Hey there, friends!
Craving something flavorful and healthy? You’re in for a treat!
Today, I’m excited to share my Korean beef with zoodles recipe.
It’s packed with bold flavors and loads of good stuff. Plus, those zoodles? They add a fun twist.
Perfect for a quick weeknight dinner that feels fancy!
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Asian pear can be substituted with a ripe Bosc pear or apple for similar sweetness and texture. If using an apple, choose a crisp variety like Granny Smith or Honeycrisp. Adjust the amount slightly as Asian pears tend to be larger.
Skirt steak can be replaced with flank steak or sirloin for a leaner option. These cuts have similar textures and cook quickly. For a vegetarian version, use extra-firm tofu or seitan, adjusting cooking time as needed.
Spiralized zucchini squash (zoodles) can be swapped with spiralized carrots, sweet potatoes, or butternut squash for different flavors and nutrients. If avoiding spiralized vegetables altogether, use whole wheat spaghetti or rice noodles, adjusting cooking instructions accordingly. For a lower-carb option, consider shirataki noodles or spaghetti squash.
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 35-45 g
- Carbohydrates: 40-50 g
Ingredients
For the marinade:
- 4 garlic cloves (freshly minced)
- 1 tsp ginger puree
- 1 Asian pear
- 2 tbsp brown sugar (packed)
- 4 green onions (white parts, thinly sliced)
- 1 tbsp sesame oil (toasted for deeper flavor)
- 1 tsp red pepper flakes
- 1/4 cup reduced-sodium soy sauce
For the main dish:
- salt
- 1 red bell pepper (thinly sliced)
- pepper
- oil for cooking (such as avocado oil)
- 3 zucchini (spiraled into zoodles)
- 1 1/2 lb skirt steak (sliced against the grain for tenderness)
For the garnish:
- green onion tops (thinly sliced)
- sesame seeds (toasted, I use Roland Foods brand)
Step 1: Prepare the Marinade
In a mini food processor, combine garlic, pear, ginger, onions, soy sauce, sesame oil, brown sugar, and crushed red pepper flakes.
Pulse the mixture until it becomes smooth, creating a flavorful marinade for the steak.
Step 2: Slice the Steak and Marinate
Remove the skirt steak from the freezer for easier slicing.
Using a very sharp knife, cut the steak against the grain into thin strips.
Place the strips into a medium bowl and pour the prepared marinade over the meat.
Mix well to ensure that each piece is evenly coated.
Cover the bowl and refrigerate the marinated steak for at least 30 minutes, or longer for more intense flavor.
Step 3: Sear the Steak
Heat a large wok over high heat.
Add 2 tablespoons of oil to the pan and then add one fourth of the marinated meat.
Allow the meat to sear without moving it for about 1 minute, then turn each strip to sear the other side for another minute.
Remove the seared meat from the wok and repeat this process with the remaining batches, adding more oil as needed to prevent sticking.
Step 4: Clean and Prepare Vegetables
Once all the meat is cooked, take the wok off the heat and clean it thoroughly.
Return the clean wok to the stove over high heat and add one tablespoon of oil.
Begin by cooking the red pepper strips for 1-2 minutes.
Then, add the spiralized zucchini and continue cooking for another 1-2 minutes.
Season the vegetables with salt and pepper to taste.
Step 5: Combine and Serve
Reintroduce the cooked meat, along with any accumulated juices, back into the wok with the vegetables.
Stir everything together until well combined.
Garnish the dish with sesame seeds and chopped green onion.
Serve immediately while hot for the best flavor.
