Whole30 Beef Yakisoba

Dive into a wholesome and flavor-packed meal with this Whole30 Beef Yakisoba, a healthy twist on the classic Japanese stir-fry. This recipe swaps traditional noodles for zucchini noodles, creating a gluten-free and grain-free dish that’s perfect for clean eating. Tender slices of beef sirloin are stir-fried with vibrant vegetables like bell peppers, shiitake mushrooms, and carrots, all tossed in a savory sauce made from coconut aminos, fresh ginger, and garlic. Finished with a drizzle of sesame oil and a sprinkle of green onions, this quick and easy skillet recipe is ready in just 40 minutes, making it ideal for busy weeknights. Whether you're following Whole30 or simply looking for a nourishing, low-carb dinner, this beef yakisoba will hit the spot!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Beef sirloin, thinly sliced
• 4 cups Zucchini noodles (spiralized)
• 0.5 cup Coconut aminos
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, fresh, grated
• 1 medium Onion, thinly sliced
• 1 large Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 2 stalks Green onions, chopped
• 1 cup Shiitake mushrooms, sliced
• 2 tablespoons Sesame oil
• 2 tablespoons Avocado oil
• 0 to taste Salt
• 0 to taste Black pepper
• 0.5 teaspoon Red pepper flakes (optional)
• 0.25 cup Water

Directions

Step 1

Begin by preparing all vegetables: spiralize the zucchini, julienne the carrot, slice the onion, bell pepper, and shiitake mushrooms, and mince the garlic and ginger.

Step 2

In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the sliced beef sirloin, season with salt and pepper, and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion and garlic, and sauté for 1-2 minutes until aromatic and the onion is translucent.

Step 4

Add the julienned carrot, bell pepper, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.

Step 5

Return the cooked beef to the skillet, then add the grated ginger, coconut aminos, and water. Stir everything together to combine.

Step 6

Add the zucchini noodles to the skillet and toss well to coat them with the sauce. Cook for an additional 2-3 minutes until the zucchini noodles are just tender.

Step 7

Drizzle the sesame oil over the yakisoba and add the chopped green onions. Toss to combine and remove the skillet from heat.

Step 8

Season to taste with additional salt, black pepper, and red pepper flakes if desired.

Step 9

Serve hot and enjoy your Whole30 Beef Yakisoba!

Nutrition Facts

Serving size	(2188.4g)

Amount per serving	% Daily Value*
Calories	2175.5

Total Fat 129.4g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 317.5mg	0%
Sodium 5014.8mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 26.6g	0%
Total Sugars 70.8g
Protein 143.7g	0%

Vitamin D 36IU	0%
Calcium 386.2mg	0%
Iron 19.4mg	0%
Potassium 6050.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 26.2%

Carbs: 20.8%