Keto Asian Recipes: A Guide to Delicious Low-Carb Asian Cuisine

For those following a ketogenic diet, enjoying the vibrant flavors of Asian cuisine might seem challenging. Many traditional Asian dishes rely on ingredients high in carbohydrates, such as rice, noodles, and sugary sauces. However, with a few clever substitutions and modifications, it's entirely possible to create delicious and satisfying keto-friendly Asian meals. This article explores a variety of keto Asian recipes, offering options for everything from classic takeout dishes to quick and easy weeknight dinners.

Recreating Classic Takeout Favorites

One of the most common requests from those on a keto diet is for healthy alternatives to Chinese takeout. Many popular Chinese dishes can be adapted to be low-carb by swapping out high-carb ingredients with keto-friendly alternatives.

Keto-Friendly General Tso's Chicken

General Tso's Chicken is a beloved takeout dish featuring crispy chicken coated in a sweet, savory, and slightly spicy glaze. The key to making this dish keto-friendly lies in creating a sugar-free glaze and finding a low-carb alternative to cornstarch for coating the chicken.

The Glaze: Instead of sugar, a monk fruit sweetener can be used. Monk fruit sweetener is heat-stable, making it ideal for stir-fries and glazes. Because it is much sweeter than sugar (around 200x), only a small amount is needed.

Crispy Chicken: Achieve crispy, juicy chicken without cornstarch by using a combination of baking soda, baking powder, and super fine almond flour. Baking soda tenderizes the meat, while baking powder helps the chicken crisp up. While almond flour works well, psyllium husk or pork rind can also be used. However, it's worth noting that these alternatives may not replicate the exact texture of cornstarch.

Read also: Easy Low-Carb Cheese Crackers

Recipe:## Ingredients:

• 1.5 lb Boneless Chicken Thighs (bite-sized pieces)
• 4 cloves Garlic (grated)
• 1 tbsp Ginger (grated)
• 2 tbsp Soy Sauce
• 1 Egg
• .5 tsp Baking Soda
• 2 cups Superfine Almond Flour
• 1 tsp Salt
• 1 tsp Baking Powder
• 5 cloves Garlic (minced)
• 3 Green Onion (chopped)
• 5-8 Dried Red Whole Chili
• 1 inch Ginger (thinly sliced)
• 4 tbsp Soy Sauce
• 2 tbsp Rice Vinegar or Apple Cider Vinegar
• 1.5 tbsp Monkfruit Sweetener
• .5 tbsp Sesame Seeds

Instructions:

1. Marinate chicken: In a bowl, mix boneless chicken thighs with grated garlic, grated ginger, soy sauce, egg, and baking soda. Let it rest for 20-30 minutes.
2. Coat the chicken: Combine super fine almond flour, salt, and baking powder. Coat the marinated chicken.
3. Fry the chicken: Fry the chicken for 3-4 minutes, until crispy and golden brown.
4. Prepare the glaze: In a pan, heat oil over medium-high heat. Add minced garlic, white parts of green onion, sliced ginger, and dried red chili. Stir-fry for 1-2 minutes until fragrant.
5. Simmer the glaze: Pour in soy sauce, rice vinegar, and monk fruit sweetener. Simmer until it becomes a glaze.
6. Combine: Add the fried chicken and toss until all pieces are coated in the sauce.
7. Garnish: Finish with sesame seeds and remaining green onion.

Other Keto Takeout Options

Besides General Tso's Chicken, other classic takeout recipes can be made keto-friendly:

• Mongolian Beef: Use a sugar-free sauce and serve over cauliflower rice.
• Kung Pao Chicken: Substitute cornstarch with almond flour or another low-carb alternative.
• Sweet and Sour Chicken: Create a tangy, sugar-free sauce using vinegar and a keto-friendly sweetener.

Quick and Easy Keto Asian Recipes

For busy weeknights, several Asian-inspired dishes can be prepared quickly and easily while staying within keto guidelines.

15-Minute Keto Asian Beef Bowl

This recipe is perfect for a fast, nourishing dinner. It's also adaptable for various dietary needs, including Paleo, Whole30, and GAPS.

