Description
A light and healthy take on Korean beef flavors using spiralized zucchini instead of traditional noodles.
Ingredients
Scale
- 1 lb ground beef
- 3 medium zucchini, spiralized
- 2 tbsp soy sauce (or tamari)
- 1 tbsp sesame oil
- 1 tbsp brown sugar (or keto substitute)
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp rice vinegar
- 1–2 tsp gochujang or chili paste
- 2 tbsp water + 1 tsp cornstarch
- 2 green onions, for garnish
- 1 tsp sesame seeds, for garnish
- Salt & pepper, to taste
Instructions
- Spiralize zucchini and sprinkle lightly with salt. Let rest for 10 minutes, then pat dry with paper towels.
- Heat sesame oil in a large skillet. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Whisk together soy sauce, brown sugar, rice vinegar, gochujang, garlic, and ginger. Pour over the beef and simmer for 2 minutes to let flavors meld.
- Add the drained zucchini noodles to the pan. Toss gently until coated and just heated through (1–2 minutes max).
- Top with green onions, sesame seeds, and a drizzle of sesame oil. Serve hot.
Notes
To maintain a firm texture, do not overcook the zoodles. Sauté them separately for just 1-2 minutes before combining with the beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg