I’m excited to share this recipe for Spicy Korean Beef and Zoodles with you! For me, a healthy relationship with food is all about moderation. I have no intention of denying myself any of my favorite foods. I do try to find a way to make substitutions that lighten them up without comprising what I love about them so much in the first place. Making your favorite dishes at home, where you can control the quality of the ingredients and add fresh vegetables whenever you can, is a great place to start.
Spiralized zucchini and strips of red bell pepper are a great match for Spicy Korean Beef. I might normally serve it over rice or noodles, but I love how light and fresh it tastes with such an easy swap!
This flavorful marinade tenderizes an inexpensive cut of meat, like skirt steak. All of the ingredients for the marinade go into the food processor or blender which means less chopping and prep work for me!
You may notice an unusual ingredient in the marinade – those are Asian pears! They lend a sweetness to round out the spice, and also help tenderize the beef. If you can’t find them, you can substitute a Bosc pear.
Cutting the skirt steak into thin even strips can be a little challenging but using a good sharp knife will help. I also pop the steak into the freezer for about an hour before cutting. Toss the marinade with the meat, cover, and refrigerate for about 30 minutes to let the flavors really soak in.
While the meat is marinating, you can get your zucchini all ready to go. I use a spiralizing attachment on my mixer, but you can also find spiral cut zucchini in the frozen section at some grocery stores.
I used a large wok and an oil with a high smoke point (like avocado oil) to fry the strips of meat. Look for a nice golden sear on each side. Because they are sliced thinly, they won’t take long to cook so the pan needs to be very hot! Cook the meat in small batches, so that the wok doesn’t get crowded and loose heat.
When the beef is cooked, clean out the pan, and then return it to the heat and let the red peppers cook for 1-2 minutes before adding the zoodles. The zoodles will not take long to cook at all. If you overcook them, they can become mushy in texture, so just a minute or two is perfect.
Season with salt and pepper to taste and then add the meat back to the wok, and garnish with sesame seeds and sliced green onions.
This Spicy Korean Beef is a great way to change things up if you are feeling bored with your typical dinnertime menu options. It comes together really quickly and has such a tasty flavor!
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This delicious Spicy Korean Beef and Zoodles is a quick and easy dinner that is light, fresh, and big on flavor.
- 4 cloves garlic, peeled
- 1 Asian pear, peeled and chopped
- 1 teaspoon ginger paste
- 4 stalks green onions, sliced (whites only, reserve greens)
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons dark brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 1/2 pounds skirt steak, slightly frozen
- Oil for the pan (I used avocado oil)
- 1 red bell pepper, cored and sliced into thin strips
- 3 zucchini squash, spiralized
- Salt and Pepper
- For garnish: sesame seeds and green onions
- Add garlic, pear, ginger, onions, soy sauce, sesame oil, brown sugar and crushed red pepper flakes to the mini food processor. Pulse until smooth.
- Remove the skirt steak from the freezer and using a very sharp knife, cut against the grain into thin strips.
- Place the strips of meat into a medium bowl, and pour marinade on top. Mix to evenly coat the meat, then cover and refrigerate for 30 minutes or longer.
- Heat a large wok over high heat. Add 2 tablespoons of oil to the pan, and then add one fourth of the meat to the pan. Let the meat sear without moving it around for about 1 minute, then turn each strip over to sear the other side for another minute. Remove the meat from the wok, and repeat with the remaining batches, adding more oil as needed.
- When all the meat is cooked, remove the wok from the heat and clean it out.
- Return the clean wok to the stove on high heat. Add one tablespoon of oil. Cook the red pepper strips for 1-2 minutes, then add the spiralized zucchini, and cook 1-2 minutes more.
- Season with salt and pepper to taste.
- Add the cooked meat (and any accumulated juices) back to the wok, and garnish with sesame seeds and green onion. Serve immediately.
- Serving Size: 1 Serving
- Calories: 680
- Sugar: 12g
- Sodium: 799mg
- Fat: 47g
- Saturated Fat: 13g
- Unsaturated Fat: 31.3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3.8g
- Protein: 46g
- Cholesterol: 101mg