Name: One Pan Mongolian Beef Zoodles {Zucchini Noodles}
Prep time: 12 min
Cook time: 12 min
Ingredients: 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices; Salt and black pepper, to taste; 2 teaspoons corn starch (or use arrowroot powder or tapioca starch for a paleo version); 1 teaspoon sesame oil; [b]Sauce[/b]; 1/4 cup low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version); 1/4 cup Hoisin Sauce; 3 tablespoons Thai sweet chili sauce; 2 garlic cloves, minced; 1/2 teaspoon grated ginger; 3 tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version); water, to thin out the sauce (about 1/4 - 1/3 cup - add slowly little by little as needed); 1/2 cup pineapple chunks (fresh, frozen or drained canned - I used fresh); 1/4 cup grated carrots; 5-6 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler; [b]Optional garnish[/b]; Green onions, sliced thinly; Sesame Seeds

One Pan Mongolian Beef Zoodles {Zucchini Noodles} make the perfect easy lower carb weeknight meal! Best of all, much better than takeout & only 30 minutes to make with just one pot to clean!

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With school back in session, it’s the return of packing lunches, crazier mornings and easy one pan meals.

Although I’ve already shared a few fall-inspired apple and pumpkin recipes, it’s still really hot here and I can’t help but want to hang ~~cling~~ on to my summery favorites .

Like zucchini – do you have a ton you still need to use up? I hope so because I’ve still got a few more zucchini recipes I haven’t had a chance to share yet.

This One Pan Mongolian Beef Zoodles happened back in the beginning of July when we harvested our early batches of garden zucchini. It has all the amazing flavors of the popular Mongolian Beef over a bed of yummy zucchini noodles.

It has less than 250 calories per serving and starts off with tender beef slices, sweet and tangy pineapples and crunchy carrots that all get tossed together in a pan.

We usually have fresh pineapples on hand since they’re great for adding sweetness and tang to any dish. We cut them down into chunks and cook them until they’re slightly caramelized.

Then everything gets coated in the easy and sticky sauce. It’s sweet and savory with a slight kick of heat and so full of flavor that you can easily drink up with a spoon.

Then come the oodles of zoodles.

You can either choose to pour the beef over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.

Be careful not to overcook them or they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.

Make-Ahead Tips for this Mongolian Beef Zoodles:

You can spiralize the zucchini ahead of time and store them in the fridge.
Chop the pineapples the day before and store in the fridge.

This One Pan Mongolian Beef Zoodles is an easy meal that comes together in under 30 minutes – perfect for those busy weeknights and a great way to use up the rest of your zucchini stash.

One Pan Mongolian Beef Zoodles {Zucchini Noodles}

One Pot Mongolian Beef Zoodles - all the sweet and savory flavors of the popular Mongolian Beef dish, in an easy 30 minute weeknight meal.

12 minPrep Time

12 minCook Time

24 minTotal Time

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Ingredients

8 ounces flank steak, sliced against the grain into 1/4-inch thick slices

Salt and black pepper, to taste

2 teaspoons corn starch (or use arrowroot powder or tapioca starch for a paleo version)

1 teaspoon sesame oil

Sauce

1/4 cup low-sodium soy sauce ( gluten free tamari or coconut aminos for a paleo version)

1/4 cup Hoisin Sauce

3 tablespoons Thai sweet chili sauce

2 garlic cloves, minced

1/2 teaspoon grated ginger

3 tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version)

water, to thin out the sauce (about 1/4 - 1/3 cup - add slowly little by little as needed)

1/2 cup pineapple chunks (fresh, frozen or drained canned - I used fresh)

1/4 cup grated carrots

5-6 medium zucchini, cut into noodles using a spiralizer or a vegetable peeler

Optional garnish

Green onions, sliced thinly

Sesame Seeds

Instructions

In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate while you make the sauce and spiralize the zucchini noodles.
In a medium bowl, whisk together all the ingredients for the sauce and set aside. Do NOT add water yet.
Spiralize the zucchini noodles using your spiralizer or a vegetable peeler. Pat dry with paper towels.
Heat 1-2 tablespoons of cooking 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 1-2 minutes. (You may have to cook in batches depending on the size of your pan.) Transfer seared beef onto a plate.
Return pan to heat. Heat another tablespoon of oil, add pineapples and cook until caramelized, around 1-2 minutes. Stir in carrots, beef and sauce. Turn heat to high and allow the sauce to bubble and thicken up. Add reserved water, a tablespoon at a time and only as needed if sauce is too thick.
*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.

Notes

*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.