Thai Beef & Veggie Noodle Bowl

Prep Time 00:15 Cook Time 00:20 Serves 4 to 6


  • Thai Sauce:
  • 1/3 cup coconut aminos
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon blackstrap molasses
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons arrowroot powder
  • Thai Beef:
  • 2 pounds grassfed ground beef, crumbled
  • 1 cup diced yellow onion
  • 8 ounces sliced baby bella mushrooms
  • 1 teaspoon sea salt, divided
  • 1 cup matchstick carrots
  • 4 large zucchini, spiralized and cooked using your preferred method to al dente*
  • Lime wedges, sliced green onions and cilantro for serving


  1. For the sauce: Whisk together all ingredients except arrowroot powder. When ready to use, whisk in arrowroot powder with a fork until combinedpan>
  2. For the beefIn a large deep skillet, cook the ground beef on medium heat until browned and cook through.  Season with ½ teaspoon salt. Transfer to a bowl with a slotted spoon leaving the fat and liquid in the skillet.
  3. Add onions, mushrooms and ½ teaspoon salt to the pan. Cook for 8 to 10 minutes until onions are softened and mushrooms are tender. Stir in carrots and cook for 2 more minutes.
  4. Add beef back to the pan and combine with the veggies. Lower heat to medium-low and stir in the sauce. Simmer for 2 to 3 more minutes until the sauce is thickened.
  5. Serve over zucchini noodles with limes, sliced green onions and cilantro (optional) on top.


Recipe Notes

Making zucchini noodles: I place zucchini noodles in a large microwave-safe bowl with 2 tablespoons water, cover with a paper towel, and microwave in 30 seconds intervals, tossing in between. This usually takes between 2 to 3 minutes but will depend on the power of your microwave.

© 2016 Grazed & Enthused. All rights reserved.