For Zoodles: Cut each zucchini into thin ribbons using the straight blade of your spiralizer. Place the spiralized zucchini in a colander and toss with 1/4 teaspoon of salt until coated. Place colander in a shallow bowl for 20 minutes while zoodles release their moisture. Meanwhile, you can prepare the beef stroganoff.
When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. You may want to pat with paper towels again.
For Beef Stroganoff:Refrigerate the coconut milk overnight. You will use the solid cream. Wash and dry the beef. Mix salt, pepper and garlic in a small bowl. Then rub the seasonings into the meat. Heat the coconut oil in a large skillet over high heat until the skillet is very hot. Add half of the beef strips so as not to overcrowd the pan. Braise for 2 minutes on each side until brown. Transfer to a dish and repeat with the remaining beef. Transfer all beef to the plate. Set aside.
Now turn heat down to medium. Add butter, onions and mushrooms. Cook until caramelized about 10 minutes.
Add the beef stock, solid coconut cream that has settled on the top of the refrigerated can, and paprika scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.
Return the meat to the pan. Stir and simmer for 1 more minute to combine the flavors.
Add salt to taste. Spoon over zoodles. Garnish with parsley.
*Dairy-free option: You can caramelize your mushrooms and onions in extra-virgin olive oil instead of butter. 😊