Thai Beef Salad Noodle Bowl (Low Carb)

Thai Beef Noodle Bowls – beef, crunchy vegetables, & fresh herbs over creamy coconut-lime-cilantro noodles. It’s a great way to use up leftover roast beef or steak.

Print Recipe
Thai Beef Salad Noodle Bowl (Low Carb)
Course Breakfast, Soup
Servings
Ingredients
Thai Beef Salad Noodle Bowl
  • 1 ounce red bell pepper sliced thinly into rectangles
  • 1/2 ounce green onion sliced thinly on bias
  • 2 packages Miracle Noodles (shiratake konjac ) I used Konjac Foods Brand
  • 1/2 ounce carrot sliced thinly on the bias
  • 2 ounces cucumber spiralized or sliced thinly
  • 5 ounces steak sliced very thinly
  • 1 ounce snow pea pods
  • 1 ounce bean sprouts
Coconut Lime Cilantro Dressing
  • 1/2 ounce cilantro
  • 4 leaves basil
  • 1/2 cup coconut milk full fat from a can
  • 1 clove medium garlic
  • 3 tablespoons lime juice
  • 4 leaves mint
  • 2 tablespoons fish sauce I like Red Boat and 3 Crabs
  • 2 tablespoons erythritol
Course Breakfast, Soup
Servings
Ingredients
Thai Beef Salad Noodle Bowl
  • 1 ounce red bell pepper sliced thinly into rectangles
  • 1/2 ounce green onion sliced thinly on bias
  • 2 packages Miracle Noodles (shiratake konjac ) I used Konjac Foods Brand
  • 1/2 ounce carrot sliced thinly on the bias
  • 2 ounces cucumber spiralized or sliced thinly
  • 5 ounces steak sliced very thinly
  • 1 ounce snow pea pods
  • 1 ounce bean sprouts
Coconut Lime Cilantro Dressing
  • 1/2 ounce cilantro
  • 4 leaves basil
  • 1/2 cup coconut milk full fat from a can
  • 1 clove medium garlic
  • 3 tablespoons lime juice
  • 4 leaves mint
  • 2 tablespoons fish sauce I like Red Boat and 3 Crabs
  • 2 tablespoons erythritol
Instructions
  1. Open the packages of shiritake noodles (Konjac or Miracle) and rinse them well in a colander. Let them drain. Squeeze them out gently before tossing with the dressing.
  2. In a blender, add the coconut milk, lime zest, lime juice, garlic clove, fish sauce and erythritol. Blend on low speed until smooth.
  3. Slice the vegetables (except the snow peas) and the steak very thinly.
  4. Put the snow peas in a microwaveable bowl with 1 tablespoon of water and cover with cling wrap. microwave for 40-50 seconds. Put some ice cubes in the bowl and a little more water to stop the cooking and refresh them a little. Drain the snow peas.
  5. With scissors or a knife, chiffonade the basil and mint leaves.
  6. Dry the shiritake noodles on a paper towel and place into the serving bowls. Toss them with the basil, mint and Coconut Lime Dressing, reserving just enough dressing to drizzle over the top of each bowl after adding the toppings.
  7. Arrange the steak and vegetables on the noodles in a pleasing pattern. Dress with the remaining dressing.

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