* Korean Beef Zucchini Noodles
Ginger, 8oz. Bag._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Organic Green Onion, ea._THUMBNAIL
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Korean Beef Zucchini Noodles

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


In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.

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.

Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately, garnished with sesame seeds, if desired.  Serves 4

 (Adapted from DamnDelicious)

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