Why You’ll Love Keto Korean Beef with Zucchini Noodles Recipe
This Keto Korean Beef with Zucchini Noodles delivers plenty of flavor without requiring complicated ingredients or cooking techniques. The combination of tamari, sesame oil, fresh ginger, garlic, and keto-friendly sweeteners creates a delicious balance of savory and sweet flavors with just enough heat.
Using spiralized zucchini instead of traditional noodles keeps the meal low in carbohydrates while adding freshness and texture. Ground beef also makes this recipe particularly convenient because it cooks quickly and absorbs the sauce beautifully.
Another advantage is how easy the recipe is to customize. You can adjust the sriracha and red pepper flakes for your preferred spice level, switch the sweetener, or add extra low-carb vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 lbs fresh zucchini, spiralized
- 1 medium green onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 1/3 lbs lean ground beef
- 1/4 cup tamari (gluten-free soy sauce)
- 3 tablespoons Swerve Brown sweetener
- 2 tablespoons allulose, or preferred keto sweetener
- 1 tablespoon sesame oil
- 2 tablespoons coconut oil
- 1/4 teaspoon salt
- 2 teaspoons sriracha, optional
- 1/4 teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds, for garnish
Directions
- Spiralize the zucchini into noodles and give the longer strands a few quick chops. Transfer the zucchini noodles to a colander, sprinkle them with the salt, and allow them to drain for about 1 hour. Once drained, gently pat them dry between clean kitchen towels to remove as much excess moisture as possible.
- In a small bowl, whisk together the tamari, Swerve Brown sweetener, allulose, sesame oil, sriracha, grated ginger, minced garlic, and red pepper flakes. Mix until the ingredients are thoroughly combined.
- Heat the coconut oil in a large skillet over medium heat. Add the ground beef and cook for approximately 7 minutes, breaking the meat into small pieces with a spoon as it browns. Continue cooking until the beef is cooked through.
- Pour the prepared sauce into the skillet and add the sliced green onion. Stir well so the beef is evenly coated. Allow the mixture to simmer for 2 to 3 minutes, giving the sauce time to reduce slightly and form a flavorful glaze around the meat.
- Add the drained and dried zucchini noodles to the skillet. Toss them gently with the beef and sauce and cook for another 2 to 3 minutes, just until the zucchini is warmed through. Avoid overcooking the noodles, as they can release additional moisture and become too soft.
- Remove the skillet from the heat and sprinkle toasted sesame seeds over the top. Serve immediately while warm.
Servings and timing
This recipe makes 4 servings.
Preparation and active cooking take approximately 30 minutes. The zucchini noodles also benefit from about 1 hour of draining time before cooking, so plan for approximately 1 hour and 30 minutes from start to finish when including this resting period.
The ground beef takes about 7 minutes to brown, followed by 2 to 3 minutes for reducing the sauce and another 2 to 3 minutes for warming the zucchini noodles.
Variations
For a milder version, leave out both the sriracha and red pepper flakes. You’ll still get plenty of flavor from the garlic, ginger, sesame oil, and tamari.
For extra vegetables, try adding sliced mushrooms, shredded cabbage, chopped bell peppers, or small broccoli florets. Cook firmer vegetables before adding the zucchini noodles so everything finishes at the right texture.
You can also substitute ground turkey or ground chicken for the beef. Since these meats are generally leaner, watch them carefully while cooking to prevent them from becoming dry.
If you prefer a slightly less sweet sauce, reduce the amount of keto sweetener. For additional heat, increase the red pepper flakes or add a little more sriracha.
For a more pronounced sesame flavor, add a small sprinkle of additional toasted sesame seeds just before serving.
Storage/Reheating
Allow leftovers to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.
Keep in mind that zucchini naturally releases water during storage. For the best texture, storing the cooked beef mixture separately from uncooked or lightly cooked zucchini noodles is a good option when preparing the meal in advance.
To reheat, place the beef and zucchini noodles in a skillet over medium-low heat and warm briefly, stirring occasionally. Avoid cooking them for too long because extended reheating can make the zucchini noodles soft and watery.
You can also reheat individual portions in the microwave in short intervals until warmed through.
The cooked Korean-style beef mixture can be frozen separately, but freezing the zucchini noodles is not recommended if you want to preserve their texture. Thaw frozen beef in the refrigerator before reheating and prepare fresh zucchini noodles when you’re ready to serve.
FAQs
Can I make Keto Korean Beef with Zucchini Noodles ahead of time?
