Spicy Mongolian Beef Zoodles
Mongolian beef, zucchini noodles, pineapple, and stir-fried veggies. This delicious, low-carb, dinner comes together in under 30 minutes!
- MONGOLIAN BEEF:
- (10-12 oz.) flank steak thinly sliced against the grain 1/4-inch thick
- Salt and black pepper to taste
- 2 tsp. cornstarch
- 1 tsp. sesame oil
- SAUCE :
- 1/4 c. low sodium soy sauce
- 1/4 c. hoisin sauce
- 3 T. Thai chili sauce
- 2 cloves garlic minced
- 1/2 tsp. grated ginger
- 3 T. cornstarch
- 4 med. zucchini spiralized into noodles
- 1 c. pineapple chunks canned, fresh or frozen
- 1/4 c. carrots
- 1/3 c. water to thin sauce
- 2 green onions thinly sliced
- sesame seeds for garnish
- BEEF: In a large bowl, combine steak, salt, pepper, 2 teaspoons cornstarch, and sesame oil; toss to coat, set aside while you make the sauce and spiralize the zucchini noodles.
- SAUCE: In a medium bowl, whisk together soy sauce, Hoisin, chili sauce, garlic, ginger, and 3 tablespoons cornstarch; set aside.
- Spiralize the zucchini noodles using a spiralizer or a vegetable peeler.
- Add 2 tablespoons vegetable oil to a large skillet over medium-high heat until pan starts to get smoky. Add beef sear and brown on both sides, about 1-2 minutes. (You may have to cook in batches depending on the size of your pan.) Transfer seared beef onto a plate.
- Return pan to heat and add pineapple chunks, cook until caramelized, about 1-2 minutes. Stir in carrots, beef and sauce .Allow the sauce to bubble and thicken. Slowly add reserved water as needed if sauce is too thick.
- Add the zucchini noodles to the pan, using tongs quickly toss to coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook. Serve immediately garnished with green onions and sesame seeds.
- Cook’s Notes: Do not overcook the zoodles or they will get soft and mushy. You can also serve the beef over raw zoodles if desired.