Low-carb Vietnamese Shaking Beef with Asian Slaw and Zucchini Noodles

1.In a bowl, combine the beef strips, garlic, soy sauce, fish sauce, oyster sauce, lime juice, sugar substitute, and black pepper. Mix well and let it marinate for at least 15 minutes.

2.Heat a skillet over high heat. Add the marinated beef and cook for 2-3 minutes until browned but still tender. Remove from heat and set aside.

3.In the same skillet, add the sliced red onion and cherry tomatoes. Cook for 2-3 minutes until slightly softened. Remove from heat and set aside.

4.In a large bowl, combine the shredded cabbage, julienned carrot, sliced cucumber, cilantro, and mint leaves. Toss well to mix.

5.In a separate skillet, heat a little oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened. Remove from heat.

6.To serve, place a portion of zucchini noodles on a plate. Top with the cooked beef, red onion, and cherry tomatoes. Serve with a generous portion of Asian slaw on the side.

7.Garnish with additional fresh herbs if desired. Enjoy your delicious low-carb Vietnamese Shaking Beef with Asian Slaw and Zucchini Noodles!