Korean Beef Zucchini Noodles
- ⅓ cup brown sugar, packed
- ⅓ cup less sodium soy sauce
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. sesame oil
- 1 tsp. sriracha
- 1 tsp. canola oil
- 4 cloves garlic, minced
- ¾ lb. 90% lean ground beef
- 2 (10 oz.) packages zucchini noodles
- 2 green onions, thinly sliced
- Sesame seeds for garnish, optional
Directions1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and sriracha. Set aside. 1. Heat canola oil in a large pan 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. 1. Stir in zucchini noodles, green onions and sauce mixture. Gently mix until well combined. Allow to cook until zucchini noodles are tender-crisp, about 1-2 minutes. 1. Garnish with sesame seeds, if desired, and serve.
For gluten free: Use tamari in place of soy sauce.
Calories 320, Total Fat 14g (Saturated 4g, Trans 0g), Cholesterol 55mg, Sodium 680mg, Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 19g, Includes 18g Added Sugar), Protein 23g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 35% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Summer Dairy Free Winter 20 Minute Meal Fall Asian Spring Skillet Meal