A low carb, Asian-inspired stir fry with ground beef, veggies, noodles, and homemade stir fry sauce. This 20-minute-meal hits all the cravings with my favorite keto hearts of palm noodles.

keto beef and vegetable noodle stir fry on a white plate with two chopsticks and a white background

Give me *all* of the noodles, *all* of the time. The hardest part of keto for me was missing out on pasta and noodle dishes that I love so much. Re-creating these meals to make them low carb and keto has been so much fun!

You already know how obsessed I am with Natural Heaven hearts of palm pasta, but did you know you can use it for Asian-inspired dishes as well? This Keto Beef + Vegetable Noodle Stir Fry is literally everything you love about stir fry, with just a fraction of the carbs! A M A Z I N G.

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

keto beef and vegetable noodle stir fry in a cast iron skillet

Expert Tips + Tricks

So many of you have told me that substitutions really help you tweak recipes to fit into your dietary preferences. I am so happy these are helpful! There are even more notes in the recipe card below.

  • Soy Sauce: Instead of soy sauce you can use tamari (gluten free) or coconut aminos (gluten free + whole30). Same quantity for both substitutions. These will both change the carb count in the nutrition information, so adjust accordingly.
  • Sriracha: My go to is Veracha by True Made Foods. But regular sriracha would work. Or your favorite hot sauce. You can also leave it out!
  • Thickener: Tapioca starch is my favorite keto friendly thickener that is gluten free and Whole30. You could also use arrowroot powder. If you don’t need it to be gluten free/Whole30 you could use flour or cornstarch. Same quantities for all substitutions.
  • Ginger: You could also use fresh ginger if you have it on hand! I’d use about 1 tablespoon chopped fresh ginger.
  • Beef: I love using 100% grass-fed ground beef that I get from ButcherBox. It is 85% lean. You could also use ground pork, ground turkey, ground chicken, etc.
  • Vegetables: Feel free to use whatever vegetables you have on hand, but this combo is very delicious.
  • Noodles: Hearts of palm noodles are my go-to keto noodle. I’m using Natural Heaven Hearts of Palm Spaghetti (code TASTESLOVELY for 15% off) in this recipe. You could substitute zucchini noodles (from 4 medium zucchinis) or if you don’t need this to be keto/whole30 you could use gluten free or regular noodles.
keto beef and vegetable noodle stir fry on a white plate with two chopsticks holding the stir fry with a white background

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keto beef and vegetable noodle stir fry on a white plate with two chopsticks and a white background

Keto Beef + Vegetable Noodle Stir Fry

A low carb, Asian-inspired stir fry with ground beef, veggies, noodles, and homemade stir fry sauce. This 20-minute-meal hits all the cravings with my favorite keto hearts of palm noodles.
5 from 11 ratings

Ingredients 
 

Stir Fry Sauce

  • 1/2 cup soy sauce
  • 1/2 cup beef broth
  • 1 tablespoon sriracha or veracha
  • 1 tablespoon tapioca starch
  • 1 teaspoon sesame seed oil
  • 2 cloves of garlic, grated or finely minced
  • 1 teaspoon dried ginger

Beef + Vegetable Noodle Stir Fry

  • 1 pound ground beef
  • 2 cups of broccoli, chopped
  • 1 red bell pepper, chopped
  • 1 yellow squash, sliced into half moons
  • 2 9- ounce packages of hearts of palm noodles, rinsed and water squeezed out
  • sliced green onions for garnish, optional

Equipment

Instructions 

Stir Fry Sauce

  • In a mason jar or small bowl, combine all the stir fry sauce ingredients and stir to combine. Set aside.

Stir Fry

  • Heat your cast iron skillet over medium heat. Add the ground beef, and break it up and cook for 5 minutes until almost cooked through.
  • To the beef, stir in the vegetables. Cook another 3-5 minutes.
  • Pour over the stir fry sauce, cover, and cook for 3-5 minutes until the sauce has thickened and the vegetables are crisp tender.
  • Add in the noodles and warm for 1-2 minutes.
  • Serve warm topped with sliced green onions.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Notes

Soy Sauce: Instead of soy sauce you can use tamari (gluten free) or coconut aminos (gluten free + whole30). Same quantity for both substitutions. These will both change the carb count in the nutrition information, so adjust accordingly.
Sriracha: My go to is Veracha by True Made Foods. But regular sriracha would work. Or your favorite hot sauce. You can also leave it out!
Thickener: Tapioca starch is my favorite keto friendly thickener that is gluten free and Whole30. You could also use arrowroot powder. If you don’t need it to be gluten free/Whole30 you could use flour or cornstarch. Same quantities for all substitutions.
Ginger: You could also use fresh ginger if you have it on hand! I’d use about 1 tablespoon chopped fresh ginger.
Beef: I love using 100% grass-fed ground beef that I get from ButcherBox. It is 85% lean. You could also use ground pork, ground turkey, ground chicken, etc.
Vegetables: Feel free to use whatever vegetables you have on hand, but this combo is very delicious.
Noodles: Hearts of palm noodles are my go to keto noodle. I’m using Natural Heaven Hearts of Palm Spaghetti (code TASTESLOVELY for 15% off) in this recipe. You could substitute zucchini noodles (from 4 medium zucchinis) or if you don’t need this to be keto/whole30 you could use gluten free or regular noodles.
Skillet: I love my cast iron skillet and use it for 95% of everything I cook. It’s made of iron so toxic free! But use your largest pan or wok if that’s what you have.
Freezing: I haven’t tried it yet, but this should freeze great! I’d freeze it after cooking. When ready to eat again, thaw and reheat.
Reheating: You can reheat this in the microwave for 3-5 minutes, or reheat in your skillet over medium heat until warm.
Calories: 347, Total Carbs: 14.9g, Protein: 28.4g, Fat: 18.5g, Fiber: 5g, Net Carbs: 10g
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