KETO: Asian Beef with Noodles and Peanut Soy Dressing Recipe (Weekly Meal Plan)

Hey, Folks!

In my efforts to wean off of intermittent fasting, this week’s meal plan includes a delicious spring mix salad with a homemade (and easy!) peanut soy dressing for lunch! And for dinner, we’re making an Asian inspired beef and “noodle” dish!

Peanut Soy Dressing:
Smooth peanut butter: 64g
Light Soy Sauce: 51g
Rice Vinegar: 15g
Water: 20g
–Whisk all ingredients together!
for 150g (about 3 servings): 410 Cals / 32g Fat / 11g Net Carbs / 17g Protein

Asian Inspired Beef:
Bottom Round Stir Fry Beef: 230g
Cabbage, Sliced: 200g
1T Olive Oil

–For the marinade:
Light Soy Sauce: 17g
Sriracha: 5g
Ginger Paste: 10g
Minced garlic: 5g
Rice Vinegar: 15g
Cumin: A couple dashes
Lemon Juice: A couple squirts
Salt: To taste

Whisk together the marinade ingredients. Separate beef slices and add to marinade, making sure each piece is covered well. Refrigerate for 30 mins or longer. Heat olive oil in a non-stick pan on medium heat and add beef/marinade, making sure to separate the pieces in the pan. Cook beef, while stirring, for about 8-10 minutes. Steam cabbage with a couple table spoons of water in a covered tupperware for 3 minutes in the microwave. Drain cabbage and season to taste. Place beef and sauce on top of cabbage.
NUTRITION (1 serving, including beef, marinade, and cabbage)
495 Cals / 25g Fat / 9.1g Net Carbs / 55g Protein





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