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.
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.
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.
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
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.
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
Did you make this recipe?Please Leave a comment and give this recipe a rating!
16 Comments on “Keto Beef + Vegetable Noodle Stir Fry”
Hubby and I both enjoyed this. Very tasty and so easy to make! On our weekly rotation now. Thanks for sharing!
Love to hear this Vanessa! Thank you so much for sharing!
Sooooo tasty! My husband and I both loved this! I used coconut aminos instead of soy sauce and I added a little almond butter powder for a peanut taste! Otherwise, followed to a tee. So so good! My husband said “I could eat this all day long!” :)
OMG! What a compliment! So so glad you both liked it!
Oh my goodness this is so good. It tastes like the real thing!! I used shaved beef instead and threw in a bunch of random veggies. This really exceeded my expectations!!!
Yea yea yea! Love to hear this, Maddie!
Just finished eating this for dinner tonight and it was another winning recipe from Natalie!
I’m addition to the veggies outlined in the recipe, I added some bok choy and mushrooms that were on their last leg 😬 I subbed the sesame oil (I’m allergic) with some cashew butter and it did a good job at adding that earthy nuttiness
Thank you for putting together such delicious and nutritious recipes! Looking forward to trying more of your creations 🙌
Hi Paige! This is amazing! I am so happy you liked this recipe! Glad you were able to make this your own.
This was so easy and sooooo delicious
Thank you! So glad you liked it!
One of THEE best keto meals I’ve EVER made (amd I cook all of the time!) You NAILED this. This is fantastic!
You are SO nice! This is the best compliment ever!
Saw this recipe on Tuesday and just had to make it the next day because it looked so delicious and tasty! It did not disappoint! Very easy to make and very quick to make- my favorite kind of recipe. I used only broccoli and red pepper for the veggies, as I do not like squash. I also used regular angel hair pasta since my husband did not want the hearts of palm one. I cooked the pasta before adding it to the recipe. The sauce was delicious and it had a nice kick to it. Will definitely be a repeat in the rotation. Do not hesitate to make this delicious and quick recipe!
Love this! This is totally the kind of recipe that you can tweak to your liking- I love that you were able to make it your own!
Made this tonight. It was so good! I don’t know why I never thought to use ground beef in my stir fry. I threw in zucs from our garden and left over cabbage, and mushrooms with our broccoli. Thanks Nat for another quick as delicious meal.
Amazing! Love that you added fresh veggies from your garden!