This low-carb Asian beef & cabbage noodle stir-fry is a quick and flavorful dinner for any night of the week! If you love Asian-inspired noodle dishes, you’ll enjoy these cabbage noodles tossed with tender beef and a spicy, savory sauce. Plus, each serving has just 4.1g net carbs!
INGREDIENTS
- 1 lb beef, thinly sliced (I used top round)
- 1 tablespoon oil
- 5 cups cabbage, thinly sliced into noodle-like strips
- 4 tablespoons soy sauce
- 2 teaspoons Mae Ploy curry paste (or Thai Kitchen red curry paste as a substitute)
- 2 tablespoons sesame oil
- 2 teaspoons rice wine vinegar (or white wine vinegar)
- 4 tablespoons Swerve brown sugar
- Fresh cilantro or basil for garnish (optional)
INSTRUCTIONS
- Cook the Beef: Heat a large sauté pan over medium-high heat and add the oil. Once hot, add the beef and cook until it starts to brown.
- Prepare the Sauce: In a small bowl, whisk together the curry paste, soy sauce, sesame oil, Swerve brown sugar, and rice wine vinegar.
- Combine & Cook: Once the beef is browned, add the cabbage to the pan and pour the sauce over the top. Cover and cook for 5 minutes.
- Adjust Texture: If you prefer softer cabbage noodles, cook for an additional 5 minutes.
- Garnish & Serve: Top with fresh cilantro or basil if desired, then serve and enjoy!
NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 390
- Fat: 22.3g
- Carbs: 7.1g
- Fiber: 3g
- Protein: 38.2g
- Net Carbs: 4.1g
This dish delivers all the bold flavors of an Asian noodle stir-fry—without the extra carbs!
