strips with salt and pepper, cooking over medium-high heat, stirring occasionally until cooked through. Use a slotted spoon to transfer your steak to a plate, setting aside.
Regrease the same pan with the remaining 2 tablespoons of coconut oil, cooking the garlic, chile pepper, and ginger over medium heat for 2-3 minutes, until fragrant. Add your mushrooms, cooking an additional 5 minutes. Add your bell pepper slices, coconut aminos, and fish sauce, cooking an additional 3-5 minutes longer.
Lastly, add the bean sprouts, cooked noodles, cooked steak, and cook until all is heated through and mixed well, roughly 1 minute. Remove from heat, add your lime juice, sesame oil, spring onions, and cilantro, mixing well, before serving immediately.
If you haven't ever used shirataki noodles (also sometimes known as konjak or konnyaku noodles), they're great as a low-carb alternative because they're made from the konjak plant. Almost entirely water (and the other 3% fiber), they're almost zero calories and zero carbs, making them a great keto option.
Pot for boiling
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