Ingredients:

• 1 pound ground beef or pork (full fat)
• 1 bunch greens of green onions, chopped (reserve some for garnish)
• ¼ cup sesame oil, toasted, or preferred traditional fat (lard, avocado oil, coconut oil, bacon fat for AIP)
• ¼ cup fresh ginger, minced or grated
• 2 Tablespoons soy sauce, real fermented (see Recipe Notes) OR for Paleo, GAPS, Whole30, AIP - ¼ cup coconut amino acids
• 5 cloves garlic minced or crushed
• 1/16 teaspoon powdered stevia, (omit for Whole30) or to taste, brands vary considerably; or use 15-20 drops of liquid stevia, to taste; or sub 2 Tablespoons honey for AIP and GAPS
• Sesame seeds and prepared cauliflower rice, for serving (omit for AIP)

Instructions:

1. Cook green onions in sesame oil over medium-high heat until they begin to soften and brown, about 4 to 5 minutes.
2. Add beef and, with a spatula, break it up into smaller pieces, cooking until the outside is no longer pink, about 8 minutes.
3. Add soy sauce or coconut amino acids, ginger, garlic, and stevia. Simmer 2 to 3 minutes, stirring in the new ingredients.
4. Serve on top of hot, cooked cauli rice, garnished with sesame seeds and green onions' greens or fresh cilantro/chives etc.

This bowl is super low carb with just 3 grams net carbs per serving!

Asian Beef "Noodle" Bowls

This recipe utilizes shirataki noodles, which are very low in carbohydrates, to create a satisfying and flavorful noodle bowl.

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients:

• 2 tablespoons sesame oil, divided
• 1 celery stalk, diced
• 1 tablespoon peeled, grated fresh ginger
• 1 garlic clove, minced
• 1/2 pound ground beef
• Salt
• Freshly ground black pepper
• 1 tablespoon Sriracha
• 1 teaspoon fish sauce
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon soy sauce or coconut aminos
• 1 package Shirataki Noodles
• 1 Persian cucumber, sliced thin (or 1/2 cucumber)
• 2 tablespoons sliced scallions, green parts only
• 1 tablespoon sesame seeds

Instructions:

1. Cook the Shirataki Noodles per directions on the package.
2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the celery, ginger, and garlic and cook for 1 minute, stirring frequently.
3. Add the beef and season with salt and pepper. Cook for 6 to 7 minutes, until browned.
4. Meanwhile, in a small bowl, combine the remaining 1 tablespoon of sesame oil, and the Sriracha, fish sauce, lime juice, and soy sauce.
5. Pour the sauce over the meat, reduce the heat to medium, and let the meat simmer in the sauce for 1 minute.
6. Push the meat to one side of the skillet, add the shirataki noodles, and cook for 1 minute so they take on the flavor of the sauce. Toss all the ingredients together in the pan.
7. Divide between two bowls and top with the sliced cucumbers, scallions, and sesame seeds.

Steak and Egg Bibimbap

This Korean-inspired dish is a flavorful and protein-packed option for a keto diet.

Ingredients:

• For the Steak:
  • 1 tablespoon ghee
  • ½ pound ground beef or steak, minced
  • Pink salt
  • Freshly ground black pepper
  • 1 tablespoon soy sauce (or coconut aminos)
• For the Egg and Cauliflower Rice:
  • 2 tablespoons ghee, divided
  • 2 large eggs
  • 1 large cucumber, peeled and cut into matchsticks
  • 1 tablespoon soy sauce
  • 1 cup cauliflower rice
  • Pink salt
  • Freshly ground black pepper

Instructions:

1. Make the Steak:
   • Heat ghee in a large skillet over medium-high heat. Add the minced steak, and season with pink salt and pepper. Stir occasionally, breaking the beef apart.
   • Add the soy sauce and stir. Turn the heat to medium-low and simmer while you make the egg and cauliflower rice.
2. Make the Egg and Cauliflower Rice:
   • Heat 1 tablespoon of ghee in a second large skillet over medium-high heat. When the ghee is very hot, crack the eggs into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate.
   • In a small bowl, marinate the cucumber matchsticks in the soy sauce.
   • Clean out the skillet from the eggs, and add the remaining 1 tablespoon of ghee to the pan over medium-high heat. Add the cauliflower rice, season with pink salt and pepper, and stir, cooking for 5 minutes. Turn the heat up to high at the end of the cooking to get a nice crisp on the "rice."
3. Assemble:
   • Divide the rice between two bowls.
   • Top the rice in each bowl with an egg, the steak, and the marinated cucumber matchsticks.

Creative Keto Asian Dishes

Beyond recreating takeout classics and quick weeknight meals, there are many other ways to enjoy Asian flavors on a keto diet.

Low-Carb Japchae with Kelp Noodles

Japchae is a Korean dish of mixed vegetables and marinated beef, traditionally served with sweet potato starch noodles. This recipe uses kelp noodles as a low-carb substitute.

