Steak Stir Fry with Zucchini Noodles
A low-carb twist on classic stir fry featuring tender strips of steak and crisp vegetables tossed with zucchini noodles in a savory garlic-ginger sauce.
Ingredients
Stir Fry:
- 1 lb (450g) flank steak, thinly sliced
- 4 medium zucchini, spiralized (~6 cups noodles)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp avocado oil
Sauce:
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- 1 tsp honey (optional)
Garnish:
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Prep: Spiralize zucchini, slice steak and vegetables.Sauce: Whisk all sauce ingredients together.Cook Steak: Heat 1 tbsp oil over high heat. Sear steak 2-3 mins. Remove.Stir Fry Veggies: In same pan, add remaining oil. Sauté garlic, ginger, and vegetables 3-4 mins.Combine: Add zucchini noodles and sauce. Toss 1-2 mins until heated through. Return steak to pan.Serve: Garnish with sesame seeds and green onions.
Notes
- Substitutions: Use chicken instead of steak
- Gluten-Free: Ensure soy sauce alternative
- Storage: Best fresh; zoodles soften when refrigerated