These easy Beef Teriyaki Zoodles are the perfect juicy, tender beef tossed with zucchini noodles in a simple, delicious homemade teriyaki sauce. It’s made with all natural ingredients and is ready in less than 30 minutes.
I haven’t made a new zucchini noodles recipe in a while, have I? I often rotate between Pesto Zoodles and these phenomenal Shrimp Zoodles in Thai Coconut Sauce or these Thai Chicken Zucchini Noodles with Spicy Peanut Sauce.
I decided to make this beef teriyaki zoodles recipe this past weekend since beef teriyaki it is one of my daughters favorite things to order at any Chinese restaurant. I love substituting zucchini noodles for pasta in any dish is a perfect low carb option.
This is a super simple recipe that can be ready in 20 minutes! So it’s great for busy nights where you want something healthy but don’t have a lot of time.
I love making an easy teriyaki sauce and it’s the perfect sauce for zucchini noodles. This sauce is very similar to sauce I make for my Slow Cooker Chicken Teriyaki. I swapped out red wine vinegar for rice vinegar in this recipe. It’s so flavorful and healthier than any store bought option.
The teriyaki sauce consists of coconut aminos (or soy sauce), honey, rice vinegar, ginger, garlic and a little corn starch for thickening.
I did buy pre-cut stir fry beef this time as well to make it an even quicker prep. It all comes together when you marinade the beef in the teriyaki sauce for bit before you cook it. Then use the sauce mix in with the zucchini noodles after they have been added.
You can also serve this Beef Teriyaki over rice if you prefer. It is fabulous either way!
Beef Teriyaki Zucchini Noodles Ingredients
For the sauce:
Low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version)
Honey or coconut sugar (or your choice of low calorie sweetener with amount adjusted according to your preference)
Garlic cloves, minced
Grated ginger or ginger paste
Corn starch (or tapioca starch or arrowroot powder for a paleo version)
For the zoodles:
Flank steak, sliced against the grain into 1/4-inch thick slices
Salt and black pepper, to taste
Zucchini, cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
How to Make Zucchini Noodles with Beef and Teriyaki Sauce
I combined the sauce ingredients in a glass measuring cup and stirred well until mixed thoroughly. Then I poured in over the meat that I had place in a bowl.
I let that marinate for about 3o minutes. (you can also mix the marinade early in the day and let it marinate for several hours)
Then all you have to do is quickly spiralize the zucchini. Cook the meat. (saving the marinade to make the awesome sauce.) After the meat is cooked, just simply sauté the zucchini real quick to your liking and add the remaining marinade and cook to thicken.
So easy and quick!
Teriyaki Beef Zoodles
For the sauce:
- 1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
- 2 tablespoons honey or coconut sugar or your choice of low calorie sweetener with amount adjusted according to your preference
- 3 tablespoons rice vinegar
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger or ginger paste
- 1 tablespoon corn starch or tapioca starch or arrowroot powder for a paleo version
For the zoodles:
- 8 ounces flank steak sliced against the grain into 1/4-inch thick slices
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 4 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
- In a medium bowl, combine all the ingredients for the sauce.
- Place steak in marinade and for about 20-30 minutes (or longer for more flavorful)
- Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.
- Heat 1 tablespoon of sesame oil in a large skillet on medium high heat.
- Using tongs, add beef (but not the liquid) to the skillet
- Sear and brown for about 3 minutes, tossing often.
- Transfer beef onto a plate.
- Add the zucchini noodles to the pan.
- Cook for 2-3 minutes until zucchini is just tender. Be careful not to overcook.
- Stir in the beef and remaining sauce and turn cook on medium high and allow sauce to thicken.
- Serve immediately and garnish with green onions, if desired.
- Store in the refrigerator for up to four days.