WebStep 1 In a large pot over medium-high heat, heat 2 tablespoons oil. Place beef in a large bowl and toss with flour, 2 teaspoons salt, and 1/2 teaspoon pepper. Step …
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Web1 lb beef, thinly sliced (I used top round) 1 tablespoon oil 5 cups cabbage, thinly sliced into noodles 4 tablespoons soy sauce 2 teaspoons Mae Ploy curry paste …
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WebIn a bowl add the Drunken Noodle sauce and mix well, leave set aside. Heat 2 tbsp sesame oil in a large wok over medium heat. Once hot, add peppers, green …
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WebInstructions. Slice off the top and bottom of your zucchini and spiralize. Place the ground beef on high heat on the stove, break down the chunks and stir till the meat is …
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For Beef Drunken Noodles: Soak rice noodles in a large bowl of cold water. Heat oil in large wok on high until shimmery. Add garlic, ginger, peppers, and shallots and cook until fragrant - about 3 minutes. Shake beef from marinade bag (to get rid of excess sauce), and add beef and continue cooking until beef is browned, about 4 minutes.
Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove.
So I made these low carb drunken noodles! They were inspired by pad kee mao, a popular Thai dish that’s often eaten as a hangover remedy (kinda funny since they’re usually served with a cold brew). I replaced the rice noodles with Shirataki noodles which are well suited to this and other Asian dishes.
These low carb Asian beef & cabbage noodles make for an easy stir fry dinner any night of the week. If you like Asian noodle dishes, you'll love these cabbage noodles with tender beef and spicy sauce. Each serving has only 4.1g net carbs! Heat up a large saute pan and add the oil. When hot saute the beef until it's starting to brown.