Thai Beef with Carrot Noodles


Thai Beef copy


Noodling is not just for zucchini! Ever tried carrots? Granted, you will need carrots with a large diameter for it to work (baby carrots aren’t going to cut it), but delicious noodles they make! And although it may sound strange to add fish sauce to beef, the umami it brings to the dish is delicious. This meal is pretty quick to pull together and noodlizing the carrots is a great way to get your kids involved.




This is the spiralizer I’ve been using for years.




Thai Beef with Carrot Noodles
Serves: 4
  • 4 - 6 large carrots, peeled and trimmed
  • 1½ tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • 2 tbsp. coconut oil
  • 1½ lbs. ground beef
  • 2 tsp. ground ginger
  • 1 tsp. red pepper flakes
  • ½ cup chopped green onions
  • 1 roasted red pepper, diced
  • 2 tbsp. fish sauce (Red Boat)
  • 1 tbsp. raw honey
  • 2 tbsp. coconut aminos (or Tamari)
  • 1 cup fresh basil, chopped
  • 1 cup fresh mint, chopped
  1. Preheat oven to 400ºF. Using a spiralizer, or julienne peeler, noodle the carrots. Toss with olive oil and spread on a parchment lined baking sheet. Dust with salt and pepper and roast for 12 - 15 minutes.
  2. Heat coconut oil in a large sauté pan over medium-high heat. Crumble ground beef into the pan and toss until just cooked through.
  3. Add ginger and red pepper flakes, stirring until fragrant (1 minute). Add onion and pepper and cook 1 more minute.
  4. Add fish sauce, honey, and coconut aminos and bring to a low simmer for a few minutes.
  5. Stir in the chopped basil and mint.
  6. Serve over carrot noodles and enjoy!




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