YOU CAN MAKE THIS KOREAN BEEF BOWL 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 keep increasing 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.
Zucchinis contribute to healthy digestion. They also are a very low-calorie vegetable, only 17 calories per 100 gram. Zucchinis are also a rich source of B-vitamins, especially folate, riboflavin, and B6.
RECIPE KEY NUTRIENTS
Fiber, protein, iron, vitamin D, calcium, and potassium.
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, cook for 3 minutes. Stir in the spinach, carrots, and zoodles, 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 with sesame seeds and red pepper flakes.
*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 see ‘Tips’ above for suitable substitutions, storage advice, and more!
If you make this Korean beef zoodle bowl recipe let me know in the comment section below. I also would 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