Korean Beef Zucchini Noodles
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- ⅓ cup brown sugar, packed
- ⅓ cup reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha, or more to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
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Preparation
Step 1
In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
Step 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.
Step 3
Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
Step 4
Serve immediately, garnished with sesame seeds, if desired.
Step 5
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Chef's notes
These zucchini noodles came just in time.
I’m taking my favorite Korean beef bowls, and subbing out the rice with zucchini noodles.
