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.

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. 

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.



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