Ginger Beef and Noodle Stir-Fry

Ginger Beef and Noodle Stir Fry

This quick and easy ginger beef stir-fry is a great way to use up an abundance of summer zucchini from your garden or the farmers market. When zucchini is cut into noodles (you get zoodles!) and then stir-fried, you’ll think you’re eating your favorite noodle dish from your local takeout place. Don’t skip the step of salting your zucchini or you’ll end up with soggy noodles.

If you enjoyed this Ginger Beef and Noodle Stir-Fry recipe, try our Winter Vegetable and Beef Stir-Fry recipe next time. Looking for even more delicious Paleo recipes? Look no further! Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes.

Recipe makes 4 servings.
Approximate Cook Time: 30 minutes
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Votes: 2
Rating: 5
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Ingredients

4 tablespoon(s) coconut aminos
1 medium lime(s), juiced
2 medium garlic clove(s), minced
1 teaspoon(s) ginger, fresh, grated
11/2 pound(s) beef - flank, sirloin, or NY strip steak(s), sliced
2 medium zucchini
1 tablespoon(s) kosher salt, or less to taste
3 tablespoon(s) sesame oil
2 medium onion(s), green, sliced
1 teaspoon(s) red pepper flakes, crushed
2 tablespoon(s) cilantro, fresh, for garnish

Instructions

  1. Whisk the coconut aminos, lime juice, garlic, and ginger in a large bowl. Add the steak and toss with the mixture and let marinate for 10 minutes.
  2. Using either a julienne peeler or spiral slicer, cut the zucchini into noodles. Lay on a layer of paper towels and sprinkle on the kosher salt. Allow to sit for 10 minutes.
  3. Heat the sesame oil in a skillet or wok and add the green onions and pepper flakes. Cook for 1 minute, and add the beef. Stir and add the beef. Cook until browned and add the zucchini noodles.
  4. Stir and cook until beef is cooked through and noodles are hot.
  5. Serve topped with the cilantro.


5 Comments

  1. Tiffany D

    1 tbsp kosher salt is wayyyyy too much. So I was thinking this would be wonderful, but it was too salty. Next time I will use half or less of salt and hope its better:/

  2. Jennifer G

    Delicious. I used three medium zucchini, and I still felt this was only two servings, not four.

  3. Janice E

    This would have been absolutely wonderful if it didn’t call for all that salt. I couldn’t eat the noodles but the flavor of the beef was great!

    • Karen

      Janice E – thank you for your comment. I have made a note to add the salt to taste and some may need less salt.

  4. Jodi

    This is a delicious recipe!! I’ve been looking for a good stir fry without added sugar /honey and easy enough that I could whip up after work. This is it! I only had 1 zucchini (which I salted lightly) so added some julienned carrots and also some baby bok choy because, well, bok choy is wonderful. Thanks for sharing, this is my new go-to stir fry!

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Ginger Beef and Noodle Stir-Fry

Number of servings 4
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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Ingredients

4 tablespoon(s) coconut aminos
1 medium lime(s), juiced
2 medium garlic clove(s), minced
1 teaspoon(s) ginger, fresh, grated
11/2 pound(s) beef - flank, sirloin, or NY strip steak(s), sliced
2 medium zucchini
1 tablespoon(s) kosher salt, or less to taste
3 tablespoon(s) sesame oil
2 medium onion(s), green, sliced
1 teaspoon(s) red pepper flakes, crushed
2 tablespoon(s) cilantro, fresh, for garnish

Instructions

  1. Whisk the coconut aminos, lime juice, garlic, and ginger in a large bowl. Add the steak and toss with the mixture and let marinate for 10 minutes.
  2. Using either a julienne peeler or spiral slicer, cut the zucchini into noodles. Lay on a layer of paper towels and sprinkle on the kosher salt. Allow to sit for 10 minutes.
  3. Heat the sesame oil in a skillet or wok and add the green onions and pepper flakes. Cook for 1 minute, and add the beef. Stir and add the beef. Cook until browned and add the zucchini noodles.
  4. Stir and cook until beef is cooked through and noodles are hot.
  5. Serve topped with the cilantro.
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