Name: Asian Beef and Zucchini Noodles (gluten free, paleo, + whole30)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 medium zucchini (about 1 and 1/2 pounds); 1/2 tsp salt; 1/3 cup coconut amnios or tamari (like THIS or THIS); 1 tbsp sesame oil (like this); 1-2 tso grated ginger; 1/2 tsp crushed red pepper flakes (like this); 2 tsp honey (optional); 1 tbsp avocado oil or ghee; 3-4 cloves of garlic, minced; 1 pound grass fed beef; green onion and sesame seeds for garnish

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Quick + easy dinner idea: Asian Beef and Zucchini Noodles. So full of gingery/garlicky flavor, low carb, budget-friendly, and ready in 20 minutes.

Dear 2020, I’m done. We are breaking up now.

There are no words to describe this current year. Out of control political climate + worldwide pandemic + forest fires all over my beloved state of California. Anyone else feel exhausted?

But we still gotta eat. So here’s a simple, satisfying dinner recipe that can whipped up in no time at all, with just a few simple ingredients.

Asian Beef and Zucchini Noodles Deets

What I love most about this recipe is the minimal ingredient list. Since I am drowning in zucchinis from the garden and always have some grass fed beef in the freezer, this is the PERFECT meal for times when I’m just over meal planning + need a simple solution.

❤️ zucchini noodles… are a great low carb alternative to regular pasta. The trick is to salt them a bit before hand to release some of the water content. This keeps the noodles nice and firm during cooking.

❤️ ground beef… is an excellent, budget-friendly source of nutrients and protein. As always, I recommend getting the best quality beef you can afford. There’s a HUGE difference between grass fed, pasture-raised beef and commercial, feedlot beef.

❤️ garlic… for flavor and health benefits. The more the better, IMHO.

❤️ the sauce… a simple Asian sauce made from coconut aminos (or tamari), sesame oil, ginger, red pepper flakes, and honey (optional).

❤️ green onion + sesame seeds for garnish

That’s it. And it all comes together in about 20 minutes time.

Simply put, this is a super savory, gingery/garlicky, satisfying, and family-approved dinner recipe. Way better than take out. And it tastes great leftover the next day for lunch as the noodles soak up all that saucy goodness.

A note about ingredients

You can make this recipe with either coconut aminos or tamari (gluten free soy sauce.) Coconut amnios will be a slightly milder and less salty flavor. For Whole30 use coconut aminos and leave out the honey. For paleo, use coconut aminos.

Want something a little lighter?

Try my vegetarian Asian Zucchini Noodles.

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