Keto Korean Beef with Zucchini Noodles
A flavorful, low-carb take on a classic Korean-style beef dish. This recipe replaces traditional grains with fresh zucchini noodles for a healthy, quick dinner option.
Equipment
- Spiralizer
- Large skillet
Ingredients
Produce
- 1 1/2 lbs fresh zucchini spiralized
- 1 medium green onion thinly sliced
- 2 cloves garlic minced
- 2 tsp ginger freshly grated
Beef and Pantry
- 1 1/3 lbs lean ground beef
- 1/4 cup tamari gluten-free soy sauce
- 3 tbsp Swerve Brown sweetener
- 2 tbsp allulose or preferred keto sweetener
- 1 tbsp sesame oil
- 2 tbsp coconut oil
- 1/4 tsp salt
- 2 tsp sriracha optional
- 1/4 tsp red pepper flakes
- 1 tsp toasted sesame seeds for garnish
Instructions
- Spiralize your zucchini into noodles and give them a few quick chops. Place in a colander, sprinkle with salt, and let drain for 1 hour. Pat dry between clean kitchen towels.
- In a small bowl, whisk together tamari, Swerve Brown, allulose, sesame oil, sriracha, ginger, garlic, and red pepper flakes.
- Heat coconut oil in a large skillet over medium heat. Brown the ground beef for about 7 minutes, breaking it up with a spoon.
- Pour the sauce and green onions into the skillet. Simmer for 2 to 3 minutes to reduce and glaze the meat.
- Add zucchini noodles and toss for 2 to 3 minutes to warm through. Garnish with sesame seeds.
Notes
Nutritional Information (Per Serving): Calories: 453 kcal, Total Carbs: 6.7g, Net Carbs: 5.0g, Fats: 29.2g, Protein: 29.2g.
