Korean Beef Zucchini Noodles — Damn Delicious

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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.

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

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

LOW CARB Korean beef bowls except with zoodles! It is so much healthier and lighter without any of the carb guilt.

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

Directions:

  1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
  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.
  3. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.
  4. Serve immediately, garnished with sesame seeds, if desired.

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74 comments

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!

Could you use spaghetti squash?

Love that this is a healthier option!

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!

Do you think this would reheat well, could you use it as a meal prep dish? Thanks!!

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!)!

This looks amazing! I need this in my life asap!

Can I substitute Ground Turkey or chicken instead of beef?

Yes, what a great idea!

If you didn’t have a “Zoodle” machine, could you just use the shred feature on the food processor? (Smaller noodles?) 🙂

I love so many of your recipes and look forward to trying this one. Thank you

Your Korean Beef Zucchini Noodles dish really looks delicious as some of your othere dishes!! I’m glad I was able to get on your website and will need to make some of your recipes!! The problem I have is that I’m a diabetic and need to limit myself to eating pasta (I love carbs!!) and to much sugar! Is there something else I can subsitute for the brown sugar, or maybe just use less of? Do you have recipes for diabetics?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I was thinking of adding a few tablespoons of honey instead of the brown sugar. Will let you know how it turns out.

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.

Personally, I am going to swap it out for 1/4 cup of organic coconut sugar, it has a lower glycemic index (about half) than brown sugar.

just made it! terrific!

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!

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!

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

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!

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/

Super quick and easy and my entire family LOVED it! Even though I was liberal with the Sriracha 🙂

Everything you cook looks amazing. And what I’ve tried, tastes amazing. That’s all.

Could I use olive oil instead of sesame oil?

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