clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Beef and Zucchini Noodles (gluten free, paleo, + whole30)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Quick + easy dinner idea: Asian Beef and Zucchini Noodles. So full of gingery/garlicky flavor, low carb, budget-friendly, and ready in 20 minutes. Gluten free, paleo, and Whole30.


  • 4 medium zucchini (about 1 and 1/2 pounds)
  • 1/2 tsp salt
  • 1/3 cup coconut amnios or tamari (like THIS or THIS)
  • 1 tbsp sesame oil (like this)
  • 12 tso grated ginger
  • 1/2 tsp crushed red pepper flakes  (like this)
  • 2 tsp honey (optional)
  • 1 tbsp avocado oil or ghee
  • 34 cloves of garlic, minced
  • 1 pound grass fed beef
  • green onion and sesame seeds for garnish


  1. Spiralize zucchinis into noodles, place into colander, and sprinkle with 1/2 tsp salt.  Place colander onto large plate and set aside while zucchini noodles release water and drain. 
  2. To make sauce, whisk together coconut aminos (tamari), sesame oil, ginger,  red pepper flakes, and optional honey.  Set aside. 
  3. Heat avocado oil/ghee in large skillet over medium/high heat.  Add minced garlic and cook for 30 seconds, stirring constantly. Add ground beef and cook until browned, about 4-5 minutes, breaking up the beef as it cooks. Stir in the Asian sauce, turn down heat to medium and allow flavors to soak into beef. 
  4. Meanwhile, pour zucchini noodles onto clean kitchen towel and gently pat dry. Add zucchini noodles to skillet with beef and stir to combine.  Allow to cook for about 2 minutes, until noodles begin to soften. 
  5. Garnish with green onions and sesame seeds. Serve immediately .  Enjoy!