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Spicy Korean Beef and Zoodles

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  • Author: Julie
  • Prep Time: 30 minutes
  • Marinate: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Sauté
  • Cuisine: Korean


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


  1. Add garlic, pear, ginger, onions, soy sauce, sesame oil, brown sugar and crushed red pepper flakes to the mini food processor.  Pulse until smooth.
  2. Remove the skirt steak from the freezer and using a very sharp knife, cut against the grain into thin strips.
  3. 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.  
  4. 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.
  5. When all the meat is cooked, remove the wok from the heat and clean it out.
  6. 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.
  7. Season with salt and pepper to taste.
  8. 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