Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pan meal perfect for busy weeknights. It can be made lower carb or gluten free with paleo-friendly options. Takes only 30 minutes to make.
And here we go with another zoodles recipe. I just can’t seem to help it though.
I adore zucchini and can have it all year round and I love hearing how many of you guys are including these Teriyaki Chicken Zoodles, Teriyaki Shrimp Noodles, Kung Pao Noodles and Mongolian Beef Zoodles into your healthier meal prep plans.
There are definitely more zoodle recipes on the way but I wish my husband was as enthusiastic about spiralized veggies. He is a big time meat-eater but he actually loved these Teriyaki Beef Zoodles.
It’s an easy meal that comes together in about 30 minutes – perfect for those busy weeknights and a great way to sneak in some extra green
The recipe starts off with some marinated steak, sweet pineapples and spiralized zucchini noodles.
We love anything that includes teriyaki sauce. Here are a few of our favorites:
- Teriyaki Chicken Zoodles
- One Pot Teriyaki Rice with Chicken
- Sheet Pan Teriyaki Chicken
- Baked Teriyaki Salmon
- Teriyaki Beef Zoodles
- Teriyaki Shrimp Noodles
- Grilled Pineapple Teriyaki Chicken Caesar Salad
The homemade teriyaki sauce is the same one I use for this Teriyaki Chicken and Teriyaki Shrimp recipe and is super simple to make. I am a huge pineapple fan and always love adding it to teriyaki sauce. It gives it that additional layer of tangy sweetness to the teriyaki sauce
The zoodles are tossed into the pan near the end for no more than 2 minutes. They soften up slightly with a nice bite. You can also serve the zoodles raw as a salad if you’d like with the beef and pineapples over top. Either way, it’s a fun way to get more oodles of zoodles into your life.
MAKE AHEAD-TIPS FOR THIS ONE POT TERIYAKI BEEF ZOODLES
- spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
- cut pineapples and store in the fridge the day before in an airtight container
- make sauce ahead of time and store in an airtight container in the fridge
- great for Sunday meal prep or divide into lunch bowls for school or work – I use this lunch container {<–affiliate link}
- 1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
- 2-3 Tablespoons honey coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference)
- 3 Tablespoons rice vinegar
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger
- 1 Tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
- 2 Tablespoons water plus more as needed (to thin out sauce)
- 8 ounces flank steak sliced against the grain into 1/4-inch thick slices
- 1 teaspoon sesame oil
- salt and black pepper to taste
- 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
- 3 Tablespoons olive oil divided (coconut oil for paleo)
- 1 cup pineapple chunks [fresh frozen or canned (drained) - I used fresh - leave out for lower cal option]
- red chili flakes optional
- Sesame Seeds
- Lunch containers for meal prep
Combine all the ingredients (except for the water) for the sauce into a medium bowl.
- In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate while you spiralize the zucchini noodles.
- Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.
Heat 1-2 tablespoons oil in a large skillet on medium-high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides (about 1 minute). Transfer onto a plate.
- Return pan to heat. Heat the remaining oil and add pineapples and cook until softened, around 1 minute. Stir in the beef and sauce, and turn heat to high. Allow sauce to bubble and thicken up. Add reserved water (only as needed) little by little, to thin out the sauce.
- *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
- Serve immediately and garnish with green onions and sesame seeds if desired.
- For meal prep - divide evenly into lunch containers. Store in fridge for up to four days.
Recipe Video
*Be careful not to overcook zucchini noodles - leave them in the pan no more than 1-2 minutes as they continue to soften once they cook.
Don’t forget to check out all of these other 30 minute recipes:
Easy Black Bean Soup by Pumpkin ‘n Spice
Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments
Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw by Floating Kitchen
10 Minute BBQ Ham Sandwiches by The Recipe Rebel
One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.
30 Minute Chicken Marsala by My Kitchen Craze
One Pot Black Bean Enchilada Pasta by Savory Nothings
Connie -
I made this tonight I just spiraled some purlople onion and bell peppers too my husband and I loved it thanks for sharing.
Meredith -
What kind of beef should be used?
Kelly -
Any cut of beef should work – we usually use sirloin or flank steak.