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Beef and Zucchini Noodle Stir-Fry with Chimichurri

Name: Beef and Zucchini Noodle Stir-Fry with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain; 3 medium zucchinis, spiralized into noodles; 2 tbsp olive oil, divided; 4 cloves garlic, minced; 1 small red bell pepper, thinly sliced; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 1/2 cup fresh parsley leaves, tightly packed; 1/2 cup fresh cilantro leaves, tightly packed; 3 garlic cloves; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes; Salt and black pepper to taste; Juice of 1/2 lemon

By PowerProteinPlates Editorial TeamPublished Apr 24, 2026 | Updated Jul 22, 2026

South American 25 mins high-proteingluten-freeeasy-recipeswhole-foodsquick-meals

Beef and Zucchini Noodle Stir-Fry with Chimichurri with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 10 min

Total 25 min

Servings 4

Difficulty easy

Cuisine South American

Ingredients

Servings 4

1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
3 medium zucchinis, spiralized into noodles
2 tbsp olive oil, divided
4 cloves garlic, minced
1 small red bell pepper, thinly sliced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/2 cup fresh parsley leaves, tightly packed
1/2 cup fresh cilantro leaves, tightly packed
3 garlic cloves
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
Salt and black pepper to taste
Juice of 1/2 lemon

Powerproteinplates Low-Carb Beef and Zucchini Noodle Stir-Fry with Chimichurri ingredients image

Instructions

Prepare the chimichurri sauce: In a food processor or blender, combine parsley, cilantro, garlic cloves, red wine vinegar, dried oregano, crushed red pepper flakes, lemon juice, salt, and black pepper. Pulse until the herbs and garlic are finely chopped while retaining some texture.
While the processor is running, slowly drizzle in the extra virgin olive oil to emulsify the sauce. Adjust seasoning as needed. Set aside to let flavors meld.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the thinly sliced beef, seasoning with salt, black pepper, smoked paprika, and red pepper flakes. Stir-fry for 3-4 minutes until browned and cooked through. Remove beef and set aside.
In the same skillet, heat the remaining tablespoon of olive oil.
Add minced garlic and red bell pepper slices; cook for 1-2 minutes until fragrant and softened.
Add the zucchini noodles and toss quickly to combine. Stir-fry for 2-3 minutes until just tender but still with a firm bite to maintain texture.
Return the beef to the skillet and stir together for about 1 minute to warm through.
Remove from heat and plate the stir-fry. Spoon generous amounts of chimichurri sauce over the top.
Garnish with extra fresh parsley or cilantro if desired. Serve immediately.