Whole30 Beef Yakisoba
Dive into the bold, savory flavors of this Whole30 Beef Yakisoba—a healthier twist on the classic Japanese stir-fried noodle dish. Featuring tender, thinly sliced beef sirloin paired with vibrant, nutrient-packed vegetables like zucchini noodles, shiitake mushrooms, and julienned carrots, this recipe is a gluten-free, soy-free delight. Infused with the umami-rich taste of coconut aminos, fresh ginger, and garlic, this quick and satisfying dish is ready in just 40 minutes, making it perfect for busy weeknight dinners. Finished with a fragrant drizzle of sesame oil and a touch of red pepper flakes for a subtle kick, this yakisoba is as wholesome as it is delicious. Enjoy it hot and fresh while staying fully compliant with your Whole30 journey!
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Recipe Information
Ingredients
- 1 pound Beef sirloin, thinly sliced
- 4 cups Zucchini noodles (spiralized)
- 0.5 cup Coconut aminos
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, fresh, grated
- 1 medium Onion, thinly sliced
- 1 large Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 2 stalks Green onions, chopped
- 1 cup Shiitake mushrooms, sliced
- 2 tablespoons Sesame oil
- 2 tablespoons Avocado oil
- to taste Salt
- to taste Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
- 0.25 cup Water
Instructions
Begin by preparing all vegetables: spiralize the zucchini, julienne the carrot, slice the onion, bell pepper, and shiitake mushrooms, and mince the garlic and ginger.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the sliced beef sirloin, season with salt and pepper, and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion and garlic, and sauté for 1-2 minutes until aromatic and the onion is translucent.
Add the julienned carrot, bell pepper, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Return the cooked beef to the skillet, then add the grated ginger, coconut aminos, and water. Stir everything together to combine.
Add the zucchini noodles to the skillet and toss well to coat them with the sauce. Cook for an additional 2-3 minutes until the zucchini noodles are just tender.
Drizzle the sesame oil over the yakisoba and add the chopped green onions. Toss to combine and remove the skillet from heat.
Season to taste with additional salt, black pepper, and red pepper flakes if desired.
Serve hot and enjoy your Whole30 Beef Yakisoba!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5015 mg | 218% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 70.8 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 386 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6051 mg | 129% | |
*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.
