Easy beef teriyaki zoodles made with all natural ingredients and ready in less than 30 minutes. Perfect juicy, tender beef in a simple, delicious homemade teriyaki sauce.
I haven’t brought you a zoodles recipe in a while, have I? I really need to get on the ball with some more new ones after this.
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. It was time for me to try and master it. And she said I did!!
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. 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!
Some of my other favorite zoodles recipes are:
- Shrimp Zoodles in Thai Coconut Sauce
- Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
- Pesto Zucchini Spaghetti
BEEF TERIYAKI ZOODLES INGREDIENTS
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
4-5 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
HOW TO MAKE BEEF TERIYAKI ZOODLES
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!
- ¼ 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
- ½ teaspoon grated ginger or ginger paste
- 1 tablespoon corn starch (or tapioca starch or arrowroot powder for a paleo version)
- 8 ounces flank steak, sliced against the grain into ¼-inch thick slices
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- 4-5 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
- 3 tablespoons olive or coconut oil, divided
- 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.