Zucchini Noodle Stir-Fry with Ginger Beef

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Thin ribbons of zucchini noodles stir-fried with tender strips of beef, fresh ginger, and crisp vegetables in a savory paleo sauce. This asian-inspired paleo (low carb) ready in about 30 minutes pairs beef sirloin, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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

• 10 oz, thinly sliced beef sirloin
• 2, spiralized into noodles medium zucchini
• 1 small, thinly sliced red bell pepper
• 1 medium, julienned carrot
• 1 tbsp, minced fresh ginger
• 2, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp extra virgin olive oil
• 2, sliced green onions
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet or wok over high heat until shimmering. Add 10 oz thinly sliced beef sirloin, season with 1/4 tsp sea salt and 1/8 tsp black pepper, and stir-fry for 3-4 minutes until browned and just cooked through. Remove beef and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp extra virgin olive oil and 1 tbsp sesame oil. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
3. Step 3: Add 1 small thinly sliced red bell pepper and 1 medium julienned carrot to the skillet. Stir-fry for 3 minutes until vegetables start to soften but remain crisp.
4. Step 4: Add the 2 spiralized medium zucchini noodles to the skillet along with 3 tbsp coconut aminos, 1/4 tsp crushed red pepper flakes, 1/4 tsp sea salt, and 1/8 tsp black pepper. Toss gently and cook for 2-3 minutes until noodles are just tender.
5. Step 5: Return the cooked beef to the skillet and toss everything together for 1 minute to combine and heat through.
6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.