KETO RECIPES: My FIVE Favorite Asian Inspired Dishes
I LOVE, LOVE, LOVE asian flavors and when I switched to a keto lifestyle it became tricky to order takeout food since many of the sauces have a lot of sugar in them, plus of course rice being a key ingredient. So here are some keto asian-inspired recipes that I personally love and make often!
STEAK AND EGG BIBIMBAP
STEAK ROLL-UPS WITH SHIITAKE MUSHROOM SAUCE
ASIAN BEEF "NOODLE" BOWLS
CAULIFLOWER FRIED RICE
INDIAN BUTTER CHICKEN
STEAK AND EGG BIBIMBAP
FOR THE STEAK
1 tablespoon ghee
1⁄2 pound ground beef or steak, minced
Pink salt
Freshly ground black pepper
1 tablespoon soy sauce (or coconut aminos)
FOR THE EGG AND CAULIFLOWER RICE
2 tablespoons ghee, divided
2 large eggs
1 large cucumber, peeled and cut into matchsticks
1 tablespoon soy sauce
1 cup cauliflower rice
Pink salt
Freshly ground black pepper
TO MAKE THE STEAK
1. In a large skillet over medium-high heat, heat the ghee. Add the minced steak, and season with pink salt and pepper. Using a wooden spoon, stir occasionally, breaking the beef apart.
2. Add the soy sauce and stir. Turn the heat to medium-low and simmer while you make the egg and cauliflower rice.
TO MAKE THE EGG AND CAULIFLOWER RICE
1. In a second large skillet over medium-high heat, heat 1 tablespoon of ghee. When the ghee is very hot, crack the eggs into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate.
2. In a small bowl, marinate the cucumber matchsticks in the soy sauce.
3. Clean out the skillet from the eggs, and add the remaining 1 tablespoon of ghee to the pan over medium-high heat. Add the cauliflower rice, season with pink salt and pepper, and stir, cooking for 5 minutes. Turn the heat up to high at the end of the cooking to get a nice crisp on the “rice.”
4. Divide the rice between two bowls.
5. Top the rice in each bowl with an egg, the steak, and the marinated cucumber matchsticks.
6. Then add any other toppings you like, some of my favorites include:
Kimchi
Sriracha, drizzled on top
Bean sprouts
Carrot matchsticks
Chopped mushrooms
Chopped scallions
STEAK ROLL-UPS WITH SHIITAKE MUSHROOM SAUCE
INGREDIENTS
1 pound round steak
1∕₂ teaspoon fine Himalayan pink salt, divided
1∕₂ teaspoon black pepper
8 thin asparagus spears, trimmed and halved crosswise
4 thick green onions, roots and top 2 inches of the green trimmed; they should be equal in length to your asparagus spears
3 tablespoons avocado oil, divided
2 tablespoons minced shallot
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 cup sliced shiitake mushroom caps
1 cup beef broth
2 tablespoons coconut aminos, tamari, or soy sauce
Toasted sesame seeds
Toasted sesame oil, for drizzling (optional)
DIRECTIONS
1. Place the round steak in the freezer for 30 minutes (to make slicing easier). Cut the steak against the grain into 8 pieces. Gently pound each piece to a 1∕4 inch thickness. Use 1∕4 teaspoon each of the pink salt and pepper to season one side of all the pieces. Place 2 asparagus spears and 1 green onion on the beef and roll up to enclose. Secure with a toothpick. Sprinkle all the rolls with the remaining 1∕4 teaspoon each salt and black pepper.
2. Select SAUTÉ on the Instant Pot. When the pot is hot, add 1 tablespoon of the avocado oil. Add four of the rolls to the hot oil and cook until browned, about 2 minutes. Turn and cook an additional 2 minutes to brown on the second side. Transfer the rolls to a plate. Repeat with the remaining rolls and 1 tablespoon oil.
3. Add the remaining 1 tablespoon oil to the pot. Add the shallot, ginger, and garlic and cook for 1 minute, then add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 3 minutes. Add the broth and coconut aminos and scrape the bottom of the pot to loosen any browned bits. Select CANCEL. Return the rolls to the pot.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure.
5. Remove the rolls from the pot and cover to keep warm. Select SAUTÉ and bring the cooking liquid to a boil. Simmer for 5 minutes to reduce slightly. Select CANCEL.
