Savory Mongolian Beef Zoodle Stir-Fry
Indulge in the delicious fusion of flavors with this Savory Mongolian Beef Zoodle Stir-Fry. Featuring tender flank steak marinated in a rich blend of sesame oil and cornstarch, this dish comes together in one pan for effortless cooking. The addition of vibrant vegetables like pineapple and carrots, along with spiralized zucchini noodles, creates a nutritious and satisfying meal that’s low in carbs but high in taste. Perfect for weeknight dinners, this recipe not only delivers on flavor but also keeps cleanup minimal—making it a win for busy cooks and health enthusiasts alike.
N/A
Servings
150
Calories
17
Ingredients
Ingredients
Flank steak
8 ounces (sliced against the grain into 1/4-inch thick slices)
Cornstarch
2 teaspoons (for marinating the beef)
Sesame oil
1 teaspoon
Salt
to taste
Black pepper
to taste
Water
2/3 cup
Low sodium soy sauce
1/3 cup
Hoisin sauce
1/3 cup
Thai sweet chili sauce
1/3 cup
Garlic cloves
2 (minced)
Grated ginger
1/2 teaspoon
Cornstarch
2 tablespoons (for thickening)
Pineapple chunks
1/2 cup
Carrot
1/4 cup (thinly sliced)
Zucchini
4 medium (cut into noodles)
Green onion
to taste (sliced thinly for garnish)
Sesame seeds
to taste (for garnish)
Instructions
1
In a large mixing bowl, combine sliced flank steak with salt, black pepper, sesame oil, and 2 teaspoons of cornstarch. Toss well to coat and let it marinate for at least 30 minutes at room temperature.
2
While the beef is marinating, prepare the sauce by whisking together the water, low sodium soy sauce, hoisin sauce, Thai sweet chili sauce, minced garlic, and grated ginger in a medium bowl. Set aside.
3
Heat 1 tablespoon of cooking oil in a large skillet or sauté pan over medium-high heat until the oil shimmers and the pan begins to smoke slightly.
4
Add the marinated beef to the skillet in a single layer. Sear the beef for about 1-2 minutes until browned on all sides. Once cooked, remove the beef from the pan and transfer it to a plate, leaving all the juices in the pan.
5
In the same pan, add the pineapple chunks and sauté for about 5 minutes until they are lightly browned and softened. Then, add the sliced carrots and return the beef to the pan.
6
Pour the prepared sauce into the pan. Stir well to combine and coat the beef and vegetables thoroughly.
7
If using zucchini noodles, add them to the pan. Gently toss everything together using tongs, ensuring the zoodles are coated in sauce without overcooking. Cook for just 1-2 minutes until the zucchini is tender yet retains a slight crunch.
8
Serve immediately, garnishing with thinly sliced green onions and a sprinkle of sesame seeds for added flavor and crunch.
Nutrition Information
6.25
Fat
10
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mongolian Beef Zoodle Stir-Fry?
It is a fusion dish featuring tender flank steak, vibrant vegetables like pineapple and carrots, and spiralized zucchini noodles in a rich, savory sauce.
Is this recipe low-carb?
Yes, by using zucchini noodles (zoodles) instead of traditional pasta, this recipe is designed to be low in carbohydrates.
How many calories are in a serving of this dish?
Each serving contains approximately 150 calories.
What cut of beef is best for this stir-fry?
Flank steak is recommended, sliced against the grain into 1/4-inch thick pieces for maximum tenderness.
How long should I marinate the beef?
The beef should marinate in salt, pepper, sesame oil, and cornstarch for at least 30 minutes at room temperature.
What ingredients are in the stir-fry sauce?
The sauce is a blend of water, low sodium soy sauce, hoisin sauce, Thai sweet chili sauce, minced garlic, and grated ginger.
Why is cornstarch used in the marinade?
Cornstarch helps coat the beef, allowing it to brown beautifully and helping to thicken the sauce later.
How long does it take to cook the beef?
The beef should be seared in a single layer for about 1-2 minutes until browned on all sides.
Can I cook this entire meal in one pan?
Yes, this is a one-pan recipe designed for easy cleanup and efficient cooking.
What vegetables are included in this recipe?
This recipe features zucchini (as noodles), carrots, and pineapple chunks.
How do I prevent the zucchini noodles from becoming mushy?
Cook the zoodles for only 1-2 minutes at the very end until they are just tender but still have a slight crunch.
What is the fat content of this recipe?
The dish contains approximately 6.25 grams of fat per serving.
How much protein is in this beef stir-fry?
There are 10 grams of protein per serving.
Do I need to peel the ginger before grating?
While the recipe doesn't specify, it is generally recommended to peel ginger before grating for a better texture.
How do I prepare the pineapple for this dish?
The recipe calls for 1/2 cup of pineapple chunks, which are sautéed for 5 minutes until lightly browned.
What should I use for garnishing?
Garnish the finished stir-fry with thinly sliced green onions and a sprinkle of sesame seeds.
What kind of soy sauce is used?
Low sodium soy sauce is recommended to control the saltiness of the dish.
How many ingredients are in this recipe?
There are 17 total ingredients, including the garnishes and spices.
Is there any spice in this dish?
The Thai sweet chili sauce and black pepper provide a mild heat and sweet balance.
How do I prepare the carrots?
Carrots should be thinly sliced to ensure they cook quickly alongside the other ingredients.
Can I substitute the flank steak?
While flank steak is ideal, you could use sirloin or skirt steak as alternatives.
What is the carbohydrate count?
The recipe contains 10 grams of carbohydrates per serving.
Should the pan be very hot when cooking the beef?
Yes, the skillet should be heated over medium-high heat until the oil shimmers and the pan begins to smoke slightly.
Is this recipe suitable for busy weeknights?
Yes, because it uses one pan and cooks very quickly once the preparation is complete.
What kind of oil should I use for frying?
The recipe calls for standard cooking oil for the skillet and sesame oil for the marinade.
How many medium zucchinis do I need?
The recipe requires 4 medium zucchinis to be spiralized into noodles.
Do I need to thicken the sauce with extra cornstarch?
The recipe lists 2 tablespoons of cornstarch specifically for thickening the final sauce.
When do I add the garlic and ginger?
Garlic and ginger are whisked into the sauce mixture before it is added to the pan.
Is there a specific serving size mentioned?
The raw data does not specify the exact serving size or number of servings.
Can I use frozen pineapple?
Yes, you can use frozen pineapple, but ensure it is thawed or sautéed long enough to remove excess moisture.