Beef Teriyaki Zucchini Noodles (2024)

These easy Beef Teriyaki Zoodles arethe perfect juicy, tender beef tossed with zucchini noodles in a simple, delicious homemade teriyaki sauce. It’s made with all natural ingredients and is ready in less than 30 minutes.

I haven’t made a new zucchini noodles recipe in a while, have I? I often rotate between Pesto Zoodlesand these phenomenal Shrimp Zoodles in Thai Coconut Sauceor these Thai Chicken Zucchini Noodles with Spicy Peanut Sauce.

I decidedto make this beef teriyaki zoodles recipe this past weekend since beef teriyaki it is one of my daughters favorite things to order at any Chinese restaurant. I love substituting zucchini noodles for pasta in any dish is a perfect low carb option.

This is a super simple recipe that can be ready in 20 minutes! So it’s great for busy nights where you want something healthy but don’t have a lot of time.

I love making an easy teriyaki sauce and it’s the perfect sauce for zucchini noodles. This sauce is very similar to sauce I make for my Slow Cooker Chicken Teriyaki. I swapped out red wine vinegar for rice vinegar in this recipe. It’s so flavorful and healthier than any store bought option.

The teriyaki sauce consists of coconut aminos (or soy sauce), honey, rice vinegar, ginger, garlic and a little corn starch for thickening.

I did buy pre-cut stir fry beef this time as well to make it an even quicker prep. It all comes together when you marinade the beef in the teriyaki sauce for bit before you cook it. Then use the sauce mix in with the zucchini noodles after they have been added.

I love the spiralizer attachment for the Ninja blender that I have. That thing will spiralize lots of different veggies. You can also use a basic spiralizer as well.

You can also serve this Beef Teriyaki over rice if you prefer. It is fabulous either way!

Beef Teriyaki Zucchini Noodles Ingredients

For the sauce:

Low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version)

Honeyorcoconut sugar (or your choice of low calorie sweetener with amountadjustedaccording to your preference)

Rice vinegar

Garlic cloves, minced

Grated ginger or ginger paste

Corn starch (ortapioca starch orarrowroot powder for a paleo version)

For the zoodles:

Flank steak, sliced against the grain into ¼-inch thick slices

Sesame oil

Salt and black pepper, to taste

Zucchini, cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)

How to Make Zucchini Noodles with Beef and Teriyaki Sauce

I combinedthe sauce ingredients in a glass measuring cup and stirred well until mixed thoroughly. Then I poured in over the meat that I had place in a bowl.

I let that marinate for about 3o minutes. (you can also mix the marinade early in the day and let it marinate for several hours)

Then all you have to do is quickly spiralize the zucchini. Cook the meat. (savingthemarinade to make the awesome sauce.) After the meat is cooked, just simplysauté the zucchini real quick to your liking and add the remaining marinade and cook to thicken.

So easy and quick!

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