Korean Beef Zucchini Noodles
A delicious and healthy twist on traditional beef stir-fry, combining savory ground beef with fresh zucchini noodles for a lighter meal packed with flavor.
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.
Notes
Best served hot, garnished with extra green onions and sesame seeds. Pairs well with rice for a hearty meal. To store leftovers, let cool and transfer to an airtight container; keeps in the fridge for 3-4 days. Reheat on the stove or in the microwave.