Zucchini Noodle Beef Stir-Fry Recipe
This Zucchini Noodle Beef Stir-Fry uses plant-based beef, because vegan “beef” gives flavor without drama, guilt, or questionable life decisions haunting your evenings.
Zucchini Noodle Beef Stir-Fry Recipe
A light yet satisfying vegan stir-fry with zucchini noodles, plant-based beef, garlic, and Asian-inspired seasoning—perfect for quick, low-carb, flavorful meals.
Ingredients
Method
- Prep noodles.
- Spiralize 2 zucchinis and set aside.
- Heat the pan.
- Warm 1 tbsp olive oil and add 200g plant-based beef.
- Add aromatics.
- Stir in garlic and ginger.
- Season.
- Add soy sauce, lemon juice, chili flakes, salt, and pepper.
- Add veggies.
- Toss in ½ cup sliced bell peppers.
- Add noodles.
- Cook zucchini noodles for 1–2 minutes until lightly softened.
- Finish.
- Top with spring onions and sesame seeds.
Notes
Nutritional Values (Per Serving)
Calories: 280Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 20g
Fiber: 4g
Protein: 19g
Vitamins & Minerals (Per Serving — up to 5)
- Vitamin C: 32%
- Vitamin A: 20%
- Folate: 14%
- Potassium: 12%
- Iron: 18%
Additional Notes / Tips
- Add mushrooms for deeper umami.
- Use tamari for a gluten-free option.
- Replace zucchini with carrot noodles for variety.
- Add sesame oil for richer aroma.