6. Ladle the mushroom sauce over the rolls. Sprinkle with sesame seeds and, if desired, drizzle with sesame oil
ASIAN BEEF "NOODLE" BOWLS
INGREDIENTS
2 tablespoons sesame oil, divided
1 celery stalk, diced
1 tablespoon peeled, grated fresh ginger
1 garlic clove, minced
1/2 pound ground beef
Salt
Freshly ground black pepper
1 tablespoon Sriracha
1 teaspoon fish sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon soy sauce or coconut aminos
1 recipe Shirataki Noodles
1 Persian cucumber, sliced thin (or 1/2 cucumber)
2 tablespoons sliced scallions, green parts only
1 tablespoon sesame seeds
DIRECTIONS
1. Cook the Shirataki Noodles per directions on the package.
2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the celery, ginger, and garlic
and cook for 1 minute, stirring frequently.
3. Add the beef and season with salt and pepper. Cook for 6 to 7 minutes, until browned.
4. Meanwhile, in a small bowl, combine the remaining 1 tablespoon of sesame oil, and the Sriracha, fish sauce,
lime juice, and soy sauce.
5. Pour the sauce over the meat, reduce the heat to medium, and let the meat simmer in the sauce for 1 minute.
6. Push the meat to one side of the skillet, add the shirataki noodles, and cook for 1 minute so they take on the flavor of the sauce. Toss all the ingredients together in the pan.
7. Divide between two bowls and top with the sliced cucumbers, scallions, and sesame seeds.
Variation: Typically, Asian marinades include sugar. This one has been keto-fied, so it does not, but you can add a pinch of erythritol if you wish.
CAULIFLOWER FRIED RICE
INGREDIENTS
1 small head cauliflower, trimmed and cut into florets
3 slices uncured bacon, diced
1 tablespoon toasted sesame oil
4 green onions, chopped
2 tablespoons minced fresh ginger
2 cloves garlic, minced
3 large eggs, lightly beaten
1∕₂ cup shredded carrot
1∕₂ cup frozen peas
1 tablespoon coconut aminos, tamari, or soy sauce
Toasted sesame seeds (optional)
DIRECTIONS
Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Add the cauliflower. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes (see Tip on page 65). At the end of the cooking time, quick-release the pressure. Remove the cauliflower and set it aside. Pour the cook-ing liquid out of the pot and wipe the pot dry.
Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 4 to 6 minutes. Remove the bacon from the pot. Add the sesame oil to the bacon drippings in the pot. Add the green onions, ginger, and garlic and stir-fry until fragrant, about 1 minute. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small, rice-size pieces.
Move the cauliflower mixture to one side of the pot. Coat the empty portion with cooking spray. Add the eggs and cook, stirring constantly, until scrambled, about 1 minute. Add the carrot, peas, coconut aminos, and reserved bacon. Stir the cauliflower rice into the egg. Select CANCEL. Sprinkle with toasted sesame seeds before serving, if desired.
INDIAN BUTTER CHICKEN
INGREDIENTS
2 pounds boneless, skinless chicken thighs
1 teaspoon plus
3∕₄ teaspoon fine Himalayan pink salt, divided
1∕₂ teaspoon cracked black pepper
4 tablespoons butter or ghee, divided
2 cloves garlic, minced
1 small onion, chopped
1 jalapeño pepper, finely chopped (seeded if desired)
1 tablespoon garam masala
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 cup heavy cream or coconut cream
1∕₄ cup chopped fresh cilantro
DIRECTIONS
1. Season the chicken with 1 teaspoon of the pink salt and pepper. Select SAUTÉ on the Instant Pot. Add 1 tablespoon of the butter, and the minced garlic. When the butter is melted and hot, add half of the chicken in a single layer. Cook until browned on both sides, 6 to 8minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tablespoon of butter.
2. Add the onion and jalapeño to the pot. Cook, stirring often, until tender, 2 to 3 minutes. Stir in the garam masala, ginger, cumin, turmeric, and 3∕₄ teaspoon pink salt. Cook for 1 minute. Return the chicken to the pot. Select CANCEL.
3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release for 10 minutes to depressurize, then quick-release the remaining pressure.
4. Stir in the cream, cilantro, and the remaining butter.