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.
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Ginger Beef and Noodle Stir-Fry
Total Time: 30 minutes
Cook Time: 30 minutes
saturated fat 7.1g
- 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
- 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.
- 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.
- 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.
- Stir and cook until beef is cooked through and noodles are hot.
- Serve topped with the cilantro.