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
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