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!!!
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?
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Can I substitute Ground Turkey or chicken instead of beef?
Yes, what a great idea!
This looks amazing! I need this in my life asap!
Paige
http://thehappyflammily.com
I love the healthier option. Would the flavor really go out the door if I omitted the brown sugar? Is there something healthier that I could replace the sugar with?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I just replied to another poster that there is a product called Sukrin Gold that is a low carb replacement for brown sugar. It can be found online, but, I haven’t yet tried it myself. I love the recipes here, so much, but, have recently gone very low carb, so need to get some substitutes. This recipe sounds like something I have been missing so much!! Have to get it in my rotation! And, I may also try it with cauliflower rice ( a great replacement for real rice!)!
My Korean mom uses ground apple or kiwi and extra ground onion with no sugar in hers. It’s amazing.
Do you think this would reheat well, could you use it as a meal prep dish? Thanks!!
Yes and yes!
Haha… I just printed your lettuce wrap recipe so this is perfect timing. I plan to make both dishes for my diabetic dad 🙂 Thank you!
Love that this is a healthier option!
Could you use spaghetti squash?
Yes, of course!
Would steak work with this recipe? If so, which cut would you recommend?
Steak would work but ground beef is really best – it’s budget-friendly and quicker to cook through too!