Ginger and Tahini Beef Noodle Stir Fry

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I absolutely love Asian food, in case you can’t tell from all the Asian recipes I post! But I always had an especial love of noodles and love to make low carb dishes using noodle replacements, like this Ginger and Tahini Beef Noodle Stir Fry! I was trying to create a new noodle stir fry recipe with konjac noodles that was different from the others I’d already done and after adding, tasting and adding some more, the taste just wasn’t there for me, it wasn’t special or unique.
I wondered what else I could add to flavour it up, when I suddenly thought of the jar of tahini I always have in the cupboard at any given time. I love tahini and had used it in lots of different recipes, but never in this sort of way and I wondered if it would work. After adding it in and having a taste, the next thought was why the heck did I not have this idea sooner?
The tahini went so well in this dish, I immediately became addicted! It gives a creamy consistency similar to adding a nut butter, but tastes really different and is much lower in carbs. All the flavours just WORKED! This has now become one of my all-time favourite stir fries!

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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

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

Calories: 428.2kcal | Carbohydrates: 11.7g | Protein: 31.8g | Fat: 29.9g | Fiber: 5.8g | Sugar: 3.4g