Keto Beef Kway Teow

Turn your favorite stir-fried noodle dish into a low-carb masterpiece with this Keto Beef Kway Teow! This recipe swaps traditional rice noodles for zucchini noodles, keeping all the bold and savory flavors you crave while staying keto-friendly. Tender slices of beef sirloin are stir-fried to perfection and combined with aromatic garlic, sizzling red chili, crispy bean sprouts, and a rich umami-packed sauce made with soy (or coconut aminos), oyster sauce, sesame oil, and fish sauce. Quick and easy to prepare in just 35 minutes, this dish is ideal for a weeknight dinner or an effortless meal prep option. Garnished with fresh green onions, it's a satisfying, guilt-free twist on a Malaysian classic that doesn’t skimp on taste or texture. Perfect for keto dieters or anyone craving a healthier take on beef kway teow!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 300 grams Beef sirloin steak
• 3 large Zucchini
• 3 cloves Garlic
• 2 tablespoons Soy sauce (or coconut aminos for strict keto)
• 1 tablespoon Oyster sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Fish sauce
• 1 large Egg
• 100 grams Bean sprouts
• 2 stalks Green onions
• 1 medium Red chili
• 2 tablespoons Cooking oil
• 0.5 teaspoons Black pepper
• 0 to taste Salt

Directions

Step 1

Start by preparing the zucchini noodles. Use a spiralizer to create noodle-like strands from the zucchini. Set aside on a clean kitchen towel to release excess moisture.

Step 2

Slice the beef sirloin thinly across the grain to ensure tenderness during cooking.

Step 3

Mince the garlic cloves. Slice the green onions, separating the white from the green parts. Thinly slice the red chili and set aside.

Step 4

In a small bowl, combine the soy sauce (or coconut aminos), oyster sauce, sesame oil, and fish sauce. Mix well and set aside.

Step 5

Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced beef in a single layer and stir-fry for 1-2 minutes until brown. Remove the beef and set aside.

Step 6

In the same wok, add the remaining tablespoon of cooking oil. Add the minced garlic, the white part of the green onions, and the red chili slices. Stir-fry for about 30 seconds until fragrant.

Step 7

Push the aromatics to the side of the wok and crack the egg into the center. Scramble it lightly and allow it to cook through.

Step 8

Add the zucchini noodles to the wok and toss together with the cooked egg and aromatics. Stir-fry for 2-3 minutes until the noodles are just tender.

Step 9

Return the cooked beef to the wok and pour in the sauce mixture. Toss everything together to coat the ingredients well with the sauce.

Step 10

Add the bean sprouts and the green part of the green onions. Stir-fry for another 1-2 minutes to heat through. Season with salt and black pepper according to taste.

Step 11

Serve the Keto Beef Kway Teow hot, garnished with additional sliced chili if desired.

Nutrition Facts

Serving size	(1376.2g)

Amount per serving	% Daily Value*
Calories	1447.5

Total Fat 84.4g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 429.5mg	0%
Sodium 13279.7mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 9.5g	0%
Total Sugars 58.9g
Protein 100.1g	0%

Vitamin D 53.8IU	0%
Calcium 273.0mg	0%
Iron 12.2mg	0%
Potassium 3244.5mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 27.5%

Carbs: 20.3%