Beef Stir-Fry Noodles

🥩 Diabetes-Friendly Beef Stir-Fry Noodles

Serves: 2
Approx. carbs: 25–35 g per serving, depending on the noodles used

Ingredients

• 200 g lean beef, thinly sliced
• 100–120 g whole-wheat, high-protein, or shirataki noodles
• 2 cups mixed vegetables: broccoli, bell pepper, mushrooms, cabbage
• 1 tsp sesame or olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1½ tbsp low-sodium soy sauce
• 1 tbsp vinegar or lime juice
• 1 tsp sesame oil
• ½ tsp chili flakes, optional
• 1 tsp cornstarch mixed with 2 tbsp water, optional
• Sesame seeds and spring onion for garnish

Method

1. Cook the noodles according to the package directions. For regular noodles, keep the portion modest and avoid overcooking.
2. Heat the oil in a large pan or wok. Stir-fry the beef over high heat for 2–3 minutes until browned. Remove and set aside.
3. Add garlic, ginger and vegetables. Stir-fry for 4–5 minutes so the vegetables remain slightly crisp.
4. Return the beef to the pan.
5. Mix soy sauce, vinegar/lime juice, sesame oil and chili flakes. Add to the pan. If you want a thicker sauce, add the cornstarch mixture.
6. Toss in the noodles and stir-fry for another 1–2 minutes.
7. Finish with sesame seeds and spring onion.

For better blood-sugar control: make ½ the meal vegetables, ¼ beef, and ¼ noodles. Avoid sweet chili sauce, honey, brown sugar, and regular teriyaki sauce, which can substantially increase the carbohydrate load.