Trust me, this will become your go-to healthy and easy dinner. Korean beef bowl has now become one of my favorite lunches on constant rotation. Asian noodles are delicious, but when you want a healthier, gluten-free version, try out my Asian zoodles recipe which is a play on traditional Asian noodles. Zoodles are an excellent gluten-free option for this healthy and easy version of bulgogi beef bowl recipe. This Korean beef bowl recipe dish hits the spot when you feel like ordering takeout, but want something quicker. You can cook this up faster than it takes to have food delivered. The marinated sirloin steak and vegetables are delicious over tender zucchini noodles. I know this Korean beef zucchini noodle bowl will be in your weekly meal rotation.
How to Make a Healthy Korean Beef Bowl?
Korean Beef Zucchini Noodle Dish – Easy Dinner Recipe Faster Than Takeout Delivery
If you are new to “zoodles” otherwise known as zucchini noodles, try switching out half your regular noodles in the dish with zoodles. You won’t even notice the difference, and over time, you can increase the number of zoodles until the entire meal is only made with zucchini noodles. Replacing “zoodles” with regular noodles not only boosts the nutritional content, but also lowers the carbohydrate content, thus reducing the caloric intake. This is one of the reasons I love to make a beef zoodle bowl instead of traditional Asian noodles.
Tasty Ginger Sauce is the Star of the Dish!
This tasty ginger sauce recipe can also be used on ground beef or even ground chicken, instead of the flank steak used in this recipe. The spicy flavor of the ginger, garlic, and red pepper flakes adds to the bold flavor of the bulgogi beef bowl recipe.
Can I Make This With Another Type of Meat, like Ground Beef or Chicken?
Yes, you can definitely swap in this bulgogi beef bowl, the sirloin for ground beef, chicken or turkey. The delicious flavorful sauce from the Korean beef power bowl goes well with any type of protein. You can even try it with tofu if you want to make this a vegan dish. You can also try serving this with my delicious Korean Pancakes Recipe.
Zucchinis contributes to healthy digestion. They are also a very low-calorie vegetable, only 17 calories per 100 grams. Zucchinis are also a rich source of B-vitamins, especially folate, riboflavin, and B6.
RECIPE KEY NUTRIENTS
Fiber| Protein | Iron | Vitamin D | Calcium | Potassium
Want to Try This Korean Beef Bowl With Veggies Recipe?
One taste of this delicious Korean beef bowl recipe, and you will become a fan favorite of this recipe. You will be amazed at how much flavor is in this Korean dish.
Korean Beef Zoodle Bowl Recipe
- 2 tsp ginger, peeled and grated
- 1/4 cup plus 2 tablespoons coconut aminos or reduced-sodium soy sauce.
- 2 1/2 tablespoons sesame oil
- 1 pound beef flank steak
- 4 large zucchini
- 1 bunch of green onions, thinly sliced
- 1 tsp salt
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar *
- 1 tablespoon coconut sugar **
- 3 cups spinach
- 1 cup carrots, shredded
- sesame seeds, to garnish
- 1 tsp red pepper flakes, optional
Thinly slice the steak into thin strips, go against the grain. In a bowl, combine 1 tsp of grated ginger, 2 tablespoons coconut aminos, 1 tablespoon sesame oil, 1 clove garlic, 1/2 tsp red pepper flakes, stir to combine. In a separate dish, place the steak slices and pour the marinade over them. Refrigerate for a minimum of 30 minutes, but best to marinate for 6 hours.
Peel the zucchini and use a spiralizer to create zoodles. If you don’t have one, you can thinly slice it into strips to create long noodles. Sprinkle with a dash of salt and set aside. This will remove excess liquid from the zucchini, ensuring a better noodle texture. If you are using regular noodles, prepare them according to the instructions on the package. Set aside.
Place two teaspoons of sesame oil in a medium-sized pan and heat over medium heat. Add in the marinated steak and cook for 5 minutes. Remove from pan, drain any liquid, and set aside. To the same pan, add the remaining sesame oil, green onions, garlic, ginger, and cook for 4 minutes, stirring frequently.
Stir in the coconut sugar, vinegar, coconut aminos or soy sauce, red pepper flakes, and cook for 3 minutes. Stir in the spinach, carrots, and zoodles, and cook for 8 minutes until the vegetables soften to your liking. If you are using regular noodles, this is when you will toss them into the pan to mix with sauce and veggies. Add the prepared steak slices back into the pan, stir together. Garnish this zoodle bowl with sesame seeds and red pepper flakes. I hope you like this Korean bulgogi recipe made with beef.
*Can substitute rice vinegar with apple cider vinegar or white vinegar
** Can substitute coconut sugar with honey, maple syrup, or regular refined sugar
Note: Please note ‘Tips’ above for suitable substitutions, storage advice, and more!
Storage Tips for Korean Beef Bowl with Veggies:
Refrigerate leftovers for my healthier Asian noodles recpe in an airtight container for up to 3 days.
Enjoy This Flavor Filled Favorite Korean Beef Bowl for Dinner Tonight!
If you make this Korean beef bulgogi zoodle bowl recipe, let me know in the comment section below. Do you want to see more Asian noodle recipes on my website? Let me know which recipes you would like me to recreate into a healthier, more balanced recipe.
I would also love to hear what you think, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition#LauraVillanueva