Add the coconut oil to a large, deep-sided skillet over medium-high heat. Once hot, add the beef and onion, and cook until the meat is browned, about 8 minutes, stirring occasionally.
Add the garlic and ginger and cook 1 minute more, stirring constantly.
Stir in the coconut aminos, vinegar, tahini, tomato paste, sriracha, salt, stevia, and water.
Bring up to a boil, and then cover the skillet, turn the heat down to simmer, and cook until thickened, about 10 minutes, stirring occasionally.
Turn off the heat and stir in the miso paste (if using).
To serve, top the raw zucchini noodles with the hot meat mixture and sprinkle the sesame seeds and scallion on top. Add a pinch of crushed red pepper flakes for heat if desired.
Notes
Net Carbs: 8g per serving
Make a double batch of the meat mixture and freeze half of it for a super easy weeknight meal!
If you want your sauce thicker without having to add thickener, simply cook it longer! Be sure to stir regularly because as the liquid evaporates off you don’t want the bottom to scorch.
To make Dan Dan Noodle Soup, add about 4 cups of beef stock or beef broth to the meat mixture and bring up to a simmer. Keep all other ingredients the same. Add the al dente noodles or zoodles to the hot soup right before serving. Once you add the noodles, serve immediately.