By: Denise Bustard6 Comments
Posted: 8/24/21Updated: 8/24/21
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These sesame ginger beef zucchini noodles are a delicious lower carb meal prep lunch. Made with ground beef, zucchini noodles, a simple savory sauce, and lots of garlic and ginger. Quick and easy to meal prep, with only 4 g net carbs.
Stir fry is such a delicious, easy way to meal prep! This sesame ginger beef is an easy meal prep recipe to add into your rotation. You'll definitely enjoy it if you like this egg roll in a bowl, or Mongolian beef meal prep!
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With simple, healthy ingredients and lots of flavor, this is a delicious meal prep lunch that stores well. Enjoy all the flavors of a classic beef stir fry, but instead with zucchini noodles for a lighter low carb option!
Most importantly, this meal prep is super simple to make, and is ready in 20 minutes! It is light, but perfectly filling.
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Reasons you'll ♡ this recipe
- it is packed with flavor from the sauce, ginger and garlic
- you'll have four lunches meal prepped in under 20 minutes
- it keeps well in the fridge, and tastes great on day 4
Ingredient notes
- Ground Beef - this recipe uses ground beef, but you could swap for ground turkey, ground pork, or mashed tofu if you prefer.
- Zucchini noodles - are a delicious lower carb option that store well for meal prep, and soak up lots of flavor from the savoury sauce in this recipe once reheated. Spiralized carrots and cabbage could be a great addition as well. If you are not low carb, you could add in whole wheat spaghetti as another option.
- Monk fruit sweetener - is a low carb (sugar free) option. You can substitute maple syrup or honey if you are not low carb.
- soy sauce- adds flavor to the sauce; if you are gluten-free, swap for coconut aminos, liquid soy seasoning or tamari.
Step by step instructions
1. Prepare the sauce - shake up a simple sauce of low sodium soy sauce, apple cider vinegar and monk fruit sweetener (or honey). Set aside.
2. 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.
3. 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.
4.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.
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FAQ
Do I cook the zucchini noodles?
If you are eating right away, yes, add the zucchini noodles to the sauce and cook for a few minutes until softened. If you are using for meal prep, nope! When you reheat the bowls in the microwave, your zucchini will cook through.
Can I swap the zucchini noodles for something?
Sure, you can add in some whole wheat spaghetti if you are not low carb. You could also swap the zucchini noodles for cauliflower rice, or you can supplement with other veggies. Spiralized carrots and cabbage might be a great addition!
Can I make this meatless?
Sure, swap the ground beef for a block of extra firm tofu (crumbled). It should work well!
Storage + reheating
Storage - store in an air tight container in the fridge for up to 4 days. I do not recommend freezing, as the zucchini noodles will get mushy.
Reheating - 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.
More low carb recipes you can meal prep
- Ranch Chicken Jar Salads
- Low Carb Indian Chicken Skillet
- Low Carb Meatball Burrito Bowls
- 30 Low Carb Recipes You Can Meal Prep
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Sesame Ginger Beef + Zucchini Noodles
5 from 14 votesPrep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Print Rate
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.
4
Ingredients
- 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
Instructions
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.
Tips:
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
Storage
Store in an air tight container in the fridge for up to 4 days.
Reheating
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.
Nutrition Information
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
Author: Denise Bustard
Course: Lunch
Cuisine: Chinese
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
5 from 14 votes (12 ratings without comment)
Leave a Comment
Diane says
I found this recipe to be quick and tasty. I used steamed cabbage and Jasmine rice the next time I made it and loved it even more. Great recipe to make.Reply
Denise Bustard says
Hi Diane! That's great to hear. Thanks for reporting back!
Reply
LC says
Whole family ate it (including four small children). I added riced cauliflower and sweet potato for extra veggies to the meat mixture and served with rice. It was great!Reply
Denise Bustard says
Hi LC! I'm so happy to hear your family enjoyed this recipe! Thanks so much for taking time out of your day to come back and leave a review- I really appreciate it 🙂
Reply
Cherry says
Hi! Looks yummy,, by the way, Any food subs for zuchkmi?
Reply
Denise says
Hi Cherry! You could swap for other vegetable noodles, but if you pick a hardy one like butternut squash noodles or carrot noodles, you'll want to sautee them to tenderize a bit before portioning out. I bet cauliflower rice would be a tasty low carb option as well!
Reply
