Sesame Ginger Beef + Zucchini Noodles
Sesame ginger beef and zucchini noodles is a delicious lower carb lunch option that is perfect for meal prep! Not only is it fast to make, but tastes delicious and only 4 g net carbs.
- ¼ cup reduced sodium soy sauce see note 1
- 1 tablespoon monk fruit sweetener see note 2
- 2 tablespoons apple cider vinegar
- 1 lb ground beef see note 3
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger finely grated
- 3 cloves garlic minced
- 2 medium zucchinis spiralized
Prepare the sauce - shake up a simple sauce of low sodium soy sauce, apple cider vinegar and monk fruit sweetener (or honey). Set aside.
Cook beef - heat a non-stick skillet over medium heat. Add the beef and cook, breaking it up with a spatula, for 7-10 minutes, or until cooked through. Carefully drain the pan if needed.
Add seasonings and sauce - make a space in the beef and add the sesame oil, ginger and garlic. Cook for 1 minute. Add the sauce and toss the beef to coat. Cook for 1 minute until evenly coated and remove from heat.
Portion - divide up the beef between four 2-cup capacity storage containers with the spiralized zucchini. If using single compartment storage containers - layer the zucchini noodles on top of the beef to keep them from getting soggy.
1- low sodium soy sauce can be swapped for Bragg's liquid aminos, coconut aminos or tamari
2 - monk fruit sweeter can bee swapped for 2 tablespoons maple syrup/honey if you are not low carb
3 - may be swapped for ground turkey, ground pork, or mashed tofu
Store in an air tight container in the fridge for up to 4 days.
Heat individual portions up in the microwave until steaming hot, or heat the whole batch back up in an uncovered frying pan over medium heat for 5-10 minutes.
Serving: 1meal prep bowl | Calories: 381kcal | Carbohydrates: 5g | Protein: 21g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 616mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 18.2mg | Calcium: 43mg | Iron: 2.9mg