Korean Beef Zucchini Noodles
- Korean Beef Zucchini Noodles
- Recipe
- Ingredients
- Instructions
LOW CARB Korean beef bowls except with zoodles! It is so much healthier and lighter without any of the carb guilt!!!
These zucchini noodles came just in time.
Because as you guys know, I am currently on a pasta hiatus since my Italy trip.
I also really need to lay off the carbs.
(Even though it is actually sweater weather.)
So I’m taking my favorite Korean beef bowls, and subbing out the rice with zucchini noodles.
I know.
Why didn’t I think of this before?
It’s still just as hearty and filling, so you can pat yourself on the back for getting your serving of veggies in.
And for indulging in your KBBQ fix without any of the guilt.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Instructions
1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
4. Serve immediately, garnished with sesame seeds, if desired.
