Ingredients:
For the Beef and Shrimp:
1/2 pound flank steak, thinly sliced against the grain
1/2 pound large shrimp, peeled and deveined
1/4 cup cornstarch (or arrowroot powder for a lower-carb option)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons vegetable oil
For the Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon chili garlic sauce (adjust to taste)
1 tablespoon honey (or a keto-friendly sweetener like erythritol)
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes (adjust to taste)
For the Noodles and Vegetables:
8 ounces rice noodles (or shirataki noodles for a lower-carb option)
1 red bell pepper, thinly sliced
1 cup snow peas, trimmed
1 carrot, julienned
3 green onions, sliced
1 tablespoon sesame oil
Fresh cilantro, chopped (for garnish)
Sesame seeds (for garnish)
Instructions:
1. Prepare the Beef and Shrimp:
In a bowl, combine the sliced beef, shrimp, cornstarch, salt, black pepper, and chili powder. Toss to coat evenly.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer and cook until crispy and browned, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove from the skillet and set aside.
2. Cook the Noodles:
Cook the noodles according to the package instructions. Drain and set aside.
If using shirataki noodles, rinse them well and follow the preparation instructions on the package.
3. Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, honey, minced garlic, minced ginger, and red pepper flakes. Set aside.
4. Cook the Vegetables:
In the same skillet or wok, add the sesame oil.
Add the bell pepper, snow peas, and carrot. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
5. Combine and Serve:
Add the cooked noodles, beef, and shrimp back to the skillet with the vegetables.
Pour the sauce over the top and toss everything to combine and heat through.
Serve the spicy crispy chili beef and shrimp noodles hot, garnished with sliced green onions, fresh cilantro, and sesame seeds.
Nutrition Information (per serving, based on 4 servings):
Calories: Approximately 450-500 calories
Fat: Approximately 20-25g
Carbohydrates: Approximately 45-50g (net carbs)
Fiber: Approximately 3-5g
Sugars: Approximately 10-12g
Protein: Approximately 25-30g
Sodium: Approximately 1200-1400mg
Note: Nutrition information may vary depending on the specific ingredients used and the size of the servings. Adjustments can be made to suit individual dietary preferences and requirements. For a lower-carb option, substitute rice noodles with shirataki noodles and reduce the honey or use a keto-friendly sweetener.
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