Beef and Mushroom Stir-Fry with Coconut Aminos

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Savory ground beef stir-fried with mushrooms and a tangy coconut aminos sauce, served over zucchini noodles for a low-carb twist. This Asian-inspired beef recipe (low-carb), ready in about 27 minutes, pairs ground beef, mushrooms, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 405 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces ground beef
• 8 ounces, sliced mushrooms
• 2 medium zucchini
• 3 tablespoons coconut aminos
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Spiralize 2 medium zucchinis into noodles and set aside. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering (about 1 minute).
2. Step 2: Add 12 ounces ground beef, breaking it into small pieces with a spatula. Cook for 5 minutes until browned, then add 8 ounces sliced mushrooms, 2 minced garlic cloves, and 1 teaspoon grated ginger. Stir-fry for 3 minutes until mushrooms are tender.
3. Step 3: Stir in 3 tablespoons coconut aminos, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Simmer for 2 minutes until sauce thickens. Add zucchini noodles and toss gently for 2 minutes until heated through.