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By Taylor Stinson | 8 Comments | Posted: | Updated:
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These 30-Minute Ginger Beef Sweet Potato Noodles are so delicious! Use spiralized sweet potato noodles for an easy low carb meal.
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Ingredients and substitutions
- Steak – use fast-fry beef strips, chicken or tofu. If you use chicken, you’ll need to cook it for 8 minutes.
- Baking soda – this will help tenderize the meat, so you can leave it out, but the steak won’t be as tender.
- Cornstarch – potato starch would be a good substitute here.
- Sweet potato – you can buy pre-spiralized sweet potato noodles or spiralize another veggie like zucchini, butternut squash or beets.
- Broccoli – cauliflower would also be good or you can swap out for another veggie of your choice.
- Mushrooms – use any variety of mushrooms or another veggie.
- Red pepper – yellow, orange or green peppers can be used instead.
- Scallion – swap out for yellow or white onions if you don’t have any scallions.
Stir fry sauce
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Ginger – use a bit of ground ginger instead.
- Sriracha – leave this out altogether if you’re not a fan of spice.
- Sesame seeds – black or white sesame seeds would be good garnishes.
How to make ginger beef sweet potato noodles
Step 1: Marinate the steak.
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.
Step 2: Make the stir fry sauce and prep the veggies.
Mix all ingredients the stir fry sauce ingredients together then chop broccoli, mushrooms and red pepper. Spiralize sweet potato noodles if not buying pre-spiralized from the store.
Step 3: Sauté the steak.
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.
Step 4: Sauté the veggies.
Add in broccoli and mushrooms to skillet, sauteeing for 4-5 minutes until tender.Add in red pepper.
Step 5: Stir fry everything together.
Add in sweet potato noodles, beef and stir fry sauce, tossing to coat. Cook another two minutes on high until sauce thickens then remove from heat.
Step 6: Serve and enjoy!
Garnish with scallions and extra sesame seeds then serve and enjoy!
Spiralizing sweet potato noodles
I may have cheated a little and bought some pre-spiralized sweet potato noodles at the store. When I'm in a rush or don't have too much time to chop and prep veggies, I love grabbing some pre-packaged veggies. Anything from chopped and peeled butternut squash to spiralized zucchini, different veggie blends and cauliflower rice make meal time so much easier!
You can also spiralize the sweet potato at home using a spiralizer, which makes sweet potato noodles recipes a breeze. You'll want to peel the sweet potato first, then attach the sweet potato between the two prongs of the spiralizer and push it through. You'll have strands of sweet potato noodles in no time! You can even spiralize them up to 2 days in advance so all you have to do is add them to your stir fry at the last minute.
Frequently Asked Questions
How long do you cook the sweet potato noodles for?
Any type of spiralized vegetable will cook much quicker than regular noodles, so you're only going to sauté these sweet potato noodles for 2 minutes or so. I use high heat so that they will maintain their crunch but also become a little bit tender. Because this is a stir fry sweet potato noodles recipe, you'll want to use a large skillet on high heat or a wok so that your vegetables become tender-crisp. This will also help to thicken the sauce.
What if you don't have a spiralizer?
If you don't have a spiralizer, you can use a julienne peeler to make the sweet potato noodles. You can even buy pre-spiralized noodles at the grocery store to cut down on prep time!
Can you make this recipe vegetarian?
Yes! If you want to make this sweet potato noodles recipe vegetarian, swap out the beef for tofu to make delicious ginger tofu noodles.
How long will the noodles last in the fridge?
You can store the cooked sweet potato noodles in the fridge in an airtight glass container for 2 to 3 days. Anything more than that and the noodles will start to get soggy.
Storing and reheating
This sweet potato noodles recipe makes great leftovers, but you need to eat them within 2 to 3 days or they’re get soggy. Instead of reheating in the microwave, I'd recommend reheating in a large skillet over high heat on your stove. This way you can revive the dish and add a bit of crunch back in – if you reheat the stir fry in the microwave, you risk the noodles getting soggy.
Freezing this recipe
Unfortunately, you can't freeze this cooked dish, but you can freeze the steak in the marinade! This way, part of the recipe is already done for you and you can just get on with cooking it. Freeze it in a Ziploc bag for up to 3 months. When you’re ready to use it, just let it defrost in the fridge overnight then serve it with some fresh sweet potato noodles.
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Meal Prep Tools
- Get a spiralizer here if you're not buying pre-spiralized sweet potato noodles.
- Grab someglass meal prep bowls if you plan on turning this stir fry into your weekly lunches.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen so I always have steak on hand!
- Usethese Ziploc bag holdersif you're marinating the steak ahead of time.
- **Get my full list of tools here**
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.
4.75 from 47 votes
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Servings: 4 servings
Calories: 257kcal
Author: Taylor Stinson
Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
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 (13%)Carbohydrates: 20g (7%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 4g (25%)Cholesterol: 34mg (11%)Sodium: 586mg (25%)Potassium: 919mg (26%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 6549IU (131%)Vitamin C: 178mg (216%)Calcium: 99mg (10%)Iron: 3mg (17%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Mike Dursse says
Taylor this ginger beef with sweet potato noodles blew me away! Really easy to make. I had seen the noodles in my grocery and checked your site to find a way to use them. This old man says You Rock!😄
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Taylor Stinson says
I’m so glad you enjoyed them, Mike! 🙂 Thanks for leaving your review!!
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Crystal says
This was SOOO good! My picky daughter and brother killed ALL OF IT! Most definitely will be making this again!
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Taylor Stinson says
I’m so happy you enjoyed Crystal!!! 🙂
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Erin says
Love this recipe! Just made it for lunches this week. I need to double it next time!Reply
Taylor Stinson says
So happy you enjoyed 🙂
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Kim says
I love your bowls! And the food looks so good. I wish I had a bowl of that right now~
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Taylor Stinson says
Aww thank you so much Kim!!! This recipe’s one of my faves for sure 🙂 Hope you make it soon!
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