Paleo Beef Stir-Fry Noodles
Dive into the bold flavors and wholesome nourishment of this Paleo Beef Stir-Fry Noodles recipe—a perfect fusion of savory, crisp, and fresh ingredients! Tender, marinated strips of grass-fed beef are wok-tossed with vibrant red bell peppers, julienned carrots, and spiralized zucchini noodles, making this dish entirely grain-free and paleo-approved. A zesty marinade of coconut aminos, fresh ginger, and garlic infuses every bite with irresistible umami, while the nuttiness of sesame oil and a hint of spice from red pepper flakes take this stir-fry to the next level. Quick to prepare in just 40 minutes, this nutritious, low-carb meal is ideal for busy weeknights or healthy weekend dinners. Garnished with fresh green onions, it’s a colorful, flavorful masterpiece that proves wholesome eating doesn’t have to sacrifice taste!
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Recipe Information
Ingredients
- 1 pound grass-fed beef sirloin
- 3 large zucchini
- 1 cup coconut aminos
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 2 tablespoons sesame oil
- 1 medium red bell pepper
- 1 large carrot
- 3 stalks green onions
- 2 tablespoons olive oil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the ingredients: Thinly slice the beef sirloin against the grain into bite-sized strips. Peel and julienne the carrot, core and thinly slice the red bell pepper, and slice the green onions. Mince the garlic cloves and grate the fresh ginger.
Using a spiralizer, create zucchini noodles from the 3 large zucchinis and set them aside.
In a medium-sized bowl, combine the coconut aminos, grated ginger, minced garlic, sesame oil, and crushed red pepper flakes to create a marinade.
Add the sliced beef to the marinade, ensuring all pieces are well-coated. Cover and allow to marinate in the refrigerator for at least 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef strips (reserve the marinade) and cook for about 3-4 minutes, stirring occasionally, until the beef is browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add sliced red bell pepper and julienned carrot. Stir-fry for about 2-3 minutes until they start to become tender.
Add the zucchini noodles to the skillet along with the reserved marinade. Stir to combine, cooking for another 2-3 minutes until the noodles are warmed through and coated with the sauce.
Return the cooked beef to the skillet, toss everything together, and adjust seasoning with sea salt and black pepper to taste.
Remove from heat and garnish with sliced green onions before serving.
Serve hot as a satisfying paleo-friendly meal that is both nutritious and delicious.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 12860 mg | 559% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 107.3 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3682 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
