Keto Thai Basil Beef Stir‑Fry with Shirataki Noodles
"Craving the bold, aromatic flavors of Thai street food without the carb overload? This Keto Thai Basil Beef Stir‑Fry delivers the perfect blend of spicy, savory, and herbaceous notes in a quick, low‑carb dinner that fits seamlessly into a ketogenic lifestyle. Using ground beef for a rich, high‑fat protein base, fragrant Thai basil, crisp bell peppers, and ultra‑light shirataki noodles, the dish mimics traditional pad krapow while keeping net carbs under 10 grams per serving. The secret is a simple sauce of soy, fish sauce, garlic, and ginger, which infuses the beef with umami depth and a gentle heat from bird chilies. It’s ready in under 45 minutes, making it ideal for busy weeknights or a satisfying weekend treat. For extra crunch, reserve a handful of sliced almonds or toasted sesame seeds as a garnish, and serve with a lime wedge to brighten the palate. This recipe is not only keto‑friendly but also packed with healthy fats, making it a satiating, flavorful option that will keep you on track without sacrificing taste."
Ingredients
Instructions
Rinse the shirataki noodles under cold water, drain well, and set aside.
Heat coconut oil in a large skillet or wok over medium‑high heat until shimmering.
Add the ground beef, breaking it up with a spatula, and stir‑fry until browned and cooked through, about 5‑6 minutes.
Stir in the garlic, ginger, and sliced chilies; cook for 30 seconds until fragrant.
Add the bell pepper strips and continue to stir‑fry for 2‑3 minutes until just tender.
Mix in the soy sauce, fish sauce, and sesame oil, coating the beef and vegetables evenly.
Toss the prepared shirataki noodles into the skillet, stirring to combine and heat through, about 1‑2 minutes.
Remove from heat and fold in the Thai basil leaves until wilted.
Serve hot, sprinkled with toasted sesame seeds if desired, and enjoy immediately.
Gather Ingredients
Step by Step
Rinse the shirataki noodles under cold water, drain well, and set aside.
Heat coconut oil in a large skillet or wok over medium‑high heat until shimmering.
Add the ground beef, breaking it up with a spatula, and stir‑fry until browned and cooked through, about 5‑6 minutes.
Stir in the garlic, ginger, and sliced chilies; cook for 30 seconds until fragrant.
Add the bell pepper strips and continue to stir‑fry for 2‑3 minutes until just tender.
Mix in the soy sauce, fish sauce, and sesame oil, coating the beef and vegetables evenly.
Toss the prepared shirataki noodles into the skillet, stirring to combine and heat through, about 1‑2 minutes.
Remove from heat and fold in the Thai basil leaves until wilted.
Serve hot, sprinkled with toasted sesame seeds if desired, and enjoy immediately.