Flank steak coated in a sweet and spicy sauce on a bed of zucchini noodles. This healthy Mongolian beef with zoodles is easy to make and perfect for when you have takeout cravings
Prep Time
30 mins
Cooking Time
10 mins
![Mongolian Beef with Zoodles](/recipes/images/mongolian-beef-zoodles-1.webp)
Ingredients
Servings
2
Marinade
Instructions
- Slice flank steak against the grain.
- In a bowl, mix together ingredients for the marinade. Add sliced beef and mix until coated. Let marinade in the fridge for 30 minutes.
- Slice onion and spiralize zucchinis.
- In a mixing bowl, add soy sauce, coconut sugar, ginger powder, chilli powder, garlic powder, cornstarch and water. Mix until combined.
- Heat up 1 tbsp oil in a large nonstick skillet over medium heat. Add onion and stirfry for 1 minute.
- Increase heat to high, add marinated beef and let sear until golden brown, about 1-2 minutes.
- Remove beef from heat and transfer to a plate.
- Reduce heat to medium and add the soy sauce mixture. Cook for 1-2 minutes or until it has thickened to the consistency of syrup. Add beef and spiralized zucchini to skillet and stir. Cook for 1 minute or until zucchini is cooked to desired doneness.
- Remove from heat and serve immediately. Garnish with sesame seeds. Enjoy!
Notes
- You may use spring onion or scallion instead of onion.
- You may substitute coconut sugar with any other sweetener of choice.
- Feel free to adjust amount of chilli powder according to your spice preference.
- If you don't like zoodles, you can also serve this Mongolian beef with steamed rice or noodles. Just make sure to have some steamed vegetables on the side for a balanced meal!