Whole30 Beef Stir Fry Noodles
Packed with vibrant vegetables, tender beef, and nutrient-rich zucchini noodles, this Whole30 Beef Stir Fry Noodles recipe is a delicious and wholesome way to enjoy a quick, healthy meal. The dish features savory marinated beef, stir-fried with colorful bell peppers, broccoli, carrots, and seasoned with a flavorful blend of coconut aminos, garlic, and ginger. The spiralized zucchini noodles take the place of traditional pasta, keeping it gluten-free, low-carb, and perfect for clean eating diets like Whole30 and paleo. Ready in just 35 minutes and brimming with bold flavors and textures, this stir fry makes a satisfying lunch or dinner option that the whole family will love. Serve hot, garnished with fresh green onions, for an irresistibly fresh and healthy twist on a takeout favorite!
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 2 medium zucchini, spiralized
- 3 stalks green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
Begin by preparing all your ingredients: thinly slice the beef sirloin into strips, mince the garlic, grate the ginger, slice the red bell pepper, cut the broccoli into florets, julienne the carrot, and spiralize the zucchini into noodles.
In a large mixing bowl, combine the beef strips, coconut aminos, sesame oil, minced garlic, and grated ginger. Toss to evenly coat the beef with the marinade and let it sit for about 10 minutes while you prepare the vegetables.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef strips in a single layer. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Add the spiralized zucchini noodles to the skillet and toss everything together. Cook for another 2-3 minutes until the zucchini noodles are just tender.
Return the cooked beef to the skillet, sprinkle with salt and black pepper, and toss everything to combine well and heat through.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 33.3 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3172 mg | 67% | |
*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.
