An one-pan, low carb dinner with Asian zing made in under 20 minutes!
Hellloo there 🙂 it’s that time of year…. it’s Zucchini season!! Which means it’s time to bring you more zoodle recipes! Zoodles are the perfect alternative to heavy, starchy meals plus it’s an easy way to to get some extra greens in while not sacrificing taste! And who doesn’t love saying ZOOODLES!
This one-pot dish is easy to make and loaded with flavor! (You can thank a little soy sauce for that.) It can be whipped up in 15 minutes, making it the perfect weeknight entree. Did I mention easy clean up? It couldn’t get simpler than that!
My mom recently started a Keto diet and luckily a lot of the dinners I have made, have been modifiable. The one thing we’ve been having a lot of lately are zucchini noodles. I can’t say my dad is thrilled, although I made him the biggest pot of ‘real’ spaghetti the other night and he was in heaven. It’s the little things 🙂
Needless to say, zoodles have been our go-to this summer.
If you don’t have one already, I highly suggest purchasing a spiralizer. They are pretty cheap, I have this one and it works perfect! I’ve only spiralized zucchinis, although sweet potatoes are next on the list. I promise it’s worth the $20.
I made this recipe a while back and loved it, so I thought I’d share!!
It only has 5 ingredient, uses one pan and it’s super delicious. 🤗
Here’s what you need:
- Zucchini
- Beef Stew Meat
- Gluten Free (Low Sodium) Soy Sauce
- Sesame Seeds
- Olive Oil
- A Wok or large frying pan
You’ll start with cooking the stew meat (Stew meat is tough if you overcook it, so you’ll need to watch it carefully. Tip: cook so there’s a little pink still in the middle and then remove from heat. The meat will still cook afterward in the pan.)
Meanwhile, spiralize your zucchinis. Tip: Try squeezing excess water out of the zucchini before cooking. You can use a cheesecloth or paper towels. You can also do this after you cook the zoodles, but they will be hot. You’ve been warned!
When the meat is done cooking, set it aside on a plate or bowl (maybe even the one you’re going to eat off of to save dishes) and add your zucchini in the same pan you cooked your meat in. Again, watch carefully the zoodles go from just right to mush pretty quick.
Once the zucchini is cooked, you’ll toss on the meat, the soy sauce, and sprinkle on a dash of sesame seeds and you’re good to go! It’s that simple.
A couple sides that go well with this dish are cauliflower fried rice, edamame, stir-fry veggies or my favorite cottage cheese 🙂
Enjoy! 🍽
- • 1 - 1.5 lb beef stew meat
- • 1 tablespoon olive oil
- • 2 large zucchinis
- • ¼ - ⅓ cup gluten free (low sodium) soy sauce
- • 2 tablespoons sesame seeds
- Cook the stew meat on medium-high heat for about 10 minutes, or until cooked (a little pink in the middle is fine.)
- While meat is cooking, spiralize 2 zucchinis. (You can try squeezing excess water out of the zucchini before cooking. Use a cheesecloth or paper towels)
- When the meat is done cooking, scoop meat aside on a plate or bowl and add the spiralized zucchinis to the same pan you cooked the meat in.
- Cook zucchinis on medium heat for about 3 minutes, tossing frequently.
- Once zucchini noodles are cooked, turn off heat and add stew meat back to pan with ¼ cup gluten free (low sodium) soy sauce, more if desired. Sprinkle on 2 tablespoons sesame seeds and enjoy!
