Go Back

High Protein Beef & Zucchini Noodle Bowls - A Light, Satisfying Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef: 1 lb flank steak or sirloin, thinly sliced against the grain
  • Zucchini: 3 medium zucchinis, spiralized into noodles
  • Bell pepper: 1 red bell pepper, thinly sliced (optional for crunch and color)
  • Green onions: 3 stalks, sliced (white and green parts separated)
  • Garlic: 3 cloves, minced
  • Ginger: 1-inch piece, peeled and grated
  • Sesame oil: 1 tablespoon
  • Avocado or olive oil: 1–2 tablespoons for cooking
  • Low-sodium soy sauce or tamari: 3 tablespoons
  • Rice vinegar or lime juice: 1 tablespoon
  • Honey or maple syrup: 1–2 teaspoons (optional for balance)
  • Red pepper flakes or sriracha: to taste (optional)
  • Cornstarch: 1 teaspoon (optional, for a slightly thicker sauce)
  • Sesame seeds: 1 tablespoon for garnish
  • Salt and black pepper: to taste
  • Fresh cilantro or basil: a handful, chopped (optional finishing touch)

Method
 

  1. Prep the zucchini noodles: Spiralize the zucchinis and lay the zoodles on a clean towel. Sprinkle lightly with salt and let them sit for 10 minutes. This helps draw out excess moisture.
  2. Slice the beef: Freeze the beef for 15 minutes to firm it up, then slice thinly against the grain. Pat dry with paper towels and season with a pinch of salt and pepper.
  3. Make the sauce: In a bowl, whisk soy sauce, rice vinegar, sesame oil, honey (if using), garlic, ginger, and a pinch of red pepper flakes. If you prefer a slightly thicker sauce, whisk in cornstarch until smooth.
  4. Stir-fry the beef: Heat a large skillet or wok over medium-high heat with 1 tablespoon of oil. Add the beef in a single layer and cook 2–3 minutes, stirring just once or twice to get nice browning. Remove to a plate when just cooked through.
  5. Sauté the veggies: Add a bit more oil if needed. Toss in the white parts of the green onion and bell pepper. Cook 2–3 minutes until crisp-tender.
  6. Quick-cook the zoodles: Pat the zucchini noodles dry again. Add them to the pan and cook 1–2 minutes, just until warmed and slightly softened. Avoid overcooking to prevent sogginess.
  7. Combine: Return the beef and any juices to the pan. Pour in the sauce and toss for 30–60 seconds, letting it coat everything and thicken slightly.
  8. Finish and serve: Remove from heat. Top with green onion tops, sesame seeds, and herbs. Add a squeeze of lime or a drizzle of sriracha if you like heat. Serve immediately.