Zucchini noodles with Korean Beef

I’ve had a spiralizer in my pantry for years now and had yet to use it. Today I decided I wanted to spiralize zucchini to try making a lower-calorie noodle stir fry so pulled it out to finally put to use. I’m not sure why I hadn’t tried it yet - it was quick, it was easy and it was even a little fun (ok it was a lot of fun.)

This recipe comes together in under 10 minutes, spiralizing included - most of the time is browning the beef. If you want a tasty dinner on the table in under 10 minutes, give this recipe a try.

For the sauce

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 Tbsp freshly grated ginger

1 Tbsp sesame oil

1 tsp gochujang, or more to taste

Whisk together sauce ingredients in a small bowl and set aside.

For the beef noodles

1 Tbsp canola oil

3 cloves garlic, minced

1 lb extra lean ground beef

1 1/2 pounds 4 medium-sized zucchini, spiralized

2 green onions, thinly sliced in rounds

1/4 tsp sesame seeds (optional)

Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, breaking up into small pieces, until browned, about 3-5 minutes. Add green onions and zucchini noodles, cook 1 min. Add sauce and mix well. Simmer until heated through. Serve immediately sprinkled with sesame seeds if desired.