Authentic Low Carb Flavor at Home!
We’ve recently started going out more for dinner, which is great! Whether it’s for birthdays or because of a lack of groceries, we find ourselves sampling more great restaurants in NYC! We noticed we’ve really been leaning more towards Asian cuisines, as they’re so full of flavor and color. We took all our friends to a great all-you-can-eat Japanese hot pot on Grand St. – 99 Favor Taste. The food and service were amazing! It’s one of those “cook it yourself” deals – you order mountains of raw meats and veggies and cook them all up on the communal table grills or in your own boiling hot pots. It’s a really great alternative to an ordinary dinner date since you get to play with your food and customize your eating experience. It is also perfect for anyone on a diet as you get to customize the meal to suit your specific needs. Fun and diet-friendly a total win!
Continuing the Asian kick, we also visited a well-reviewed Thai spot – Potanjee. The place was gorgeous, very affordable and the food was amazing. We got tom yum soup and crispy chicken dumplings before we dug into our entrees: a delicious coconut milk curry soup and a spicy cashew beef Thai stir fry. The Thai stir fry was juicy and paired so well with cashews, we decided right then and there we were going to recreate that dish at home! We had to share its amazingness with the keto world!
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The Key Ingredient
Later that week, we got to work and gathered up all the ingredients to create that delicious meal and we’re happy to say it tasted authentic! Our low carb recipe was just as good as the meal we had enjoyed a few days earlier but we didn’t have to leave our house to enjoy it! All the magic happened right in our own kitchen.
One of the key ingredients that we found to be necessary was toasted sesame seed oil. We’ve made Asian dishes before without this particular ingredient and they still turned out great. But we never expected a few drops of this oil to make our Asian creations taste so authentic! That sesame flavor is so powerful and really makes any Asian-inspired dishes taste restaurant-worthy. For our keto cashew stir fry, we skipped the olive/coconut oil and butter in this recipe and opted to use toasted sesame seed oil for all the frying. One whiff will instantly remind you of the distinctive smell and flavor of your favorite Asian foods!
We highly recommend buying a small bottle of it and experimenting with a few Asian recipes! Our Cashew Beef Thai Stir Fry being one of them!
Looking for more stir fry recipes? Try this keto ground beef stir fry from Primal Edge Health! This stir fry is similar to our recipe, but has a couple of key differences that make it unique!
- 2 tbsp toasted sesame seed oil
- 2 cloves garlic
- 1 tsp ginger
- 1 carrot
- 1/4 medium red onion
- 1 zucchini
- 1 jalapeno
- 1 lb beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp Chinese 5 Spice
- 1/4 cup beef broth
- 1/4 cup coconut milk
- 1 oz. cashews
- 1 bunch fresh basil
- Chop up all your veggies ahead of time to make life easier! We minced up the garlic and cut the ginger into matchsticks. We sliced the carrots and jalapeno while leaving the red onion and zucchini pretty chunky.
- Warm up a tablespoon of toasted sesame seed oil in a wok on medium heat and let your garlic, onion, ginger and carrots cook until fragrant. Keep an eye on the garlic- lower that heat if it starts browning too fast.
- Then add in your zucchini and jalapeno as well as your seasonings. Toss everything to combine and set aside in a plate.
- Slice your cut of beef pretty thin while you warm up another tablespoon of toasted sesame seed oil. Brown your beef slices on both sides. Work in 2 or 3 batches if you need to. Season both sides with salt, pepper, red pepper flakes and Chinese 5 spice.
- Add your veggies back in to your browned beef and toss. Pour in 1/4 cup of beef broth (or any broth you have, water works too!) as well as 1/4 cup of coconut milk. If you don't have coconut milk, add 2 tablespoons of heavy cream or omit entirely.
- Add in your cashews (we used roasted cashews for the best pop of flavor) and let this cook uncovered for about 8 minutes.
- Lastly, add your fresh basil and stir to combine. Cook for another 5 minutes and serve.
- Garnish with green onion and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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This was so, so good! Nobody knew they were low carbing! Everyone was full but kept on eating because it was so good! YUM!!!
Thanks for the recipe!
Just curious but when is the salt, pepper, red pepper flakes, 5 spice added?
Forgot to write that in! Just updated the recipe to include seasoning the beef while it’s cooking in step 5 🙂
I made this tonight with only a few differences. For health reasons hubby cant have spicy so i used just a diced slice of jalapeno and half of the red pepper flakes. I added some veggies to the ones in the recipe, I needed to use them up,snap peas,mushroom and bok choy. I followed the rest of the recipe as written. I used a ribeye steak as well. This was a great meal! Pretty easy and pretty quick too.
Sounds yummy! Glad you and hubby enjoyed it 🙂
Looks amazing and going to try it tonight! What cut of beef did you use?
This recipe should work with most cuts of beef. Filet is usually used, but I believe we used flank steak.
Hi Vicky and Rami, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
Awesome! Thank you so much. Glad you enjoy the recipe 🙂