Beef and Shirataki Noodles
Created by Rhonda Plata
ChefRhonda PlataDifficultyBeginnerIt only takes a handful of ingredients and less than 20 minutes to make a beef and shirataki noodle bowl that is both delicious and completely customizable. Serve with keto miso-glazed eggplant on the side.
Nutrition Facts
Servings 2
5g
Net Carbs
Net Carbs
- Amount Per Serving
- Calories 228
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 5g2%
- Dietary Fiber 0g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
⅓ tsp extra-virgin olive oil
2 tbsp red onion(diced)
8 oz extra-lean ground beef
1 ½ tbsp coconut aminos
1 tsp keto brown sugar
12 oz shirataki noodles(rinsed)
1 stalk green onion(chopped)
Directions
1
Warm the oil in a pan over medium heat. Add the onion and sauté for two to three minutes or until soft. Add the beef, breaking it up as it cooks. Cook for seven to eight minutes, stirring occasionally.
2
In a small bowl, whisk together the coconut aminos and coconut sugar. Add the mixture to the pan along with noodles. Stir and cook for two to three minutes until the noodles are reheated.
3
Divide evenly between bowls and top with green onion. Enjoy!
Ingredients
Ingredients
⅓ tsp extra-virgin olive oil
2 tbsp red onion(diced)
8 oz extra-lean ground beef
1 ½ tbsp coconut aminos
1 tsp keto brown sugar
12 oz shirataki noodles(rinsed)
1 stalk green onion(chopped)
Directions
Directions
1
Warm the oil in a pan over medium heat. Add the onion and sauté for two to three minutes or until soft. Add the beef, breaking it up as it cooks. Cook for seven to eight minutes, stirring occasionally.
2
In a small bowl, whisk together the coconut aminos and coconut sugar. Add the mixture to the pan along with noodles. Stir and cook for two to three minutes until the noodles are reheated.
3
Divide evenly between bowls and top with green onion. Enjoy!
