Paleo Beef Udon
Experience a wholesome and flavorful twist on a Japanese classic with our Paleo Beef Udon recipe, a perfect low-carb and gluten-free alternative to the traditional dish. Instead of wheat-based noodles, this dish features spiralized zucchini noodles, which soak up the rich, umami flavors of a savory broth made with coconut aminos, beef broth, and fragrant ginger and garlic. Tender slices of beef sirloin and earthy shiitake mushrooms add satisfying depth, while a hint of sesame oil lends a nutty finish. Quick to prepare with a total cook time of under an hour, this paleo-friendly meal is not only nourishing but also brimming with flavor. Garnish with fresh green onions and a squeeze of lime for a bright, zesty pop. Ideal for a comforting weeknight dinner, this Paleo Beef Udon satisfies your noodle cravings without compromising on health or taste.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 pound beef sirloin
- 1 cup coconut aminos
- 4 cups beef broth
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 tablespoons coconut oil
- 3 stalks green onions, chopped
- 1 cup sliced shiitake mushrooms
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 optional lime wedges
Instructions
Start by spiralizing the zucchini to create zucchini noodles. Set these aside for later use.
Slice the beef sirloin into thin strips, seasoning with sea salt and black pepper.
In a large skillet or wok, heat coconut oil over medium-high heat. Add the beef strips and sauté for 3-4 minutes until just browned. Remove the beef from the skillet and set aside.
In the same skillet, add the garlic, ginger, and onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced shiitake mushrooms to the skillet and cook for another 2 minutes.
Pour in the beef broth and coconut aminos, bringing the mixture to a simmer. Let it simmer for about 10 minutes to allow the flavors to meld.
Return the beef strips to the skillet and add the zucchini noodles, stirring well to combine. Allow cooking for another 5 minutes, or until the zucchini noodles are slightly tender but not mushy.
Finish by stirring in the sesame oil and adjust seasoning with additional sea salt and black pepper if needed.
Serve the Paleo Beef Udon hot, garnished with chopped green onions and a squeeze of lime juice for a zesty touch, if desired.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 16768 mg | 729% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 114.4 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 367 mg | 28% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5052 mg | 107% | |
*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.
