Paleo Beef Stir Fry Noodles
Take your stir-fry game to the next level with this irresistible Paleo Beef Stir Fry Noodles recipe—a delicious, grain-free twist on a classic favorite. Featuring tender slices of beef sirloin, vibrant veggies like red bell pepper and carrot, and zucchini “zoodles” in place of traditional noodles, this dish is as wholesome as it is satisfying. The beef is marinated in a flavorful blend of coconut aminos, sesame oil, garlic, and ginger, creating a savory depth of flavor that pairs perfectly with the lightly stir-fried vegetables. This quick, 35-minute recipe is perfect for busy weeknights, delivering a nutrient-packed, gluten-free, and dairy-free meal the whole family will love. Whether you’re following a paleo diet or just looking for a healthy dinner option, these stir-fry noodles are a must-try!
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 3 medium zucchini
- 0.25 cup coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 inch piece ginger
- 1 whole red bell pepper
- 1 large carrot
- 3 stalks green onion
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Start by slicing the beef sirloin against the grain into thin strips about 1/4 inch thick. Set aside.
Using a spiralizer, create zucchini noodles from the 3 medium zucchinis. Set the zoodles aside on paper towels to absorb excess moisture.
Peel and mince the garlic cloves and grate the ginger. Cut the red bell pepper into thin strips, julienne the carrot, and slice the green onions diagonally.
In a large mixing bowl, combine the sliced beef with coconut aminos, sesame oil, minced garlic, and grated ginger. Toss to coat and let it marinate for about 10 minutes.
Heat a large skillet or wok over medium-high heat. Add olive oil and once hot, add the marinated beef. Stir-fry for 4-5 minutes until the beef is browned and cooked through. Remove the beef from the pan and set aside.
In the same skillet, add red bell pepper and carrot. Stir-fry for about 3 minutes until they start to soften.
Add the zucchini noodles to the skillet and continue stir-frying for another 2-3 minutes until the zoodles are just tender.
Return the cooked beef to the skillet, add sliced green onions, and season with sea salt, black pepper, and crushed red pepper flakes (if using). Toss everything together until well-combined and heated through.
Serve the stir fry hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 8159 mg | 355% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 60.7 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3620 mg | 77% | |
*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.
