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sweet potato noodles
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4.75 from 47 votes

30-Minute Ginger Beef Sweet Potato Noodles

These 30-Minute Ginger Beef Sweet Potato Noodles are so delicious! Use spiralized sweet potato noodles for an easy low carb meal.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Stir Fry
Cuisine: Asian
Servings: 4 servings
Calories: 257kcal

Ingredients

  • 8 oz steak or fast fry beef strips
  • 2 tsp baking soda
  • 2 tsp cornstarch
  • 1 sweet potato, spiralized (I bought a pre-packaged mix at the store which amounted to 2 cups)
  • 1 head Broccoli, chopped
  • 1 cup mushrooms, sliced
  • 1 red pepper, sliced
  • 2 scallions, sliced

Stir fry sauce

  • 3 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp ginger, minced
  • 1 tsp Sriracha
  • 1 tsp sesame seeds

Instructions

  • If steak is not already cut, slice raw steak into thin strips for stir frying. In a medium-sized bowl, add steak and toss with baking soda and cornstarch. Let marinate for 5 minutes.
  • Meanwhile, mix all ingredients under the stir fry sauce heading together then chop broccoli, mushrooms and red pepper. Spiralize sweet potato noodles if not buying pre-spiralized from the store (this is what I recommend - they should be located at the front of the store with other prepared veggies).
  • Heat a large skillet over high heat. Add steak, sauteeing for 1-2 minutes or so until just cooked. Remove from heat and set beef aside.
  • Add in broccoli and mushrooms to skillet, sauteeing for 4-5 minutes until tender. Add in red pepper, sweet potato noodles, beef and stir fry sauce, tossing to coat. Cook another two minutes on high until sauce thickens then remove from heat.
  • Serve immediately and garnish with scallions and extra sesame seeds (optional). Enjoy!

Video

Notes

Cut down on prep time by using pre-spiralized noodles.
You can swap out the sweet potato for zucchini, butternut squash or even beets!
Make this recipe vegetarian by using tofu instead of beef.
Store the leftovers in the fridge for 2-3 days then reheat in a skillet over high heat.
Freeze the steak in the marinade for up to 3 months. Defrost in the fridge overnight then cook as normal.

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 586mg | Potassium: 919mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6549IU | Vitamin C: 178mg | Calcium: 99mg | Iron: 3mg