Thai Beef Noodle Bowls are full of beef, crunchy vegetables, and fresh herbs, over creamy coconut-lime-cilantro noodles. This dish is low carb, gluten-free & dairy-free!
If you have left over steak or roast beef and you aren’t sure what you’re going to do with it, why not make these noodle bowls? That’s what I did. I used both roasted tri-tip and and left over grilled steak in testing these out. Both were terrific!
Don’t like Miracle Noodles? You will like these. If my husband will eat miracle noodles in this Thai Beef Salad Noodle Bowl, so will you. What are Miracle Noodles? If you aren’t familiar with the name, they are also know as Shiratake Noodles and Konjac Noodles. These low carb, gluten-free, calorie-free noodles are made from the konjac root which grows in tropical parts of Southeast Asia.
Konjac, also known as devil’s tongue, voodoo lily or snake palm, consists of a large tuber or corm, a leaf with many leaflets and a large purple lily shaped flower. The corm is harvested, dried, and processed into a powder (glucamannan) and mixed with water and calcium to be made into or used in a variety of products. Glucomannan powder is pure fiber and is extremely absorbent. It is often used as a gelling agent, especially in Asian fruit jellies, but because it doesn’t dissolve the same way that gelatin does, some countries have banned its use in these types of treats because of possible choking hazzard. Konjac root is traditionally made into a cake (a solid, firm, rectangular gel) and forced through a grate, making thick noodles. Now, it is made commercially into different alternative pasta or noodle shapes and even low carb “rice”.
Miracle noodles contain zero calories, 9 carbohydrates and 9 grams of fiber per serving, which is a net carb of zero. When first opening the package, one may experience a slighty fishy smell that some may find unpleasant. Don’t worry, rinse them well and dry them with paper towels (squeezing or ringing them out slightly) and they will be ready to absorb any flavor they are introduced to. I prefer to order mine from Konjac Foods but they can be purchased through Miracle Noodle or Amazon. The best price I have seen is from Konjac Foods, but I see that they are currently low in their stock. I also buy my glucomannon powder from them (or Netrition) which I use to make one carb tortillas.
This recipe is so super easy to put together. I developed it to use-up some left over steak, but you can grill some up special for it. Make sure to slice it super thin – a good sharp knife is essential. You could really put any vegetable you want on this noodle bowl, but I chose the vegetables I usually see in a great Thai beef salad. The net carbs (10) for this Thai Beef Salad Noodle Bowl is a little higher than most of my main meal recipes, but it is a complete and satisfying meal all on its own. I hope you enjoy it as much as we did.
Do you have a favorite way to eat Miracle Noodles? Would you like to share?
Or maybe you despise them? Let me know why.
This delicious and hearty meal of Thai Beef Salad Noodle Bowl is 10 net carbs
[Disclosure: This recipe and post contain affiliate links.]
Low Carb Thai Beef Salad Noodle Bowl
Thai Beef Salad Noodle Bowl
- 2 packages Miracle Noodles (shiratake konjac) I used Konjac Foods Brand
- 2 ounces cucumber spiralized or sliced thinly
- 1 ounce snow pea pods
- 1 ounce red bell pepper sliced thinly into rectangles
- 1/2 ounce carrot sliced thinly on the bias
- 1/2 ounce green onion sliced thinly on bias
- 1 ounce bean sprouts
- 5 ounces steak sliced very thinly
Coconut Lime Cilantro Dressing
- 1/2 cup coconut milk full fat from a can
- 3 tablespoons lime juice
- 2 tablespoons fish sauce I like Red Boat and 3 Crabs
- 2 tablespoons erythritol
- 1/2 ounce cilantro
- 1 clove medium garlic
- 4 leaves basil
- 4 leaves mint
- Open the packages of shiritake noodles (Konjac or Miracle) and rinse them well in a colandar. Let them drain. Squeeze them out gently before tossing with the dressing.
- In a blender, add the coconut milk, lime zest, lime juice, garlic clove, fish sauce and erythritol. Blend on low speed until smooth.
- Slice the vegetables (except the snow peas) and the steak very thinly.
- 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.
- With scissors or a knife, chiffanade the basil and mint leaves.
- 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.
- Arange the steak and vegetables on the noodles in a pleasing pattern. Dress with the remaining dressing.