Skip the takeout this weekend! This Thai Beef Drunken Zoodle dish has the most amazing sauce, flavor, and spice to satisfy all you Thai food lovers! Super easy to make on a busy weeknight. Recipe is grain-free, gluten-free, Paleo, Keto and Whole30 friendly.
Hello deliciousness. I am seriously crazy about this dish because it is CRAZY good. I feel like I just want to scream at the top of my lungs, “MAKE THAI BEEF DRUNKEN ZOODLES FOR DINNER!!!!!!!”
So did I get your attention? I hope so. You’ll love all the textures of the crunchy vegetables, the slightly spicy and tangy sauce, and the perfectly tender and flavorful beef. Geez, after writing that I wished I had another bowl in front of me now!! But I don’t, because this dish was gone and completely devoured by the whole fam, very quickly. And I always emphasize slow and mindful eating, but we couldn’t control ourselves with this one.
I have actually made a different variation several times, but this time omitted the rice noodles to make a grain-free option. The zucchini noodles are perfect!!!! The extra crunch makes this dish even better without rice noodles, just my opinion. My kids didn’t even ask about their beloved noodles, but happily gobbled up the zoodles. PLUS, it comes together in just one pan and in right about 20 minutes.
Let’s get started with this super simple, 20 minute meal!
How to make Thai Beef Drunken Zoodles:
Let’s gather up these simple ingredients:
- large zucchini (you will need at least 4 for this recipe)
- avocado oil or olive oil for cooking
- fresh ginger
- garlic cloves
- Red hot chili peppers (you can omit if you are afraid of spice)
- Top sirloin beef steak
- coconut aminos
- rice vinegar
- fish sauce
- lime juice
- matchstick carrots (or sliced carrots)
- thai basil
- Start by prepping all of your ingredients. Thinly slice the steak, and finely chop the shallots, garlic, ginger, and peppers. In a small bowl, whisk together the sauce: coconut aminos, vinegar, and fish sauce. Now move on to spiralizing the zucchini (I use this spiralizer and love it). While you are doing this, heat a large skillet to medium high heat. Set aside the noodles in a large bowl or plate, wring out with paper towels to get rid of excess moisture.
- Once the skillet is hot, toss in the shallot, garlic, and ginger. Saute for about three minutes, then add the beef and peppers. Cook the beef for a few minutes per side until nice and browned. Reduce the heat to low.
- Pour in the sauce, then add the noodles, basil, and carrots. Toss to coat everything in the skillet.
- Saute for another few minutes so everything is hot and well incorporated. Immediately plate (squeeze with lime juice if using) and enjoy!
Is this dinner spicy?
So you’ll notice the red hot chili peppers…..Let’s talk a little about the spice level of this dinner. Do you like spicy? Well great, so do we. Go ahead and use 1-2 red hot chili peppers.
Do you only like a little bit? Maybe try red pepper flakes instead. Are you kind of wimpy when it comes to spice? Go ahead and omit it all together! I will say that my kids do great with some spice, and 1 pepper is the right amount. To make it kid friendly, you may need to omit the pepper and do some red pepper chili flakes on your own dish instead.
This recipe does not keep well in the fridge! It’s best enjoyed the night you are cooking it. You can add in additional veggies like chopped bell pepper and shredded cabbage.
Thai Beef Drunken Zoodles
- 4 large zucchini or 5 medium sized
- 2 tbsp avocado oil or coconut oil
- 3 tbsp chopped fresh ginger
- 5 garlic cloves minced
- ½ cup chopped shallots
- 1-2 red hot chili peppers* de-seeded and diced
- 1.5 lbs high quality beef such as top sirloin or filet mignon cut into thin slices or 1 inch cubes
- ½ cup coconut aminos**
- 1 tbsp white wine vinegar
- 1 tbsp fish sauce
- 1 cup matchstick carrots
- 1 cup fresh thai basil or holy basil*
- Juice of 1/2 lime about 1 tbsp (optional)
Spiralize your zucchini noodles and set aside to a large plate or bowl. Use paper towels to squeeze out any excess moisture. Make the sauce by mixing together the coconut aminos, vinegar, and fish sauce.
Heat up a large wok or skillet to medium high heat. Add oil, and toss in ginger, garlic, and shallots. Cook for 2-3 minutes or until fragrant, add beef and chopped red pepper. Cook beef for just a few minutes, making sure each side is browned, but not overcooked. Turn down heat to low.
Toss the sauce into skillet with beef. Mix in zoodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Let everything cook for another 1-2 minutes so the entire mixture is hot and well incorporated.
Serve hot with lime juice (if using)
*You can completely omit peppers for a non-spicy variation. You can also adjust spice and use red pepper flakes instead to individualize plates.
**Coconut aminos can also be replaced with GF tamari or soy sauce. If doing this, I would recommend adding 1 - 2 tbsp of honey to make it a tad sweeter.
***Holy basil and Thai basil are found in many grocery stores. If you cannot find it, go ahead and use regular basil.