Skillet full of Thai Beef Stir Fry with zucchini noodles and SunButter sauce

Saucy SunButter Thai Beef Stir Fry with Zucchini Noodles

  • Author: Chelsea at
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai



  • 1/2 cup creamy SunButter
  • 1/2 cup non-dairy milk
  • 1/4 cup coconut aminos
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 heaping cups zucchini noodles
  • 1 pound beef sirloin steak, thinly sliced
  • 2 teaspoons extra virgin olive oil, divided
  • 1/2 cup thinly sliced fresh carrot
  • 1/2 cup julienned red bell pepper
  • 1 cup fresh snow peas
  • 2 tablespoons minced fresh cilantro


  1. In a small saucepan, combine non-dairy milk, SunButter, coconut aminos, rice vinegar, garlic cloves, and red pepper flakes. Bring to a boil, stirring constantly. Once boiling, remove from heat and set aside.
  2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced beef and stir-fry until no longer pink. Remove from the skillet and set aside.
  3. Add the remaining olive oil to the same skillet and stir fry the carrot and red pepper for 3-4 minutes. Add the snow peas and continue to cook for another 1-2 minutes. Finally, add the zucchini noodles and cook for an additional 1 minute, until the vegetables are crisp-tender.
  4. Return the beef to the skillet. Pour in the SunButter sauce and toss to coat. Garnish with cilantro and serve immediately. Leftovers should keep in the fridge for up to 3 days.

Keywords: nut free, SunButter, beef stir fry