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+ servings

Asian Zoodle Bowls with Beef


  • Zoodles
  • 3 medium zucchini squash
  • 3 medium yellow summer squash
  • 1 Tbsp sesame oil

  • Sauce
  • 1 Tbsp coconut oil (or grapeseed oil)
  • ½ tsp fresh ginger, minced
  • 1 Tbsp garlic, minced
  • ½ cup Tamari sauce (or soy sauce, or coconut aminos)
  • ½ cup water
  • ⅓ - ½ cup dark brown sugar (or coconut sugar)
  • ¼ tsp red pepper flakes optional, but nice if you like a bit of heat

  • Beef
  • 2 Tbsp coconut oil (or grapeseed oil)
  • 1 lb flank steak
  • ¼ cup cornstarch (or arrowroot powder)
  • 4-5 large green onions sliced on the diagonal into one-inch lengths (reserve a few for serving)
  • black and/or white sesame seeds, for topping


  • Zoodles
  • Prep your noodles with a spiralizer
  • In a wok or (large, heavy-bottom pan) over medium-high heat, warm the sesame oil
  • Add the zoodles and cook until they've softened. Set aside

  • Sauce
  • In a saucepan over low/medium heat, warm the coconut oil
  • Add the ginger, garlic, Tamari sauce, and water
  • Add the brown sugar, whisking until it's dissolved
  • Add the red pepper flakes (if using)
  • Increase the heat to medium and (stirring frequently) and bring the sauce to a slow boil.
  • Reduce the heat slightly and continue to cook until the sauce has reduced and thickened. Remove from heat

  • Beef
  • Slice the flank steak against the grain, into ¼-inch thick bite-size slices (Tilt the blade of your knife at about a forty-five-degree angle to the top of the steak so you'll be able to make wider cuts)
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes
  • As the beef sits, coat your wok (or pan) with a good layer of coconut or grapeseed oil. Heat the oil over medium heat until it’s nice and hot, but not smoking
  • Add the beef to the wok in batches, and saute for 2 - 3 minutes, or until it has just begun to darken around the edges. Stir the meat around a bit, allowing it to cook evenly. (The idea here is to give the meat a good amount of surface area - essentially allowing it to sear on each side)
  • After each batch, transfer the meat to a plate and set aside

  • Finish and Serve
  • Put the wok (or pan) back over the heat and add the seared meat, allowing it to simmer for a minute or two. Add the zoodles and cook for another minute
  • Add the sauce, stirring to combine
  • Add the green onions and cook for another couple of minutes
  • Top with additional green onions, black and/or white sesame seeds before serving