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Korean Beef Zucchini Noodles
5 from 18 votes

Korean Beef Zucchini Noodles

This recipe pairs ground beef with a sweet and savory sauce made of brown sugar, soy sauce, ginger, sesame oil, and sriracha, combined with spiralized zucchini noodles for a low-carb alternative to pasta. Garlic flavors the beef while the noodles cook briefly, retaining some texture. Sesame seeds and green onions finish the dish with mild nuttiness and freshness.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian, American

Ingredients

  • ⅓ cup brown sugar packed
  • ⅓ cup soy sauce reduced sodium
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha or more to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 pound ground beef
  • 1 ½ pounds zucchini spiralized, 4 medium-sized
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds

Instructions

    Cup of Yum
  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.