Print

Low Carb Mongolian Beef Zoodle Stir Fry Recipe Delight

Print Recipe

This Low Carb Mongolian Beef Zoodle Stir Fry is a quick and satisfying dish that captures the essence of your favorite Asian restaurant meal. Enjoy tender beef and crunchy zoodles in a savory sauce, all while keeping it healthy and low-carb.

Ingredients

Scale
  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
  • 1 tablespoon cornstarch (or a low-carb thickener like xanthan gum)
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 2 medium zucchini (approximately 12 oz), spiralized into noodles (zoodles)
  • 2 tablespoons vegetable oil (or avocado oil)
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 bell pepper, sliced (red, green, or yellow)
  • 1 small onion, thinly sliced
  • 3 green onions, chopped (for garnish)
  • 1/4 cup soy sauce (or coconut aminos)
  • 2 tablespoons brown sugar substitute (like erythritol or monk fruit sweetener)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional for heat)

Instructions

  1. Start by marinating the beef. In a bowl, combine the flank steak, soy sauce, cornstarch, sesame oil, garlic powder, and ginger powder. Mix well to coat the meat. Let it marinate for at least 15 minutes while you prepare the other ingredients.
  2. While the beef is marinating, spiralize the zucchini into zoodles. Set them aside on a clean kitchen towel to absorb excess moisture, which will help prevent the dish from becoming soggy.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the marinated beef. Cook for 2-3 minutes, stirring frequently, until the beef is browned and cooked through. Avoid overcrowding the pan, as this can steam the meat instead of searing it.
  4. Once the beef is cooked, remove it from the pan and set it aside on a plate. In the same skillet, add the minced garlic, minced ginger, sliced bell pepper, and sliced onion. Stir-fry for 2-3 minutes until the vegetables are tender but still slightly crisp. You'll know they are ready when they start to change color and become fragrant.
  5. Next, add the zoodles to the skillet with the sautéed vegetables. Stir-fry for an additional 2-3 minutes. The zoodles should be heated through but still have a slight crunch. Take care not to overcook them, as they can release too much moisture.
  6. Return the cooked beef to the pan and add the sauce made from soy sauce, brown sugar substitute, rice vinegar, sesame oil, and red pepper flakes. Stir everything together, cooking for another minute until everything is well-coated and heated through. The sauce should be glossy and thickening slightly.
  7. Remove the skillet from heat and garnish your dish with chopped green onions. Serve immediately for the best texture and flavor.

Nutrition

Keywords: Use a high-quality flank steak for the best flavor and tenderness. Avoid overcooking the zoodles to maintain their crunch. A good spiralizer will make the process easier and more consistent.

Find it online: https://homebitesia.com/low-carb-mongolian-beef-zoodle-stir-fry-recipe-delight/