Thai Beef Drunken Zoodles

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5 from 1 vote

Prep Time10

Cook Time15

Total Time25

Keyword: Dairy-Free, gluten-free, Paleo, Whole30

Servings:

Author: Amy Rains

Ingredients

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)

Instructions

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)

Notes

*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.

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