Zucchini Noodle Beef Stir-Fry with Sesame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy-sautéed flank steak with spiralized zucchini noodles in a savory sesame-ginger glaze, ready in under 20 minutes for a satisfying low-carb meal. This Asian-inspired beef recipe (keto), ready in about 20 minutes, pairs flank steak, zucchini, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until smoking slightly (about 1 minute). Add flank steak in a single layer and cook for 2 minutes per side until browned but still slightly pink inside.
  2. Step 2: Remove steak and set aside. Add zucchini noodles to the skillet in a single layer, cooking for 2 minutes until just tender but still crisp (do not overcrowd).
  3. Step 3: Return steak to skillet, then stir in 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove. Cook for 1 minute, stirring constantly, until sauce thickens slightly and coats the ingredients.
  4. Step 4: Transfer to a plate and sprinkle with 1 tsp sesame seeds. Serve immediately while zucchini noodles are still crisp.

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