This dish is the Asian Beef Noodle Bowl and it makes me think of takeout in all the right ways. Salty, savory, and with a nice kick, this quick one-skillet dish is packed with flavors. Your can choose what variety of keto-friendly "noodles" you want to add. In this recipe, I use fettuccine-style shirataki noodles.

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 2

INGREDIENTS

• 2 tablespoons sesame oil, divided

• 1 celery stalk, diced

• 1 tablespoon peeled, grated fresh ginger

• 1 garlic clove, minced

• 1/2 pound ground beef

• Salt

• Freshly ground black pepper

• 1 tablespoon Sriracha

• 1 teaspoon fish sauce

• 1 tablespoon freshly squeezed lime juice

• 1 tablespoon soy sauce or coconut aminos

• 1 recipe Shirataki Noodles

• 1 Persian cucumber, sliced thin (or 1/2 cucumber)

• 2 tablespoons sliced scallions, green parts only

• 1 tablespoon sesame seeds

DIRECTIONS

1. Cook the Shirataki Noodles per directions on the package.

2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the celery, ginger, and garlic
and cook for 1 minute, stirring frequently.

3. Add the beef and season with salt and pepper. Cook for 6 to 7 minutes, until browned.

4. Meanwhile, in a small bowl, combine the remaining 1 tablespoon of sesame oil, and the Sriracha, fish sauce,
lime juice, and soy sauce.

5. Pour the sauce over the meat, reduce the heat to medium, and let the meat simmer in the sauce for 1 minute.

6. Push the meat to one side of the skillet, add the shirataki noodles, and cook for 1 minute so they take on the flavor of the sauce. Toss all the ingredients together in the pan.

7. Divide between two bowls and top with the sliced cucumbers, scallions, and sesame seeds.

Variation: Typically, Asian marinades include sugar. This one has been keto-fied, so it does not, but you can add a pinch of erythritol if you wish.

CALORIES: 404; TOTAL FAT: 31G; PROTEIN: 25G; TOTAL CARBS: 9G; FIBER: 2G; NET CARBS: 7G