Mongolian Beef and Zucchini Ramen Noodle Bowls (Whole30):

Looking for a hearty and healthy meal that fits your Whole30 lifestyle? This Slow Cooker Beef and Zucchini Noodles recipe is packed with flavor and perfect for a cozy dinner. Tender beef stew meat cooked in a rich, savory sauce and served over fresh zucchini noodles makes this dish a savory and nutritious option. Let’s dive into the recipe!

Ingredients

For the Sauce:

• 1/2 cup coconut aminos

• 1 teaspoon extra-virgin olive oil

• 2 cloves garlic, finely minced

• 1 piece (1 inch) fresh ginger, peeled and grated

• 1/2 teaspoon red pepper flakes

For the Beef:

• 2 pounds beef stew meat

• 3 tablespoons arrowroot powder

• 1/2 teaspoon salt

• 4 teaspoons avocado oil

• 2 1/4 cups Whole30-compliant beef broth or Beef Bone Broth
  

For the Noodles and Dressing:

• 2 packages (10.7 ounces each) zucchini noodles or 3 medium zucchini, spiralized

• 2 cups thinly sliced bok choy

• 3/8 cup thinly sliced green onions

• 4 1/2 teaspoons toasted sesame oil

• 4 teaspoons rice vinegar

• 1 teaspoon extra-virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions

1. Make the Sauce:

1. Combine Ingredients: In a small bowl, whisk together the coconut aminos, olive oil, garlic, ginger, and red pepper flakes. Set aside.
   

2. Prepare the Beef:

1. Coat the Beef: In a medium bowl, combine the beef, arrowroot powder, and salt; toss to coat.

2. Brown the Beef: Heat a large skillet over medium-high heat and add 2 teaspoons of the avocado oil. Cook half of the meat until browned, about 4 to 5 minutes. Transfer the meat to a 4-quart slow cooker. Repeat with the remaining 2 teaspoons of oil and meat.

3. Deglaze the Skillet: Pour the sauce over the beef in the slow cooker and stir to coat. Pour 1 1/4 cups of the broth into the skillet and stir, scraping the browned bits from the bottom. Pour this over the beef and stir to combine.

4. Slow Cook: Cover and cook on low for 10 hours or on high for 5 hours.

3. Prepare the Noodles and Dressing:

1. Combine Ingredients: About 15 minutes before serving, place the zucchini noodles in a large bowl. Add the bok choy and half of the green onions.

2. Make the Dressing: In a small bowl, combine the sesame oil, rice vinegar, olive oil, salt, and pepper. Pour the dressing over the noodles and toss to coat. Set aside to let the noodles soften.
   

4. Assemble the Dish:

1. Shred the Beef: Transfer the beef to a bowl and use two forks to coarsely shred the meat.

2. Strain the Liquid: Use a fine-mesh sieve to strain the cooking liquid into a small saucepan. Pour 1/2 cup of the strained liquid over the beef and stir to coat. Add the remaining 1 cup of broth to the saucepan with the cooking liquid and heat through, about 2 minutes.

3. Serve: Divide the noodles among four bowls. Pour the hot broth over the noodles. Top the noodles with the shredded beef and the remaining green onions.
   

Watch us make this on Actualize Cooking YouTube Channel:

Tips for Success:

• Beef Broth: Using a high-quality, Whole30-compliant beef broth or bone broth will enhance the flavor of this dish.

• Spiralizing Zucchini: If you’re spiralizing your own zucchini, make sure to pat the noodles dry to remove excess moisture.

• Adjusting Spice: If you prefer a milder dish, reduce the amount of red pepper flakes in the sauce.
  

This Slow Cooker Beef and Zucchini Noodles dish is a wonderful way to enjoy a nutritious and flavorful meal that’s perfect for any night of the week. The tender, flavorful beef combined with the fresh, crunchy noodles and savory dressing makes for a satisfying and healthy dinner. Enjoy and let us know how it turns out in the comments below!