Korean Beef Zoodle Bowl Recipe

Korean beef bulgogi bowl in a white bowl.

The spicy flavor of the ginger, garlic, and red pepper flakes adds to the bold flavor of the bulgogi beef bowl recipe.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine Asian, Korean

Servings

Calories 226 kcal

Equipment

Ingredients

1 pound beef, flank steak
4 large zucchini
1 cup carrots (Shredded)
3 cups spinach
1 bunch onions, green (Thinly sliced)
2 teaspoons ginger, fresh (Peeled and grated)
¼ cup coconut aminos (Plus 2 extra tablespoons)
1 tablespoon rice vinegar
2 ½ tablespoons toasted sesame oil
3 cloves garlic, fresh (Minced)
1 tablespoon sugar, coconut
1 teaspoon red pepper flakes
1 teaspoon sea salt

Optional Toppings:

sesame seeds

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Instructions

Thinly slice the steak into thin strips, go against the grain. In a bowl, combine grated ginger, coconut aminos, sesame oil, garlic, red pepper flakes, stir to combine.
In a separate dish, place the steak slices and pour the marinade over them. Refrigerate for a minimum of 30 minutes, but best to marinate for 6 hours.
Peel the zucchini and use a spiralizer to create zoodles. If you don’t have one, you can thinly slice it into strips to create long noodles. Sprinkle with a dash of salt and set aside. This will remove excess liquid from the zucchini, ensuring a better noodle texture. If you are using regular noodles, prepare them according to the instructions on the package. Set aside.
Place two teaspoons of sesame oil in a medium-sized pan and heat over medium heat. Add in the marinated steak and cook for 5 minutes.
Remove from pan, drain any liquid, and set aside. To the same pan, add the remaining sesame oil, green onions, garlic, ginger, and cook for 4 minutes, stirring frequently.
Stir in the coconut sugar, vinegar, coconut aminos or soy sauce, red pepper flakes, and cook for 3 minutes.
Stir in the spinach, carrots, and zoodles, and cook for 8 minutes until the vegetables soften to your liking. If you are using regular noodles, this is when you will toss them into the pan to mix with sauce and veggies.
Add the prepared steak slices back into the pan, stir together. Garnish this zoodle bowl with sesame seeds and red pepper flakes. I hope you like this Korean bulgogi recipe made with beef.

Laura's Recipe Tips

Can substitute coconut sugar with honey, maple syrup, or regular refined sugar.

Can substitute rice vinegar with apple cider vinegar or white vinegar.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 226kcalCarbohydrates: 14gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 708mgPotassium: 998mgFiber: 3gSugar: 8gVitamin A: 5540IUVitamin C: 45mgCalcium: 79mgIron: 3mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword beef bulgogi, healthy beef bulgogi, Korean beef bowl, Korean recipe, zucchini noodles recipe

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