Keto Korean Beef Recipe
This easy Keto Korean Beef is so full of flavor, your tastebuds will do the happy dance. Adding zucchini noodles turns it into a one-pan meal the whole family will love.
Servings 4 servings
Calories 292kcal
Equipment
Ingredients
Zucchini Noodles
- 1 1/2 lb zucchini (you will end up with about 18 to 20 ounces)
- 1/4 tsp salt
Sauce
- 1/4 cup tamari
- 3 tbsp granular sweetener allulose, erythritol, or a mix
- 1 tbsp sesame oil
- 2 tsp sriracha optional
- 2 tsp grated ginger
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
Korean Beef
- 2 tbsp avocado oil or olive oil
- 1 1/3 lb ground beef
- 1 medium green onion, thinly sliced
- 1 tsp 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.
- Spread the noodles out on a tea towel and sprinkle with salt. Let sit for 20 minutes to draw out the excess moisture, then pat them dry with another towel.
Sauce
- In a glass measuring cup, whisk together all of the sauce ingredients. Set aside.
Korean Beef
- Add the oil to a large skillet over medium high heat. 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 thickenend, 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.
Nutrition
Serving: 1serving = 1/4 of recipe | Calories: 292kcal | Carbohydrates: 6.7g | Protein: 29.2g | Fat: 22.6g | Saturated Fat: 9.3g | Fiber: 1.7g