Servings: 4 · Prep Time: 6 mins · Cooking Time: 13 mins
Total Time: 19 mins


This keto Kung pao beef uses tender courgette as the base for a sweet and sour sauce, tossed with crispy fried beef and crunchy peanuts. This is a great base to be served with cauliflower rice, zucchini noodles or even as a lunch filling in lettuce wraps.



  • minced beef (500g)
  • spring onions (2 large diced)
  • fresh coriander (2 tbsp chopped)
  • dried chili flakes (1 tsp)
  • garlic (1 clove minced)
  • red bell pepper (1 small diced)
  • olive oil (1 tbsp)
  • unsalted peanuts (1 tbsp)


  • tamari sauce (3 tbsp)
  • sesame oil (2 tsp)
  • fresh ginger (1 inch grated)
  • lime juice (1 tsp)
  • erythritol (1 tsp)
  • garlic (1 clove)
  • olive oil (1 tbsp)
  • courgette (1/2 cup peeled and sliced into 1 cm discs)
  • apple cider vinegar (1/2 tbsp)


To prepare the sauce, heat the olive oil in a frying pan or wok over a low/medium heat. Add the sliced courgette and pan fry gently until tender. Transfer to a food processor.

Add the ginger, garlic, lime juice, tamari sauce, sesame oil, cyder vinegar and erythritol to the food processor. Blend until you have a smooth sauce.

To prepare the beef, heat the olive oil in the frying pan/wok over a medium heat. Add the beef, pepper and spring onion, cooking until the beef has browned all over.

Add the garlic and chilli and stir well, cooking for a minute more until fragrant.

Add the sauce to the pan and stir well, coating the beef in the sauce, cook briefly to heat the sauce through.

Add the peanuts and stir into the beef until warmed through.

Scatter with chopped fresh cilantro to serve.


Low Carb Kung Pao Beef 1.CR2
Low Carb Kung Pao Beef 2.CR2
Low Carb Kung Pao Beef 3.CR2