Key to Softening Kelp Noodles:

• Rinse the noodles well under running water.
• Combine 12 oz (340g) noodles with 2 tablespoons lemon juice and a pinch of salt.
• Let it sit and marinate for at least 10 minutes, stirring every few minutes.
• Once the noodles are soft, add them (including the lemon juice marinade) to 5 cups of boiling water and let simmer for 10 minutes.
• Drain and rinse.

Cauliflower Fried Rice

Cauliflower rice is a staple in keto cooking, and it works perfectly as a substitute for rice in fried rice.

Ingredients:

• 1 small head cauliflower, trimmed and cut into florets
• 3 slices uncured bacon, diced
• 1 tablespoon toasted sesame oil
• 4 green onions, chopped
• 2 tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 3 large eggs, lightly beaten
• 1/2 cup shredded carrot
• 1/2 cup frozen peas
• 1 tablespoon coconut aminos, tamari, or soy sauce
• Toasted sesame seeds (optional)

Instructions:

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Add the cauliflower. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure. Remove the cauliflower and set it aside. Pour the cooking liquid out of the pot and wipe the pot dry.
2. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 4 to 6 minutes. Remove the bacon from the pot. Add the sesame oil to the bacon drippings in the pot. Add the green onions, ginger, and garlic and stir-fry until fragrant, about 1 minute. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small, rice-size pieces.
3. Move the cauliflower mixture to one side of the pot. Coat the empty portion with cooking spray. Add the eggs and cook, stirring constantly, until scrambled, about 1 minute. Add the carrot, peas, coconut aminos, and reserved bacon. Stir the cauliflower rice into the egg. Select CANCEL.

Steak Roll-Ups with Shiitake Mushroom Sauce

This recipe combines tender steak with a flavorful shiitake mushroom sauce, creating a sophisticated and keto-friendly Asian-inspired dish.

Read also: Magnesium Supplements for Keto

Ingredients:

• 1 pound round steak
• ½ teaspoon fine Himalayan pink salt, divided
• ½ teaspoon black pepper
• 8 thin asparagus spears, trimmed and halved crosswise
• 4 thick green onions, roots and top 2 inches of the green trimmed; they should be equal in length to your asparagus spears
• 3 tablespoons avocado oil, divided
• 2 tablespoons minced shallot
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 1 cup sliced shiitake mushroom caps
• 1 cup beef broth
• 2 tablespoons coconut aminos, tamari, or soy sauce
• Toasted sesame seeds
• Toasted sesame oil, for drizzling (optional)

Instructions:

1. Place the round steak in the freezer for 30 minutes (to make slicing easier). Cut the steak against the grain into 8 pieces. Gently pound each piece to a 1/4 inch thickness. Use 1/4 teaspoon each of the pink salt and pepper to season one side of all the pieces. Place 2 asparagus spears and 1 green onion on the beef and roll up to enclose. Secure with a toothpick. Sprinkle all the rolls with the remaining 1/4 teaspoon each salt and black pepper.
2. Select SAUTÉ on the Instant Pot. When the pot is hot, add 1 tablespoon of the avocado oil. Add four of the rolls to the hot oil and cook until browned, about 2 minutes. Turn and cook an additional 2 minutes to brown on the second side. Transfer the rolls to a plate. Repeat with the remaining rolls and 1 tablespoon oil.
3. Add the remaining 1 tablespoon oil to the pot. Add the shallot, ginger, and garlic and cook for 1 minute, then add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 3 minutes. Add the broth and coconut aminos and scrape the bottom of the pot to loosen any browned bits. Select CANCEL. Return the rolls to the pot.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure.
5. Remove the rolls from the pot and cover to keep warm. Select SAUTÉ and bring the cooking liquid to a boil. Simmer for 5 minutes to reduce slightly. Select CANCEL.
6. Ladle the mushroom sauce over the rolls.

Tips for Keto Asian Cooking

• Embrace Sugar Substitutes: Experiment with different keto-friendly sweeteners like monk fruit, erythritol, and stevia to find your preferred taste and texture for sauces and marinades.
• Utilize Low-Carb Thickeners: Instead of cornstarch, use almond flour, xanthan gum, or chia seeds to thicken sauces.
• Load Up on Vegetables: Incorporate plenty of low-carb vegetables like broccoli, cauliflower, spinach, and bok choy to add nutrients and bulk to your dishes.
• Don't Be Afraid to Experiment: Adapt your favorite Asian recipes by swapping out high-carb ingredients with keto-friendly alternatives.

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