Name: One Pot Teriyaki Beef Zoodles + Meal Prep!
Prep time: 18 min
Cook time: 10 min
Yield: 3-4
Ingredients: [b]Sauce[/b]; 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); [b]For the zoodles[/b]; 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]; Salt, black pepper and red chili flakes to taste, optional); [b]Optional:[/b]; Sesame Seeds; Lunch containers, for meal prep

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:

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}

Here is a video for a similar recipe using chicken instead.

Yields 3-4

One Pot Teriyaki Beef Zoodles + Meal Prep!

One Pan Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pot weeknight meal! Made with tender steak, juicy pineapples and spiralized zucchini noodles.

18 minPrep Time

10 minCook Time

28 minTotal Time

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Ingredients

Sauce

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)

For the zoodles

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]

Salt, black pepper and red chili flakes to taste, optional)

Optional:

Sesame Seeds

Lunch containers, for meal prep

Instructions

For the sauce: 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.
For the zoodles:
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.

Notes

*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.