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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

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x



Stir Fry Sauce

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 (code TASTESLOVELY for 15% off), rinsed and water squeezed out.
  • sliced green onions for garnish (optional)


Stir Fry Sauce

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

Stir Fry

  1. 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.
  2. To the beef, stir in the vegetables. Cook another 3-5 minutes.
  3. Pour over the stir fry sauce, cover, and cook for 3-5 minutes until the sauce has thickened and the vegetables are crisp tender.
  4. Add in the noodles and warm for 1-2 minutes.
  5. Serve warm topped with sliced green onions.
  6. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  7. As always, lots of tips, FAQs and substitution info in the Recipe Notes 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.

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.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

Products Used: (affiliate links)