Yes. For the best results, prepare the beef and sauce ahead of time and store them in the refrigerator. Prepare or cook the zucchini noodles closer to serving so they maintain a firmer texture.
How do I keep zucchini noodles from becoming watery?
Salting and draining the zucchini is important. Let the spiralized zucchini drain in a colander, then thoroughly pat it dry before cooking. Also, cook the noodles only briefly once they are added to the skillet.
Can I use frozen zucchini noodles?
Fresh zucchini noodles generally provide a firmer texture because frozen zucchini tends to release more moisture as it thaws. If you use frozen noodles, drain them thoroughly before adding them to the beef.
What can I use instead of tamari?
You can use another low-carb soy sauce or a suitable soy-free alternative. Check the nutrition label if maintaining a specific carbohydrate intake is important to you, since ingredients can vary between brands.
Is the sriracha necessary?
No. The sriracha is completely optional. Leave it out for a milder dish, or adjust the amount depending on how spicy you like your food.
Can I substitute another meat for ground beef?
Yes. Ground turkey or ground chicken can work well in this recipe. Cooking times may vary slightly, so make sure whichever ground meat you choose is fully cooked before serving.
Why should I avoid overcooking the zucchini noodles?
Zucchini contains a significant amount of water. Cooking it for too long causes it to soften and release more liquid, which can dilute the sauce. A quick 2 to 3 minutes in the skillet is usually enough to warm the noodles.
Can I add more vegetables?
Absolutely. Mushrooms, cabbage, broccoli, and bell peppers all pair nicely with the Korean-inspired sauce. Cook any vegetables that need extra time before adding the zucchini noodles.
Can I freeze this recipe?
The cooked beef and sauce freeze better than the complete dish. Zucchini noodles can become very soft after freezing and thawing, so freeze the beef separately and make fresh zucchini noodles when serving.
What can I serve with Keto Korean Beef?
The zucchini noodles make this a complete meal on their own, but you can pair the beef with cauliflower rice, sautéed cabbage, steamed broccoli, or another low-carb vegetable side if you want a larger meal.
Conclusion
Keto Korean Beef with Zucchini Noodles combines a savory-sweet beef glaze, fresh ginger and garlic, sesame flavor, and tender zucchini noodles in one satisfying dish. With simple skillet cooking and plenty of opportunities to adjust the spice level and vegetables, it’s an approachable low-carb dinner that works especially well for busy weeknights.
Taking the extra time to drain and dry the zucchini helps keep the finished dish from becoming watery, while briefly tossing the noodles with the glazed beef preserves their texture. Serve it hot with toasted sesame seeds for a simple finishing touch.
Keto Korean Beef with Zucchini Noodles
Savory Korean-inspired ground beef is glazed in a sweet, spicy sesame sauce and tossed with tender zucchini noodles for a satisfying keto-friendly meal.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 lbs fresh zucchini (spiralized)
- 1 medium green onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tsp ginger (freshly grated)
- 1 1/3 lbs lean ground beef
- 1/4 cup tamari (gluten-free soy sauce)
- 3 tbsp Swerve Brown sweetener
- 2 tbsp allulose (or preferred keto sweetener)
- 1 tbsp sesame oil
- 2 tbsp coconut oil
- 1/4 tsp salt
- 2 tsp sriracha (optional)
- 1/4 tsp red pepper flakes
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- Spiralize the zucchini into noodles and give them a few quick chops. Place in a colander, sprinkle with salt, and let drain for 1 hour. Pat dry between clean kitchen towels.
- In a small bowl, whisk together the tamari, Swerve Brown, allulose, sesame oil, sriracha, ginger, garlic, and red pepper flakes.
- Heat the coconut oil in a large skillet over medium heat. Add the ground beef and cook for about 7 minutes, breaking it up with a spoon as it browns.
- Pour the prepared sauce into the skillet and add the green onions. Simmer for 2 to 3 minutes, allowing the sauce to reduce and glaze the beef.
- Add the zucchini noodles and toss with the beef for 2 to 3 minutes, just until warmed through. Garnish with toasted sesame seeds and serve.
Notes
- Sriracha is optional and can be adjusted to your preferred spice level.
- Allulose can be replaced with another preferred keto-friendly sweetener.
- Drain and thoroughly dry the zucchini noodles to help prevent excess liquid in the finished dish.
- Avoid overcooking the zucchini noodles so they remain tender without becoming too soft.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 1180 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
