Keto Low Carb Beef Udon Cover

Beef Udon


Ahh noodles…as a person that cooks Asian/Japanese dishes often, this is probably the hardest challenge to overcome.  For rice, you can use cauliflower for the most part but noodles are a different story. 

As much as Italians are keen on having pasta Al Dente, Japanese have something very similar to they call ‘koshi’, which literally translates to ‘back’ or the ‘bounce’ of the noodles.  It is hard enough to get the right consistency using wheat, let alone any low carb options. 

Out of the various low carb options we tried, the best one was Shirataki Noodles.  I will admit, if you are looking for ‘koshi’, it’s not in here.  I would describe these Shirataki Noodles to actually be on point in terms of taste, but there is really no bounce on the noddles.  You bite it and it kind of just breaks.  So…with what we lose in the noodles, we will just have to make it up in an excellent broth!

I used Nami’s excellent recipe over @JOC as a base and adjusted a couple of things to accompany these particular noodles.  If you haven’t checked out Nami and her team’s site, I recommend you do so if you want some GREAT and EASY recipes on traditional Japanese cooking.

Keto Low Carb Beef Udon Pin 1

So the good news about this recipe is that it is only 2g of carbs TOTAL, which means it is 1g per serving.  I mean, you might not be getting the best noodles, but you can’t complain at 1g of carb!  For me, this recipe really does satisfy my udon cravings.  The broth delivers that nice light ‘umami’ flavor followed by a hint of salt and sweetness that will make you forget you are eating low carb!

For this dish, you must have Swerve/Monkfruit and Bonito Flakes.  You also will need Japanese Sake.  Here is the one we use at our house for reference.  Also, the Shirataki Noodles.  If you happen to have another low carb noodle you are a fan of, please do let us know and we will give it a try!

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv 1g

Servings 2

Ingredients

Soup

Beef

  • 1/2-3/4 lbs of Thinly Sliced Beef (Asian markets should carry this)
  • 1 tbs Vegetable Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Swerve/Monkfruit

Directions

1) Gather all the ingredients.

2) In a stove top pot, add 2 cups of water.  Place strainer inside stove top pot and add Bonito Flakes.  Bring to boil.  Once boiling, bring down to simmer.

3) Meanwhile, open the bag of Shirataki Noodles and strain prepackaged liquid.  Pour fresh water into a mixing bowl and add Shirataki Noodles.  Set aside.

4) Heat oil in a fry pan.

5) Place beef on fry pan and cook on high-medium to lightly sear. Do not move the beef when searing and should take 1-2  minutes.

6) After the first side is seared, reduce heat to medium, flip the beef and break apart meat and cook for 1 minute. Add Soy Sauce and Swerve/Monkfruit, stir and continue cooking until meat is browned. Remove from heat and set aside.

7) Boil 2 cups of water in a stove top pot for the Shirataki Noodles.

8) Meanwhile, remove the strainer from 2) and discard Bonito Flakes.  Add  Swerve/Monkfruit, Japanese sake, Soy Sauce inside ‘dashi’.  Maintain on simmer and salt to taste.  Please note if the taste is too light, adjust with salt only.

9) Cut green onions (scallions) into thin slices.

10) Once water from 7) boils, strain Shirataki Noodles from step 3) and place into stovetop pot.  Cook for 2-3 minutes or until desired tenderness is reached.

11) Once Shirataki Noodles are cooked, strain water and add into serving bowl.

12) Place beef into bowl and with a ladle, scoop about 1 cup of broth and add to bowl.

13) Add green onions (scallions) and sprinkle Togarashi as desired.

Hope you enjoy our Keto-fied Beef Udon!   If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Keto Japanese Beef Udon LowCarbingAsian Pin 2

Beef Udon

The BEST Asian Low-Carb/Keto recipe for Beef Udon. It's quick, easy and delicious! Umami broth topped with sliced beef and low carb noodles. Net Carb / Serving 1g. Step by step directions with pictures makes it so quick and easy.
5 from 5 votes
Course: Soup
Cuisine: Japanese
Keyword: beefudonketo, japaneseketoudon, ketonoodles, ketoudon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Soup Base

  • 1 Cups Bonito Flakes
  • 2 Cups Water
  • 1 tbsp Soy Sauce
  • 1 tbsp Japanese Sake
  • 1 tbsp Swerve
  • 1/8 tsp Salt To Taste
  • 1 Stalk Green Onion
  • 8 oz Shirataki Noodles
  • 1/8 tsp Togarashi To Taste

Beef Seasoning

  • 3/4 lbs Thinly Sliced Beef
  • 1 tsp Vegetable Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Swerve

Instructions

  • Gather all the ingredients.
  • In a stove top pot, add 2 cups of water. Place strainer inside stove top pot and add bonito flakes. Bring to boil. Once boiling, bring down to simmer.
  • Meanwhile, open the bag of shirataki noodles and strain prepackaged liquid. Pour fresh water into a mixing bowl and add shirataki noodles. Set aside.
  • Heat oil in a fry pan.
  • Place beef on fry pan and cook on high-medium to lightly sear. Do not move the beef when searing and should take 1-2 minutes.
  • After the first side is seared, reduce heat to medium, flip the beef and break apart meat and cook for 1 minute. Add soy sauce & Swerve, stir and continue cooking until meat is browned. Remove from heat and set aside.
  • Boil 2 cups of water in a stove top pot for the shirataki noodles.
  • Meanwhile, remove the strainer from 2) and discard bonito flakes. Add Swerve, Japanese sake, soy sauce inside 'dashi'. Maintain on simmer and salt to taste. Please note if the taste if too light, adjust with salt only.
  • Cut green onions (scallions) into thin slices.
  • Once water from 7) boils, strain shirataki noodles from step 3) and place into stovetop pot. Cook for 2-3 minutes or until desired tenderness is reached.
  • Once shirataki noodles are cooked, strain water and add into serving bowl.
  • Place beef into bowl and with a ladle, scoop about 1 cup of broth and add to bowl.
  • Add green onions (scallions) and sprinkle togarashi as desired.

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