Paleo Beef Kway Teow
Dive into the wholesome flavors of this Paleo Beef Kway Teow, a healthier spin on the classic Malaysian stir-fry noodle dish. By swapping out traditional rice noodles for fresh zucchini noodles, this recipe stays low-carb and gluten-free while delivering bold, umami-packed flavors. Tender slices of marinated beef sirloin are stir-fried to perfection with garlic, ginger, and vibrant red bell peppers, then combined with silky egg ribbons for a dish that's hearty yet light. The use of coconut aminos and fish sauce lends a savory depth without refined sugars or soy, making it perfect for those following a paleo or clean-eating lifestyle. Ready in just 40 minutes, this one-pan meal is a satisfying weeknight dinner that’s bursting with color, texture, and flavor.
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Ingredients
- 4 medium zucchini
- 1 pound beef sirloin
- 0.25 cup coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 inch fresh ginger
- 1 whole red bell pepper
- 3 stalks green onions
- 2 large egg
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional: crushed red pepper flakes
Directions
Step 1
Start by spiralizing the zucchinis to create noodle-like strands. If you don't have a spiralizer, you can use a julienne peeler. Set aside the zucchini noodles.
Step 2
Cut the beef sirloin into thin slices, about 1/4 inch thick, across the grain. In a bowl, combine the coconut aminos, fish sauce, and sesame oil. Add the beef slices, tossing to coat well. Allow to marinate while preparing other ingredients.
Step 3
Finely mince the garlic and ginger. Thinly slice the red bell pepper and chop the green onions, keeping the white parts separate from the green tops.
Step 4
In a small bowl, beat the eggs and season with a pinch of salt and pepper.
Step 5
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Pour in the beaten eggs and swirl the pan to create a thin omelette. Once the eggs are set, remove them from the pan and thinly slice them into strips. Set aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to high, then add the marinated beef strips, along with their marinade. Stir-fry the beef for about 3 to 4 minutes, until just browned.
Step 7
Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 1 minute until fragrant.
Step 8
Add the sliced red bell pepper and zucchini noodles to the skillet. Stir-fry everything together for about 3 to 4 minutes until the zucchini noodles are just tender and mixed well with the beef.
Step 9
Finally, toss in the sliced egg strips, green tops of the green onions, and optional crushed red pepper flakes if using. Combine for another minute, ensuring everything is well integrated.
Step 10
Serve hot, adjusting seasoning with additional coconut aminos or pepper as desired.
Nutrition Facts
| Serving size | (1652.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2093.2 |
| Total Fat 128.2g | 0% |
| Saturated Fat 38.3g | 0% |
| Polyunsaturated Fat 13.0g | |
| Cholesterol 844.6mg | 0% |
| Sodium 10293.1mg | 0% |
| Total Carbohydrate 87.4g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 72.6g | |
| Protein 145.9g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 345.7mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 4059.6mg | 0% |
Source of Calories