Low Carb Beef with Beancurd & Mushroom

Savor the perfect balance of bold flavors and wholesome ingredients with this Low Carb Beef with Beancurd & Mushroom recipe. Tender slices of beef sirloin are stir-fried alongside earthy shiitake mushrooms and protein-packed firm tofu, all brought together in a rich, savory sauce seasoned with soy, sesame oil, and a touch of red chili flakes for gentle heat. Infused with aromatic garlic and ginger, this dish comes together in just 35 minutes, making it ideal for busy weeknights. Whether you serve it as is or atop fluffy cauliflower rice, this keto-friendly meal is a delicious way to enjoy a healthy, satisfying dinner without sacrificing flavor. Perfect for fans of stir-fry dishes, this low-carb delight is sure to become a household favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin, thinly sliced
• 350 grams Firm beancurd (tofu)
• 200 grams Shiitake mushrooms, sliced
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 3 pieces Green onions, chopped
• 0.5 teaspoon Red chili flakes
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 100 milliliters Beef or chicken stock
• 1 tablespoon Cornstarch
• 1 tablespoon Water

Directions

Step 1

Start by pressing the firm beancurd to remove excess moisture, then cut it into bite-sized cubes.

Step 2

In a small bowl, mix together the cornstarch and water to create a slurry. Set aside.

Step 3

Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of olive oil.

Step 4

Add the sliced beef to the skillet and stir-fry until it is browned and just cooked through, about 3-5 minutes. Remove the beef from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Add the minced garlic, grated ginger, and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until the garlic is aromatic and the mushrooms have softened.

Step 6

Add the beancurd cubes to the mushrooms, gently tossing to coat them in the oil and aromatics. Cook for another 2 minutes.

Step 7

Return the beef to the skillet, combining it with the mushrooms and beancurd.

Step 8

Add the soy sauce, sesame oil, red chili flakes, salt, and black pepper to the skillet. Stir well to evenly coat all the ingredients.

Step 9

Pour in the beef or chicken stock and bring the mixture to a gentle simmer.

Step 10

Stir in the cornstarch slurry and continue cooking for about 3 minutes, or until the sauce has thickened.

Step 11

Adjust the seasoning to taste. If desired, add more soy sauce or a pinch more chili flakes for extra heat.

Step 12

Remove from heat and garnish with chopped green onions before serving.

Step 13

Serve hot, as is or over steamed cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1337.1g)

Amount per serving	% Daily Value*
Calories	2424.8

Total Fat 161.2g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 14.4g
Cholesterol 352.1mg	0%
Sodium 3062.9mg	0%
Total Carbohydrate 45.9g	0%
Dietary Fiber 15.3g	0%
Total Sugars 8.6g
Protein 196.6g	0%

Vitamin D 36IU	0%
Calcium 2516.4mg	0%
Iron 25.4mg	0%
Potassium 3497.6mg	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: 59.9%

Protein: 32.5%

Carbs: 7.6%