Korean Beef Zucchini Noodles are a delicious and healthy twist on traditional beef stir-fry. This dish combines savory ground beef with fresh zucchini noodles, making it lighter but still packed with flavor. It’s quick to prepare, perfect for busy weeknights, and will surely impress your family and friends.
Why Make This Recipe
This recipe is not only tasty but also nutritious. Zucchini noodles are a great way to add more vegetables to your diet while keeping the meal light. The combination of sweet, salty, and spicy flavors from the sauce makes every bite enjoyable. Plus, it’s a simple one-pan meal that requires minimal cleanup!
How to Make Korean Beef Zucchini Noodles
Ingredients:
- 1/3 cup brown sugar (packed)
- 1/3 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 1/2 pounds (4 medium-sized) zucchini, spiralized
- 2 green onions (thinly sliced)
- 1/4 teaspoon sesame seeds (optional)
Directions:
- In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil, and Sriracha.
- 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. Make sure to crumble the beef as it cooks, and drain any excess fat.
- Stir in zucchini noodles, green onions, and the soy sauce mixture until well combined. Allow it to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
How to Serve Korean Beef Zucchini Noodles
Korean Beef Zucchini Noodles are best served hot. You can place them in a bowl or on a plate and top them with extra green onions and sesame seeds for a nice presentation. This dish pairs well with a side of rice if you prefer a heartier meal.
How to Store Korean Beef Zucchini Noodles
To store leftovers, let the dish cool completely and then transfer it to an airtight container. It will keep in the fridge for 3-4 days. When ready to eat, reheat it on the stove or in the microwave until warmed through.
Tips to Make Korean Beef Zucchini Noodles
- Feel free to adjust the level of Sriracha to suit your taste preference.
- If you like more crunch, consider adding bell peppers or carrots to the mix.
- Use a spiralizer or a vegetable peeler for making the zucchini noodles; both work well!
Variation
For a different twist, you can substitute the ground beef with ground turkey or chicken. You could also use rice noodles instead of zucchini for a more traditional dish.
FAQs
1. Can I make this recipe vegetarian?
Yes, you can replace ground beef with a plant-based protein like lentils, tofu, or tempeh.
2. How can I make this dish spicier?
Adding more Sriracha or including red pepper flakes can boost the heat. Start with a small amount and adjust to your taste.
3. Can I freeze leftovers?
It’s not recommended to freeze zucchini noodles as they can become watery when thawed. However, you can freeze the beef mixture without the noodles for later use.
Korean Beef Zucchini Noodles
Ingredients
Sauce
- 1/3 cup brown sugar (packed) Use packed brown sugar for best results
- 1/3 cup reduced sodium soy sauce Use reduced sodium to control saltiness
- 1 tablespoon freshly grated ginger Grate fresh ginger for maximum flavor
- 1 tablespoon sesame oil Adds a nutty flavor
- 1 teaspoon Sriracha Add more for extra spice
Main Ingredients
- 1 tablespoon olive oil For cooking
- 3 cloves garlic (minced) Minced garlic enhances flavor
- 1 pound ground beef Can substitute with ground turkey or chicken
- 1.5 pounds zucchini (spiralized) Approximately four medium zucchinis
- 2 green onions (thinly sliced) For garnish and flavor
- 1/4 teaspoon sesame seeds (optional) For garnish
Instructions
Preparation
- In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil, and Sriracha.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Cooking
- Add ground beef and cook until browned, about 3-5 minutes. Make sure to crumble the beef as it cooks, and drain any excess fat.
- Stir in zucchini noodles, green onions, and the sauce mixture until well combined. Allow to simmer until heated through, about 2 minutes.
Serving
- Serve immediately, garnished with sesame seeds if desired.
