Keto Korean Beef Recipe

 

Ingredients

Zucchini Noodles

• 1 ½ lb zucchini (you will end up with about 18 to 20 ounces)
• ¼ teaspoon salt

Sauce

• ¼ cup tamari or coconut aminos
• 3 tablespoon Swerve Brown
• 2 tablespoon allulose (or BochaSweet or xylitol)
• 1 tablespoon sesame oil
• 2 teaspoon sriracha optional
• 2 teaspoon grated ginger
• 2 cloves garlic minced
• ¼ teaspoon red pepper flakes

Korean Beef

• 2 tablespoon coconut oil
• 1 ⅓ lb ground beef
• 1 medium green onion, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

Zucchini Noodles

• Cut the ends off of the zucchini. Use the spiral cutter plate with larger holes to make zucchini noodles. Chop them slightly a few times to break up the long noodles.
• Place the noodles in a colander and sprinkle with salt. Toss to combine and drain for 1 hour, then pat them dry between tea towels (do not squeeze them out). Set aside.

Sauce

• In a glass measuring cup, whisk together all of the sauce ingredients. Set aside.

Korean Beef

• In a large skillet over medium heat, melt the coconut oil. Once hot, add the beef and stir fry until no pink remains, about 7 minutes. Break up the clumps with the back of a wooden spoon as you cook.
• Stir in the sauce and green onion and cook until the sauce has reduced and thickened, another 2 to 3 minutes.
• Add the zucchini noodles, toss to combine, and cook 2 to 3 minutes to heat through.
• Garnish with sesame seeds before serving.

SOURCE: alldayidreamaboutfood