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Another gem inspired by my Japanese food YouTube obsession. Delicious, delicious obsession.

I’ve made this version low carb. The original recipe used oyster sauce in place of hoisin (I happened to have hoisin on hand – Chinese, I know) and udon in place of spaghetti squash.

I also turned around and had this for dinner a second night in a row – with added roasted brussels sprouts – and it was magical.

gluten-free, keto, paleo-ish


Low Carb Japanese Peanut Butter Beef

150g ground beef
1/4 cup chopped scallions
1 Tbsp. peanut butter (check your label!)
1 tsp. hoisin or oyster sauce (check your label!)
1 Tbsp. sake or rice wine
1 Tbsp. coconut aminos or tamari
1/2 cup cooked spaghetti squash

Heat a medium pan over medium heat. Add the ground beef and cook until just browned. Add the liquids, peanut butter and hoisin/oyster sauce and stir quickly to combine completely. Add the spaghetti squash and scallions and stir well to combine.

Serves 1 for dinner