Ginger and Tahini Beef Stir Fry

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Ginger and Tahini Beef Stir Fry

A ridiculously easy stir fry using konjac noodles that also tastes delicious.

Course Main Course

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword ginger and tahini beef noodle stir fry, keto asian recipes, keto asian stir fry, keto beef recipes, keto noodle, keto noodle recipes, keto stir fry, low carb asian stir fry, low carb beef recipes, low carb nikki, low carb noodle, low carb noodle recipes, low carb stir fry

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 428.2kcal

Ingredients

2 cubes garlic paste
2 cubes ginger paste
500 g rump steak
2 small red capsicums/peppers
3 bunches bok choy, trimmed
3 shallots/scallions, chopped
2 packets spaghetti style konjac noodles
3 tbsp light coconut oil
1/4 cup tamari soy sauce can sub with coconut aminos
2 tbsp tahini
2 tsp sesame oil

Instructions

Drain konjac noodles, rinse well with hot running water and set aside to drain.
Heat 1 tbsp coconut oil in wok, add beef and stir fry until browned. Remove and set aside.Heat remaining coconut oil and add garlic and ginger, fry for about 30 seconds.Add vegetables and toss to coat in the garlic and ginger. Stir fry until bok choy leaves are just starting to wilt.
Add back beef and the noodles along with the tamari and toss through. Stir fry until heated through. Add tahini and mix very well into the liquid in the wok, making sure there are no lumps.Cook a few minutes to heat through. Remove from heat, add and mix through sesame oil.

Notes

Net Carbs - 5.9g

Nutrition