Korean Beef Zucchini Noodles
by Chungah
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.
Korean Beef Zucchini Noodles
LOW CARB Korean beef bowls except with zoodles! It is so much healthier and lighter without any of the carb guilt!!!
Ingredients
- 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
Instructions
- 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, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
We loved this recipe! Just enough spice to make things interesting. I did use ground turkey and think it’s a good substitution. It’s already on next weeks’ menu. Damn delicious, indeed.
1/3 cup of brown sugar has roughly 48g of sugar (AKA CARBS, PEOPLE)…. I don’t see how this can be considered low carb. Really deceptive. Maybe you should label it “Lower-Carb”, because the zucchini noodles certainly cut out a significant amount of carbs but the recipe still contains a hefty load of sugar. Just my two cents.
I am one of the lucky ones that is no diabetic and i’m Not watching my carb intake, what can I substitute for the zucchini? Maybe rice, spaghetti or one of the Asian noodles?
You can substitute with any grain or pasta you prefer, but without further recipe testing, we cannot answer with certainty on how it’s going to turn out. Please keep in mind that cooking times may vary. As always, please use your best judgment regarding substitutions and modifications.
I just made this for my four kids and husband, and they all just loved it. Amazing! They’re usually pretty picky. I havent seen them eat vegetables so happily in a long time! I made white rice as a side.
This is so yummy/ Best dish ever!!
Would this be good with spiralized sweet potatoes?
Yes, absolutely. What a great idea!
Do you come the zoodles before hand? Or do they soften up when you simmer?
Yes, they will soften in step #3.
What would you make as a side dish?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
This was indeed ‘damn delicious’! So much so, that were making it again this weekend for an after Thanksgiving antidote. lol Thanks for the yumminess!!
Do u think ground chicken would be good?
Yes, absolutely.
This was amazing! Thank you so much!
Could I use olive oil instead of sesame oil?
Yes.
Everything you cook looks amazing. And what I’ve tried, tastes amazing. That’s all.
Super quick and easy and my entire family LOVED it! Even though I was liberal with the Sriracha 🙂
Say what! This was soo delish. I didn’t have the green onions this time but I used all the other ingredients. Must say the ginger soy sauce is definitely a winner. Thanks for the recipe \0/
Do you know the calories per one cup serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I never really have any guilt when I have KBBQ – because, hey!, it’s KBBQ – but I do LOVE zucchini noodles and lots like an awesomely healthy twist on a classic! 100
Being diabetic I can say that this recipe is pretty low carb and I have cut brown sugar in desert recipes from 1/3 to 1/4 cup without losing the flavor. Some limited carbs are inexpensive especially if the meal is low fat and high fiber. This recipe seems the fit that profile. I have also found that eating about 1/2 cup of cooked cabbage or cauliflower with a carb Laden meal has helped slow absorption of glucose so you fasting blood glucose stays in a reasonable range the following morning. Check it out. Looks like a tasty meal to using chicken or beef!
How to make the zoodles?
You would need a spiralizer.
Or, if you don’t have a spiralizer, or, don’t have the time to do it, check your local grocery store’s produce section. Many stores now have pre-done zoodles!
Yes! Sometimes I buy the prepackaged ones from Whole Foods!
just made it! terrific!