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Korean Beef Noodle Bowl

From Danielle Walker of Against All Grain.


Daniell Walker

A spicy dish of marinated steak and sautéed vegetables over tender zucchini noodles. Yields four servings.


1 teaspoon freshly grated ginger
1/8 cup coconut aminos
1 tablespoon sesame oil
1 clove garlic, minced
½ teaspoon red pepper flakes
1 pound flank steak, cut against the grain into thin strips

Noodle Bowl

3 medium zucchini
Sprinkle of seat salt
1½  tablespoons sesame oil, divided
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons coconut sugar
1 tablespoon apple cider vinegar
¼ cup coconut aminos
1 teaspoon red pepper flakes
1 cup shitake mushrooms, stems removed and halved
3 cups baby spinach
1 cup shredded carrots
Sesame seeds


1) Mix together first five ingredients, and pour over the sliced beef. Refrigerate for at least 6 hours or up to 24 hours.

2) Peel the zucchini, and discard the seeded portion. Use a spiral slicer or julienne peeler to create long noodles.

3) Lay noodles on a tray lined with paper towels, and sprinkle with sea salt. Set aside to “sweat” out most of the liquid so dish doesn’t get watery.

4) In a deep sauté pan or wok, heat 2 teaspoons of sesame oil over medium-high heat.

5) Pat the marinated beef dry with paper towels, then add it to the hot oil.

6) Cook the beef for 5 minutes until it is browned on the outside. Remove it from the pan, discard the oil, and set the beef aside.

7) Add the remaining sesame oil to the pan, and heat on medium high. Add the onions, garlic, and ginger. Cook for 5 minutes, stirring frequently.

8) Pour in the coconut sugar, apple cider vinegar, coconut aminos, and red pepper flakes, and bring to a boil.

9) Reduce heat to a simmer, then add the mushrooms, spinach, and carrots, and cook for 3 to 5 minutes until the vegetables are soft.

10) Toss in the zucchini noodles, and let them cook for 5 minutes until soft.

11) Serve garnished with sesame seeds.

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