These Korean beef zucchini noodles are super easy to make, healthy, and incredibly flavorful! The sauce is made with garlic, ginger, sesame oil, soy, rice wine vinegar, and Korean chili paste! It’s just like your favorite takeout, but on the lighter side!
I think I’m the only person that doesn’t LOVE zucchini noodles. Unless they’re prepared like this! Completely different story. These are AMAZING. Don’t get me wrong, I’ve definitely enjoyed a bowl of zoodles with marinara many times, but the only way I really love zoodles, is if they’re prepared with Asian flavors. When they’re with marinara sauce, all I’m thinking about is the real thing. You know?
But zoodles with Korean beef and a sesame garlic ginger spicy glaze? Sign me UP. I can’t get over the flavors here. I’m such a ginger and sesame lover and this glaze is made of all my dream flavors.
If you’ve never had gojuchang, or Korean chili paste, it’s a fermented red chili paste that’s used a lot in Korean dishes and it’s incredibly delicious. It adds the perfect amount of heat to everything without being overwhelming. I love it! And I used it in these zoodles. It’s really easy to find, either in the international aisle of your grocery store, or online!
Just look at this beef! The glaze is SO good I could. not. stop. I was literally scraping the glaze off the bottom of the plan and eating it with a spoon. It’s that good!
It comes together super quickly in one bowl, and then you just add it to the beef and it thickens up! This is a super quick weeknight meal that you can throw together after work in no time.
I tend to eat pretty plant based most of the time, getting in as many veggies as I can, and eating a lot of quinoa, beans, lentils, and lean proteins like seafood and chicken. However, I do LOVE beef every once in a while. No bowl of lentils can give the same satisfaction as a good burger, steak, or these zoodles when you’re craving it!
If you’re not a zoodle fan, you can definitely make these with rice noodles, rice, or a mixture of rice noodles and zucchini noodles!
Whatever you do, you can’t go wrong. The beef and the sauce is incredibly delicious! Making healthier takeout at home is the best.
Craving this majorly!
Easy Korean Beef Zucchini Noodles with Chili Garlic Sesame Sauce
These Korean beef zucchini noodles are super easy to make, healthy, and incredibly flavorful! The sauce is made with garlic, ginger, sesame oil, soy, rice wine vinegar, and Korean chili paste! It's just like your favorite takeout, but on the lighter side!
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon + 4 teaspoons sesame oil, divided
- 2 tablespoons gojuchang (Korean chili paste)
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 pound beef sirloin, thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 teaspoons sesame seeds, plus extra for serving
- 3 medium-large zucchinis, spiralized
- 2 scallions, thinly sliced
In a medium bowl, whisk together the garlic, freshly grated ginger, soy sauce, rice wine vinegar, maple syrup, 1 tablespoon of the sesame oil, gojuchang, water and cornstarch until smooth. Set aside.
Season the sliced beef with the garlic powder and ground ginger and toss to coat. Heat a large skillet over medium-high heat and add 2 teaspoons of the sesame oil. Once hot, add the beef and cook for 3 minutes per side, or until browned and cooked through. Add the sauce mixture, and cook for another 1-2 minutes, or until thickened. Stir in the sesame seeds.
Meanwhile, heat another large skillet over medium heat and add the remaining 2 teaspoons of sesame oil. Once hot, add the zucchini noodles, and cook for 2-3 minutes or until tender-crisp. I like my zucchini noodles closer to raw than cooked!
To serve, top the zucchini noodles with the beef and garnish with the sliced scallions and sesame seeds.
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