Keto Cashew Beef is full of crumbled ground beef, bell pepper, zucchini, mushrooms, water chestnuts, and of course cashews. This Asian-style low carb stir fry is wonderfully flavored with ginger, garlic, coconut aminos, and a little coconut milk.
Serve over cauliflower rice for a delicious low carb meal.
This easy meal can be on the table in under 20 minutes. It’s a wonderfully salty dish with a touch of sweetness from the coconut milk and cashews.
Since ground beef is used instead of steak, this recipe is really economical.
Time-Saving Tip– While the ground beef is cooking, measure and chop the other ingredients.
To make this Keto Cashew Beef dish spicy, serve with Sriracha sauce or you can add 1/2 teaspoon to 1 teaspoon of crushed red pepper flakes to the stir fry.
The veggies used in this recipe are totally customizable. Leave out any you don’t like and use more of the other veggies or add a little broccoli, cauliflower, or some snow peas. Bamboo shoots can be used instead of water chestnuts.
Leftovers will keep for about 4 days in an airtight container, but the cashews will loose their crunchiness.
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Keto Cashew Beef
Keto Cashew Beef is full of crumbled ground beef, bell pepper, zucchini, mushrooms, water chestnuts, and of course cashews. A delicious Asian-style low carb meal!
- 1 teaspoon coconut oil or butter
- 1 pound grassfed ground beef
- 1 green bell pepper, coarsley chopped
- 1 zucchini, cut in half lengthwise and then into half-moon shapes
- 1 yellow onion, coarsley chopped
- 6 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 small can sliced water chestnuts, drained
- 1/4 cup coconut aminos
- 1/4 cup coconut milk, the kind in a can
- 1/2 teaspoon black pepper
- 1/2 cup cashews
- 2 green onions, sliced
- cauliflower rice for serving
Heat oil in a large nonstick skillet. Add ground beef and cook until browned, crumbling it as it cooks.
Add bell pepper, zucchini, onion, and mushrooms. Cook until starting to soften.
Add garlic and ginger and cook 2 more minutes.
Add coconut aminos, coconut milk, and pepper. Continue to cook until veggies are soft but still a little crisp.
Sprinkle with cashews and green onions and serve over cauliflower rice.
Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
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