It’s no secret everyone loves Chinese takeout. And I have been craving it for a couple days now. But, with the weather in Minnesota being -50, I decided to take my cravings to my kitchen and create something close to Chinese takeout. And let me tell you this Asian Beef and Noodles came out way better than any Chinese takeout I could have had.
Now although this recipe is Whole30 friendly, I wasn’t focusing on making it Whole30. I just wanted something quick, simple and delicious to satisfy my cravings. So, I started with the basics; lots garlic and onions sautéed in a mix of avocado and sesame oils. Then I added some ground beef and cooked it until it was brown.
But I knew I needed some kind of sauce to take this dish over the top. So I started mixing a few things together. I knew I didn’t want to use any added sugar so I decided to go with unsweetened apple sauce to sweeten the sauce up a little. And that made all the difference. The ground beef mixture turned out perfect and all I have to do now is add the noodles and toss it until it is well combined with the sauce.
Now let’s talk about the noodles. I am using zucchini noodles because it’s the one vegetable noodle that can hold up to with the beefy sauce. I get so many questions about working with zucchini noodles. The one question I get all the time is “how do I make sure my zucchini noodles don’t come out watery”. Well, here are a few of my tips to making almost perfect (because you will always have some liquid left in there; it’s a vegetable) zucchini noodles EVERYTIME.
Perfect Zucchini Noodles:
- After spiralizing your noodles, transfer them to a bowl lined with a clean kitchen towel and a large sheet of cheesecloth.
- Sprinkle the zucchini noodles with a few pinches of salt and let it sit for about 7-10 minutes. The slat will draw out most of the liquid from the zucchini.
- Now, squeeze the towel with the zucchini noodles and get as much liquid out as you can.
- Then transfer the noodles to a hot pan with avocado oil and sauté the noodles for a few minutes to cook it a bit (do not add any more salt). Serve it up with a sauce of your choice.
- Now, If you are making this recipe, add the noodles from the kitchen towel and cheesecloth directly to the beef mixture.
Now, If you are making this recipe, add the noodles from the kitchen towel and cheesecloth directly to the beef mixture. Cook on high heat for a few minutes until the noodles are cooked and all the ingredients have married.
For more Asian flavor, check out our Sticky Asian Chicken HERE!Print
Forget takeout. This quick and easy Asian noodles will hit the spot every time. Zucchini noodles with a rich sweet and spicy beef sauce.
4 medium zucchinis
1 tbsp. Avocado oil
1 tbsp. Pure Sesame seed oil
2 garlic cloves – finely minced
1 onion – sliced
salt and pepper
1 lb. pasture raised ground beef
4 tbsp. Coconut aminos
2 tbsp. Unsweetened applesauce
1 tsp. Korean pepper flakes (or crushed red pepper flakes)
1 tbsp. Unsweetened BBQ sauce (I like the Whole30 compliant Primal Kitchen Foods BBQ sauce)
The greens of 2 scallions – chopped
sesame seeds (about a tablespoon)
First, spiralize all 4 zucchinis and transfer the noodles to a large bowl lined with a clean kitchen towel and a large sheet of cheesecloth. Sprinkle on a few pinches of salt and set the noodles aside.
Then, add all the ingredients needed for the sauce into a small bowl and whisk to combine. Set the sauce aside.
Heat a large deep skillet over medium-high heat and add the avocado and sesame oils. Add the onions and garlic to the pan and sauté until the onions are tender and the garlic is fragrant, about 3-5 minutes while stirring continuously. Season the onion and garlic with a little salt and pepper. Push the onion and garlic to one side of the pan and add the ground beef to the skillet. Use a potato masher to break up the beef. Continue to cook the ground beef until it’s browned, about 3-5 minutes.
Slowly add the sauce to the ground beef mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
Now, squeeze as much liquid out the zucchini noodles as you possibly can and add the noodles to the skillet with the beef mixture. Stir the noodles in with the beef mixture until all the flavors marry and the noodles are warm through, about 2-3 minutes. At this point, you can taste and add more salt if needed (but you shouldn’t need any more salt).
Finish the beef and noodles with fresh scallions and sesame seeds. Serve immediately.
If you don’t like or are allergic to zucchini, I would suggest just making the beef sauce and serving it atop any noodle if your choice. If you want to keep it Whole30 or Paleo friendly, try making our Sweet Potato Noodles or serve with cooked spaghetti squash to go with the beef sauce.