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!
Ingredients
- 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
Instructions
-
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.